Buffalo Cauliflower Recipe

Prep cauliflower

Cut a 1 lb head of cauliflower into bite-size florets (about 1–1.5 inch pieces). Rinse and pat dry thoroughly with paper towels; excess moisture prevents batter adhesion.

Make batter

In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Gradually whisk in 1 cup cold water until a thick, pancake-batter consistency forms (it should coat the back of a spoon — add up to 2 tbs more water if needed).

Heat oil

Pour about 1.5 cups vegetable oil into a heavy skillet or Dutch oven to a depth of roughly 1 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and browns in about 45–60 seconds.

Batter and fry

Working in batches to avoid crowding, toss florets in the batter to fully coat, allowing excess to drip off. Carefully place coated florets into hot oil and fry 3–4 minutes, turning once, until golden brown and crisp. Remove with a slotted spoon to a wire rack set over a baking sheet or paper towels. Lightly season with a pinch of salt while hot. Repeat with remaining florets, maintaining oil temperature between 325–350°F (165–175°C).

Crisp briefly (optional)

If making ahead or to ensure extra crispness, place fried cauliflower on the baking sheet in a 375°F (190°C) oven for 5 minutes to firm the crust before saucing.

Make sauce

In a small saucepan over low heat, combine 1/2 cup Frank's-style hot sauce, 2 tbs unsalted butter, 1 tsp honey, 1/2 tsp apple cider vinegar, 1/4 tsp Worcestershire sauce and 1/8 tsp salt. Warm gently, stirring, until butter is melted and sauce is slightly emulsified, about 2–3 minutes. Do not boil. Taste and adjust honey or salt as desired.

Coat cauliflower

Place fried cauliflower in a large mixing bowl. Pour the warm Buffalo sauce over the florets and toss gently but thoroughly until each piece is evenly coated. Work quickly so the sauce adheres while cauliflower is hot.

In a small bowl, stir together 1/2 cup prepared ranch dressing, 1/4 cup sour cream, 1 tbs chopped fresh chives, 1/2 tsp lemon juice and 1/8 tsp black pepper until smooth. Chill briefly if time allows. Taste and adjust seasoning.

Arrange Buffalo cauliflower on a serving plate, garnish with chopped parsley or extra chives, and serve immediately with the ranch dipping sauce and celery sticks. Offer extra salt to taste.