Buffalo Cauliflower Recipe

Prepare cauliflower

Trim outer leaves and core from the cauliflower head. Cut into bite-sized florets, roughly uniform (about 1-1.5 inches). Pat dry with paper towels to remove excess moisture.

Make the batter

In a large bowl whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the egg and cold water and whisk until smooth and slightly thickened — batter should coat the back of a spoon but still be pourable. If too thick, add up to 2 tbs more water; if too thin, add 1 tbs flour.

Coat florets

Working in batches, dip each cauliflower floret into the batter, letting excess drip off, and place onto a wire rack set over a tray. Do not overcrowd.

Heat oil

Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2-2.5 inches (about 3-4 cups). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer test by dropping a small bit of batter — it should sizzle and brown within 45-60 seconds.

Fry cauliflower

Carefully lower battered florets into the hot oil in small batches (6-8 pieces depending on pot size). Fry, turning occasionally, until golden brown and crisp, about 3-4 minutes per batch. Use a slotted spoon to transfer fried florets to a paper towel–lined tray to drain. Let oil return to temperature between batches.

Make sauce

In a small saucepan over low heat melt the butter. Add the hot sauce, apple cider vinegar, Worcestershire sauce, honey (or brown sugar) and a pinch of salt. Whisk until combined and warmed through but not boiling, 1-2 minutes. Taste and adjust heat or sweetness as desired.

Toss cauliflower in sauce

Place the fried cauliflower in a large bowl. Pour the warm buffalo sauce over the florets and gently toss to coat evenly. Work quickly so the coating stays crisp but is well covered. Transfer to a serving platter.

Make ranch

In a small bowl whisk together mayonnaise, sour cream (or Greek yogurt), buttermilk, dried dill, dried parsley, garlic powder, onion powder, lemon juice, salt, and black pepper until smooth. Taste and adjust seasoning. Refrigerate for at least 10 minutes to let flavors meld (can be made up to 24 hours ahead).

Arrange the buffalo cauliflower on a platter with celery sticks and lemon wedges. Sprinkle with chopped fresh parsley if using. Serve immediately with the ranch dipping sauce on the side.