Trim leaves and stem from cauliflower. Cut cauliflower into flowerets about 1-inch wide at the widest part, trimming tough stems. To prevent splattering, pat cauliflower dry with a paper towel. Let cauliflower come to room temperature before frying (about 1 hour).
In a heavy, 3-quart saucepan or deep-fat fryer, heat oil to 360 degrees F.
Using a slotted spoon, carefully add cauliflower flowerets, a few at a time, to hot oil. Fry 2 to 3 minutes or until golden brown; drain on paper towels. Immediately season to taste with lemon-pepper. Keep warm in a 300 degree F oven while frying remaining florets. Makes 4 to 6 side-dish servings.