Buffalo Cauliflower Pretzels And Pimento Recipe

Prepare batter and cauliflower

In a large bowl whisk together 3 tbs flour, 2 tbs cornstarch, garlic powder, onion powder, salt and pepper. Gradually whisk in 6 tbs cold water until smooth and thick enough to coat florets. Pat cauliflower florets dry with paper towel. Toss florets in the batter to coat thoroughly.

Cook cauliflower

Heat a large nonstick skillet over medium heat and add 3/4 cup neutral oil. When oil is shimmering, add battered florets in a single layer (work in batches to avoid crowding). Fry 3–4 minutes per side until golden brown and crisp. Transfer to a wire rack set over a sheet pan to drain.

Toss in buffalo sauce

Place fried cauliflower in a large bowl. Pour 1/2 cup buffalo sauce over florets and toss gently to coat. Return to wire rack while you prepare pretzels and pimento cheese so coating sets.

In a small bowl combine 1/2 cup crumbled blue cheese with 2 tbs softened cream cheese, 1/2 tsp lemon juice and 1/4 tsp black pepper. Mash lightly with a fork until evenly mixed but still chunky. Chill briefly if desired. Set aside for sprinkling over the hot buffalo cauliflower just before serving.

In a medium bowl beat together 3 tbs softened cream cheese and 2 tbs mayonnaise until smooth. Fold in 1 cup shredded sharp cheddar and 1/2 cup chopped roasted red pimentos. Add 1/2 tsp dijon, 1/2 tsp smoked paprika, 1/8 tsp cayenne (optional), 1/4 tsp salt and 1/8 tsp black pepper. Stir to combine until creamy with visible pimento pieces. Taste and adjust seasoning. Refrigerate until ready to serve.

Make dough

In a bowl combine 2 cups flour, 1 tsp instant yeast, 1 tsp sugar and 1/2 tsp salt. Add 3/4 cup warm water and 1 tbs melted butter. Stir until a shaggy dough forms, then knead on a lightly floured surface 5–7 minutes until smooth and elastic. If dough is very sticky, add up to 1–2 tbs more flour.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rest in a warm spot 30–40 minutes until roughly doubled in size.

Shape pretzels

Punch dough down and divide into 6 equal pieces. Roll each piece into a 12–14 inch rope and shape into a classic pretzel or simple knot. Place shaped pretzels on a parchment-lined baking sheet.

Baking soda bath & egg wash

Preheat oven to 425°F (220°C). In a wide shallow pot bring 6 cups water and 2 tbs baking soda to a simmer. Working 1–2 pretzels at a time, carefully lower each into the simmering solution for 20–30 seconds, flipping once. Remove with a slotted spatula and return to baking sheet. Brush each pretzel with beaten egg, then sprinkle lightly with coarse smoked salt.

Bake

Bake pretzels 12–14 minutes until deep golden brown. Transfer to a rack to cool slightly before serving.

On a large platter place 6 warm pretzels. Spoon house-made pimento cheese into a small bowl or spread a thin layer on each pretzel if serving individually. Arrange buffalo cauliflower next to or on top of pretzels. Sprinkle the blue cheese crumble mixture over the hot cauliflower so it melts slightly. Finish with a light scattering of chopped chives if using and an extra pinch of smoked salt over the pretzels. Serve immediately with ranch or extra blue cheese dressing for dipping.