Buffalo wings are the best part of any game day shindig, but if you're looking to turn your tailgate food into something just a tiny bit healthier, try this buffalo fried cauliflower recipe instead. The crispy florets in a tasty buffalo sauce will be a hit with everyone at the party.
You'll need a large Dutch oven or a deep fryer (see, not entirely healthy). Preheat the vegetable oil while you make the buffalo sauce by mixing hot sauce, minced garlic, and butter in a large mixing bowl. Then stir together cornstarch, all-purpose flour (or rice flour), baking powder, garlic powder, celery salt, and ground cayenne pepper. Add the cold water and vodka, then lightly whisk until a smooth, pancake-like batter forms.
Cut a head of cauliflower bite-sized pieces, then drop small batches into the batter and transfer one coated piece at a time into the hot oil. Total time for cooking is about six minutes, or until the fried cauliflower is golden brown. Transfer to a paper towel-lined plate to drain and season with salt if desired, then toss with the sauce in the large bowl. Serve with the traditional blue cheese dressing and enjoy these buffalo fried cauliflower bites!
Buffalo Fried Cauliflower
- 2 quarts vegetable or peanut oil
- 1 head cauliflower, cut into bite sized pieces
- 1/3 cup hot sauce
- 1 clove garlic, minced
- 1 tbs butter, melted
- 1/2 cup cornstarch
- 1/2 cup flour, all purpose or rice
- 1/2 tsp baking powder
- 1 tbs garlic powder
- 2 tsp celery salt
- 2 tsp cayenne
- 1/2 cup cold water
- 1/2 cup vodka (Sub for cold water if desired)
- Preheat oil to 350 F in large Dutch oven or deep fryer.
- Combine hot sauce, minced garlic, and butter in a large mixing bowl. Set aside.
- Whisk together cornstarch, flour, baking powder, garlic powder, celery salt, and cayenne. Add cold water and vodka, then lightly whisk until a smooth, pancake-like batter forms. Use additional water, 1 tbs at a time, as needed.
- Add 1/4 to 1/2 of the cauliflower to the batter and stir to coat. Working with one piece at a time, lift from batter and let excess drip back into the bowl, then transfer to the hot oil. Repeat until the fryer is full but not crowded.
- Rotate and agitate the cauliflower in the fryer to prevent sticking and to ensure all sides crisp up. Cook until evenly golden brown, about 6 minutes.
- Transfer to a paper towel lined plate to drain and season with salt if desired.
- Once the cauliflower has all cooked and drained, transfer to the bowl with the hot sauce and toss to evenly coat.