Fried Buffalo Cauliflower Recipe
Make Fried Buffalo Cauliflower Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cauliflower and Batter
Frying
Buffalo Sauce
To Serve
Method
Cauliflower and Batter
- 1
Prepare cauliflower
Wash and thoroughly dry 1 lb cauliflower. Cut into even bite-size florets (about 1-1.5 inches). Pat dry again with paper towels so batter will adhere.
- 2
Make batter
In a medium bowl whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Add 1 large egg and 3 tbs cold water and whisk until smooth and slightly thick — it should coat the back of a spoon. If too thick add 1 tsp more water; if too thin add 1 tsp more flour.
- 3
Coat cauliflower
Working in a single layer or two batches, toss florets in the batter until fully coated. Let excess drip back into the bowl for 20–30 seconds.
Frying
- 4
- 5
Fry florets
Gently add battered florets in a single layer without overcrowding (work in batches). Fry 3–4 minutes per side until golden brown and crisp, turning carefully with tongs. Internal texture should be tender when pierced with a fork. Adjust heat to maintain 325–350°F if frying thermometer is available.
- 6
Drain
Transfer fried florets to a paper towel–lined baking sheet to drain. Keep warm in a single layer in a 200°F (95°C) oven if frying in batches.
Buffalo Sauce
- 7
Make sauce
In a small saucepan over low heat melt 3 tbs unsalted butter. Whisk in 1/2 cup hot sauce, 1 tsp honey or maple syrup (optional), 1/2 tsp apple cider vinegar, 1/4 tsp Worcestershire sauce (optional) and 1/4 tsp salt until fully combined and slightly thickened. Remove from heat.
- 8
Toss cauliflower in sauce
Place drained fried florets in a large bowl. Pour the warm buffalo sauce over them and gently toss until every piece is evenly coated. Taste and adjust salt or heat by adding more hot sauce if desired.
To Serve
- 9
Arrange coated cauliflower on a platter. Garnish with 1 tbs chopped parsley or chives. Serve immediately with 1/2 cup blue cheese or ranch dressing and lemon wedges on the side for squeezing. For extra crispness, serve right away; if holding briefly, keep in a warm oven (200°F / 95°C) on a wire rack so bottoms don’t sog.