Buffalo Basket Recipe
Hand-breaded and fried cuts of cauliflower, coated with a rice and chickpea flour batter. Served with organic carrot and celery sticks and a side of our house-made vegan ranch.
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Ingredients
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Buffalo Basket Ingredients
Method
Preparation Directions
- 1
Prepare the Veggies
Wash and cut the cauliflower into bite-sized florets. Peel and cut the carrots and celery into sticks.
- 2
Make the Batter
In a mixing bowl, combine chickpea flour, rice flour, garlic powder, onion powder, paprika, salt, black pepper, and water. Mix until smooth.
- 3
Heat the Oil
In a large pot or deep fryer, heat oil over medium-high heat until hot (about 350°F or 175°C).
- 4
Fry the Cauliflower
Dip each cauliflower floret into the batter, allowing excess to drip off. Carefully place them in the hot oil, frying in batches until golden brown and crispy (about 4-5 minutes). Remove with a slotted spoon and place on paper towels to drain excess oil.
- 5
Prepare the Vegan Ranch
In a small bowl, mix vegan mayonnaise, dill weed, and lemon juice until well combined. Adjust seasoning with salt if needed.
- 6
Serve
Arrange the fried cauliflower on a plate with carrot and celery sticks. Serve with the house-made vegan ranch dip on the side.
