Buffalo Bleu Cauliflower Recipe

1. Prepare cauliflower

Preheat the oven to 220°C (425°F) if baking. Trim the cauliflower into bite-size florets, rinse and pat dry thoroughly. Line a rimmed baking sheet with parchment or lightly grease (if baking). If frying, set a cooling rack over a tray lined with paper towels.

2. Make batter

In a large bowl whisk together 1 cup flour, 2 tbs cornstarch, 1 tsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1 tsp black pepper. In a separate small bowl beat the egg with 3 tbs cold water. Pour the egg mixture into the dry ingredients and stir until a thick, smooth batter forms. If too thick to coat, add 1 tsp water at a time to reach a pancake-batter consistency.

3. Coat florets

Toss the cauliflower florets in the batter until evenly coated. Shake off excess and arrange them on the prepared baking sheet with space between each piece (or place on the cooling rack if frying). Let the coated florets rest 5 minutes so the batter sets.

4. Bake (recommended for lighter result)

Brush or lightly mist the battered florets with the 2 tbs neutral oil so they crisp in the oven. Bake at 220°C (425°F) for 20–25 minutes, turning once halfway through, until golden and firm. If you want extra crispness, broil 1–2 minutes at the end while watching carefully.

5. Shallow-fry (crispier)

Heat 2–3 tbs neutral oil in a large skillet over medium-high heat. When the oil is hot, add battered florets in a single layer (work in batches). Cook 3–4 minutes per side until golden brown and crisp. Transfer to the rack or paper towels to drain.

6. While cauliflower cooks, make the buffalo sauce: in a small saucepan combine 1 cup hot sauce, 3 tbs butter, 1 tsp apple cider vinegar, 1 tsp honey, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, 1/2 tsp garlic powder and 1/4 tsp salt. Warm over low heat, whisking until the butter melts and the sauce is smooth and slightly thickened, about 3–5 minutes. Taste and adjust heat/sweetness. Keep warm.

7. When the cauliflower is cooked and still hot, transfer it to a large heatproof bowl. Pour the warm buffalo sauce over the florets and toss gently but thoroughly to coat each piece. Taste and add a pinch of salt if needed.

8. Make the bleu cheese dressing: in a small bowl combine 1/2 cup bleu cheese crumbles, 1/2 cup Greek yogurt (or sour cream), 2 tbs mayonnaise, 1/2 tsp lemon juice, 2 tbs milk, 1/4 tsp salt, 1/4 tsp black pepper and 1 tbs chopped chives or parsley. Stir gently so some bleu cheese remains slightly chunky. Thin with additional milk 1 tsp at a time if you prefer a looser dipping consistency.

9. Plate the buffalo bleu cauliflower on a serving platter. Sprinkle additional bleu cheese crumbles over the top if desired and garnish with chopped chives or parsley. Serve immediately with the bleu cheese dressing on the side and celery sticks.

10. Storage: store leftover sauce and dressing separately in airtight containers in the refrigerator for up to 3 days. Reheat coated cauliflower in a 200°C (400°F) oven for 8–10 minutes to refresh crispness.