In a shallow bowl, combine cornstarch, garlic powder, smoked paprika, sea salt, and ground black pepper. Mix thoroughly to create a coating.

In a medium bowl, whisk together buttermilk and egg. Add cauliflower florets, ensuring they are well-coated. Let sit for a few minutes.

Heat avocado oil in a large skillet over medium-high heat until hot enough that a drop of water sizzles.

Lift cauliflower florets from the batter, dredge in the cornstarch mixture, and fry in batches for 3-5 minutes per side until golden.

In a separate bowl, mix mayonnaise, sweet chili sauce, and sriracha until fully combined. This will be the bang bang sauce.

Drizzle half of the sauce over fried cauliflower and serve immediately, offering remaining sauce for dipping.