Deep Fried Buffalo Cauliflower Recipe
Battered and fried tossed in your choice of our house buffalo sauce or buffalo dry rub. Served with ranch dressing.
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Ingredients
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Cauliflower & Batter
Frying & Finishing
Method
Cauliflower & Batter
Prepare cauliflower
Trim the cauliflower into medium, bite-sized florets. Rinse and thoroughly dry on paper towels. Patting dry helps the batter adhere and prevents oil splatter.
Make dry mix
In a large bowl whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly combined.
Make batter
If using the egg, beat it lightly in a small bowl. Gradually whisk the cold sparkling water into the dry mix until mostly smooth. Whisk in the egg (if using) until combined. The batter should be thick enough to coat but still pourable; adjust with a tablespoon of water or flour if needed. Keep batter cold until ready to fry.
Frying & Finishing
Heat oil
Pour oil into a heavy-bottomed pot or deep fryer to reach about 2–3 inches deep. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately without burning.
Coat and fry cauliflower (first round)
Working in batches of 8–10 florets (do not overcrowd), dip each dry cauliflower floret into the batter, allowing excess to drip off. Carefully lower into the hot oil. Fry until the coating is crisp and light golden, about 4–5 minutes per batch depending on size. Use a slotted spoon or spider to remove and transfer to a wire rack set over a baking sheet or paper towels to drain. Keep cooked batches warm in a low oven (200°F / 95°C) if desired.
Double-fry (optional for extra crispness)
For an extra-crispy finish, return fried florets to 375°F (190°C) oil for a quick 1–2 minute second fry just before saucing. Drain again on the rack.
Prepare house buffalo sauce (if using)
In a small saucepan over low heat, melt the butter and whisk in the hot sauce until smooth and slightly warmed (about 1–2 minutes). Remove from heat. Taste and adjust heat or butter to preference.
Toss with sauce or dry rub
Place hot fried cauliflower in a large bowl. If using sauce: pour half the prepared buffalo sauce over the cauliflower and gently toss with tongs to evenly coat; add more sauce to taste. If using dry rub: sprinkle the buffalo dry rub over the hot florets and toss until evenly coated. Ensure every floret used in the ingredients is coated accordingly.
Serve
Transfer the tossed buffalo cauliflower to a serving plate. Serve immediately with ranch dressing for dipping and garnish with chopped parsley or celery leaves if desired.