Wash and dry produce.

Halve, peel, and thinly slice shallot. Trim and thinly slice radishes into rounds. Cut cauliflower into bite-size pieces if necessary. Roughly chop cilantro.

In a small bowl, combine ranch dressing with as much chipotle powder as you like; set aside.

In a second small bowl, combine shallot, radishes, vinegar, ⅓ cup hot water, ½ tsp sugar, and a pinch of salt (½ cup hot water and 1 tsp sugar for 4 servings); stir until sugar has dissolved.

Set aside until ready to serve.

In a small pot, combine rice, 1¼ cups water (2½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. 

Keep covered off heat until ready to serve.

While rice cooks, in a large bowl, combine tempura batter mix, Fry Seasoning, and ⅓ cup cold water (⅔ cup for 4 servings). TIP: If mixture seems too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency. Stir in cauliflower until fully coated.

Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. 

Once oil is hot enough that a drop of batter sizzles when added to pan, working in batches, add coated cauliflower in a single layer. (Wash out bowl; reserve.)

Cook, turning occasionally, until golden brown and crispy, 5-8 minutes.

Using a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with salt and pepper. 

Place BBQ sauce in bowl used for cauliflower. Add fried cauliflower; toss until thoroughly coated in sauce.

Fluff rice with a fork; stir in half the cilantro.

Divide rice between shallow bowls; top with BBQ cauliflower, and pickled shallot and radishes (draining first). Drizzle with chipotle ranch dressing and sprinkle with as much remaining cilantro as you like. Serve.