Spicy Cauliflower Recipe

Prepare cauliflower

Cut the cauliflower head into medium bite-sized florets (about 1–1.5 inches). Rinse and drain thoroughly, then pat dry with paper towels. Removing surface moisture helps the batter adhere and prevents oil splatter.

Make batter

In a large bowl whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. In a separate small bowl whisk the egg with the cold water, then pour the wet into the dry and whisk until smooth. Batter should be thick enough to cling to the florets but still pourable; add up to 2–3 tablespoons more water if too thick.

Heat oil

Pour vegetable oil into a deep, heavy pot or deep fryer to a depth of about 2–3 inches (or follow your fryer’s fill guidelines). Heat oil to 350°F (175°C). Use a thermometer to maintain temperature; if oil is too hot, exterior will burn before interior cooks.

Batter and fry

Working in batches (do not overcrowd), dip each cauliflower floret into the batter, letting excess drip off. Gently lower into hot oil and fry until golden brown and crisp, 4–6 minutes per batch depending on floret size. Maintain oil temperature around 340–350°F. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Repeat until all florets are fried.

While the cauliflower fries, make the buffalo sauce. In a small saucepan over low heat, melt the unsalted butter, then add the hot sauce, honey (or brown sugar), apple cider vinegar, and black pepper. Whisk until smooth and warmed through (do not boil). Taste and adjust sweetness or heat as desired. Remove from heat and keep warm.

Place the drained fried cauliflower in a large mixing bowl. Pour about three-quarters of the warm buffalo sauce over the cauliflower and gently toss to coat evenly. Reserve the remaining sauce for serving or extra saucing. If you prefer extra heat, add the reserved sauce before serving.

Make the ranch dressing: In a medium bowl combine the mayonnaise, sour cream, and buttermilk. Stir in the chopped dill, chives, parsley, minced garlic, lemon juice, salt, and pepper. Whisk until smooth. Adjust consistency with more buttermilk (a tablespoon at a time) if you want a thinner dipping sauce. Chill at least 15 minutes for flavors to meld (can be made ahead and refrigerated up to 3 days).

Plate and garnish: Arrange the buffalo cauliflower on a serving platter. Drizzle or brush with any reserved buffalo sauce if desired. Sprinkle chopped parsley over the top for color. Serve immediately with house ranch dressing in a small bowl and celery sticks on the side.

This recipe yields crispy, spicy cauliflower best eaten hot. If you need to hold briefly, keep in a single layer on a baking sheet in a 200°F (95°C) oven for up to 15–20 minutes to preserve crispness.