Preheat fryer oil to 375°F. (Tip: If you don’t have a deep fry thermometer, then you can drop a pinch of flour into the oil. If it browns and bubbles immediately, then the oil is ready to go!)

While the oil is heating, place the cauliflower florets in a steamer basket; steam for 8-10 minutes. (Note: The florets should still be fairly firm after steaming.)

In a medium bowl, whisk together the eggs and buttermilk.

In another medium bowl, combine the salt, pepper, flour, Parmesan cheese, garlic powder, paprika and cayenne (optional).

Place cauliflower florets into the egg mixture; stir until well coated.

Transfer florets into the flour mixture; stir until well coated.

Carefully transfer a handful of florets into the preheated oil. Fry for 3-5 minutes, or until florets are golden brown in color. Place florets on paper towels to drain.

Allow oil to return to 375°F; repeat until all florets have been fried.

Place the cubed mortadella in a frying pan over medium-low heat; cook for 7-8 minutes or until slightly crispy. Transfer mortadella onto a paper towel and pat dry.

Place the remaining ingredients (avocado, sour cream, garlic, lime juice, sriracha and salt) into a blender or small food processor. Pulse until smooth.

Transfer Avocado Dip into serving bowl and garnish with the crispy mortadella.