Buffalo Cauliflower Recipe

Prep florets

Cut a medium head of cauliflower into bite-sized florets. Pat dry with a kitchen towel or paper towels so batter will stick.

Make batter

In a mixing bowl whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. Gradually whisk in cold water until you have a thick, smooth batter that coats the back of a spoon (about 3 tablespoons). Batter should be slightly thicker than pancake batter.

Coat cauliflower

Toss the dried cauliflower florets in the batter until each piece is evenly coated. Shake off excess batter and set the florets on a wire rack while you heat the oil.

Heat oil

Pour neutral oil into a deep skillet or pot to a depth of about 1 inch (or use a fryer). Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle immediately and brown in about 45–60 seconds.

Fry florets

Fry the battered florets in batches so they don't crowd the pan, 2–3 minutes per side, until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined sheet to drain. Keep fried florets warm in a 200°F (95°C) oven on a wire rack while finishing the rest.

Alternative oven-bake

For a baked option, arrange battered florets on a parchment-lined baking sheet, spray or brush with a little oil, and bake at 425°F (220°C) for 20–25 minutes, turning once, until crisp and golden.

Toss in sauce

Place hot fried cauliflower into a large bowl. Pour 1/2 cup of your chosen sauce (Buffalo, Thai chili, or hot honey — use less for a light glaze) over the florets. Toss gently to coat each piece evenly. Taste and add more sauce as desired.

Plate

Arrange sauced cauliflower on a serving platter or individual plates. Sprinkle with extra blue cheese if using and garnish with chopped parsley or chives.

Make blue cheese dip

While the cauliflower fries, combine mayonnaise, sour cream, blue cheese crumbles, lemon juice, Worcestershire sauce, minced garlic, salt, and black pepper in a small bowl. Stir until smooth with some chunky pieces of blue cheese remaining. Chill or serve immediately alongside the cauliflower.

Serve

Serve hot with the blue cheese dipping sauce on the side and extra sauce available for dipping. Recommend napkins — these are best enjoyed warm and crisp.