Buffalo Cauliflower Recipe

Prep cauliflower

Cut a 1 lb head of cauliflower into medium florets (bite-sized). Rinse and pat dry thoroughly. Removing surface moisture helps the batter adhere and reduces oil splatter.

Make batter

In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper. If using the egg, beat it lightly and whisk into the dry mix. Gradually pour in 1 cup cold seltzer (or club soda) and stir just until combined; the batter should be slightly lumpy and thick enough to coat the florets. Keep batter cold — place bowl over an ice bath or refrigerate briefly if desired for an extra-crispy tempura-style finish.

Heat oil

Pour about 1 cup vegetable oil (or enough to reach ~1-1.5 inches in a wide skillet or pot) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float, browning in about 1 minute.

Batter and fry

Working in batches (do not overcrowd), dredge cauliflower florets into the batter so each piece is fully coated, allowing excess batter to drip off. Carefully place florets into hot oil and fry until golden and crisp, about 3–4 minutes per batch depending on size. Use a slotted spoon to transfer fried florets to a wire rack set over a baking sheet or paper towels to drain. Keep finished batches warm in a 200°F (95°C) oven while you finish frying remaining florets.

Make buffalo sauce

In a small saucepan over low heat, melt 3 tablespoons unsalted butter. Add 1/2 cup hot sauce, 1 tsp white vinegar, 1/2 tsp Worcestershire sauce, 1 tsp brown sugar or honey, 1/4 tsp garlic powder and 1/4 tsp salt. Whisk until fully combined and warm, then remove from heat. Taste and adjust heat/sweetness to preference. Keep warm until ready to toss with fried cauliflower.

Toss cauliflower in sauce

Place drained fried cauliflower in a large bowl. Pour the warm buffalo sauce over the florets and gently toss to coat each piece evenly. Work quickly so sauce adheres while cauliflower is still hot and crisp. Transfer coated florets to a serving platter.

Make dressing

In a small bowl, combine 1/2 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), 2 tablespoons buttermilk, 1/2 cup crumbled bleu cheese, 1/2 tsp lemon juice, 1/4 tsp garlic powder, 1/4 tsp salt and 1/8 tsp black pepper. Stir gently to combine, leaving some bleu cheese crumbles intact for texture. Taste and adjust seasoning or add more buttermilk for a thinner consistency. Chill until serving.

Arrange the buffalo cauliflower on a platter. Sprinkle with 2 tablespoons extra crumbled bleu cheese and 1 tablespoon chopped fresh parsley. Serve immediately with chilled bleu cheese dressing and celery sticks on the side. For best texture, eat while cauliflower is still crispy.