Buffalo Cauliflower Recipe
crispy cauliflower, buffalo sauce, blue cheese, green onion
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Ingredients
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Buffalo cauliflower
Buffalo sauce
Blue cheese drizzle & garnish
Method
Buffalo cauliflower
- 1
Prepare cauliflower
Trim the cauliflower and cut into medium bite-sized florets (about 1–1.5 inches). Pat dry with paper towels so the batter will stick.
- 2
Make batter
In a large bowl whisk together all-purpose flour (3 tbs), cornstarch (2 tbs), garlic powder (1 tsp), onion powder (1 tsp), smoked paprika (1 tsp), salt (1 tsp) and black pepper (1/2 tsp). Gradually whisk in 1/2 cup cold water until you have a smooth, slightly thick batter that coats the back of a spoon. If too thick, add up to 1–2 tbs more water; if too thin, add 1 tbs flour.
- 3
Coat cauliflower
Toss the cauliflower florets in the batter until each piece is evenly coated. Let them rest in the batter for 5 minutes to adhere.
- 4
Heat oil
In a deep skillet or frying pan, pour neutral oil to reach about 1/4–1/2 inch depth (approximately 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles and rises immediately.
- 5
Fry in batches
Working in a single layer, carefully add battered florets to the hot oil (do not overcrowd). Fry 3–4 minutes per side until golden brown and crisp. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Repeat with remaining florets.
- 6
Alternative: oven-bake
If preferred, preheat oven to 220°C (425°F). Arrange battered florets on a parchment-lined sheet, lightly spray with oil, and bake 20–25 minutes flipping once, until crisp and browned.
Buffalo sauce
- 7
Make buffalo sauce
In a small saucepan over low heat, melt unsalted butter (3 tbs). Add hot sauce (1/2 cup), white vinegar (1 tsp), honey (1 tsp), Worcestershire sauce (1/2 tsp), garlic powder (1/2 tsp) and 1/4 tsp salt. Whisk until fully combined and warm, then remove from heat.
- 8
Toss cauliflower in sauce
Place the drained, crispy cauliflower in a large bowl. Pour the warm buffalo sauce over the florets and gently toss with a spatula until evenly coated. Taste and adjust seasoning if needed (add a pinch more salt or a dash more hot sauce).
Blue cheese drizzle & garnish
- 9
Prepare blue cheese drizzle
In a small bowl, combine blue cheese crumbles (1/2 cup) with Greek yogurt or sour cream (1/4 cup). Mash some of the crumbles into the yogurt to make a slightly chunky sauce. Stir in 1 tablespoon milk to reach a drizzling consistency. Season with 1/8 tsp salt and 1/8 tsp black pepper. If you prefer a smoother dressing, blend briefly with an immersion blender.
- 10
Assemble and garnish
Transfer sauced cauliflower to a serving platter. Drizzle the blue cheese mixture over the florets or serve on the side for dipping. Sprinkle thinly sliced green onions (2 stalks) and chopped parsley (1 tbs) over the top. Serve immediately while hot and crisp.