Buffalo Cauliflower Recipe

Trim and cut

Preheat oven to 200°F (95°C) and line a baking sheet with paper towels. Remove leaves and core from cauliflower and cut into bite-sized florets, aiming for uniform size (about 1 to 1.5 inches).

Place the florets in a large bowl and cover with cold water and a few ice cubes. Let sit for 10 minutes to crisp and remove any insects or grit. Drain thoroughly and pat dry with paper towels. Dry florets will help the batter adhere and crisp properly.

Make dry mix

In a medium bowl, whisk together rice flour, cornstarch, baking powder, salt, and garlic powder until evenly combined.

Combine wet and dry

In a separate small bowl, lightly beat the egg. Add the cold club soda (or seltzer) to the egg and stir briefly. Pour the wet mixture into the dry mix and gently stir with chopsticks or a fork until just combined — small lumps are ok. The batter should be thin enough to coat but not runny (target consistency similar to heavy cream). Keep the batter chilled over an ice bath if possible to maintain tempura texture.

Heat oil

Pour oil into a deep skillet or pot to a depth of about 2 inches (approximately 1 quart). Attach a thermometer and heat to 350°F (175°C). Maintain steady temperature; avoid overheating which will burn the batter.

Batter and fry in batches

Working in small batches (4–6 florets depending on pot size), dip each dried cauliflower floret into the tempura batter, letting excess drip off. Carefully lower into the hot oil. Fry until golden and crisp, about 3–4 minutes per batch, turning if needed. Use a slotted spoon or spider to remove and transfer to the prepared baking sheet lined with paper towels. Keep finished pieces warm in the 200°F oven while you finish remaining batches. Monitor oil temperature and adjust heat between batches to keep it near 350°F.

Make sauce

While frying (or after frying is complete), melt the butter in a small saucepan over low heat. Whisk in hot sauce, apple cider vinegar, honey, Worcestershire sauce, smoked paprika, and salt until smooth and slightly emulsified. Warm through for 1–2 minutes — do not boil. Taste and adjust seasoning. Keep warm but off direct heat.

Toss florets

Place the fried cauliflower in a large bowl. Pour the warm buffalo sauce over the florets and gently toss to coat evenly. Return coated florets to the baking sheet and place back in the warm oven for 2–3 minutes to set the sauce.

Make ranch

In a bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth. Stir in chopped chives, parsley, dried dill, garlic powder, onion powder, lemon juice, salt, and black pepper. Taste and adjust seasoning. Chill the ranch at least 15 minutes to let flavors meld; it can be made ahead and refrigerated up to 3 days.

Arrange buffalo cauliflower on a serving platter. Sprinkle with chopped scallions or extra chives and serve with lemon wedges and a bowl of creamy house ranch for dipping. Serve immediately so the batter stays crisp.