Buffalo Cauliflower “Wings”
RECIPE
FRIED CAULIFLOWER
▪1 lrg head cauliflower (2lb/1kg)
▪2000g/mL water
▪250g or 1c white vinegar
▪50g or 2 3/4Tbsp salt
▪20g 1 2/3Tbsp sugar
▪500g or 2c buttermilk
▪40g or 3Tbsp hot sauce
▪350g or 1 3/4c ap flour
▪350g or 2 1/4c rice flour
▪7g or 1 1/4tsp salt
▪7g or 1.5tsp baking powder
▪5-6g or 2tsp black pepper
▪5-6g or 2.5tsp paprika
▪2-3qt or 2ltr high smokepoint oil (canola, grapeseed, etc) - amount depends on pot size
Remove most of the cauliflower core. Cut into about 2”/5cm chunks, keeping stem and floret on each piece. Place cut pieces into a large container.
Heat a saucepan on the stove over high and add water, vinegar, salt, sugar, and stir to dissolve. When liquid is at a boil, pour over the cut cauliflower. Use a lid or another container to be sure cauliflower is fully submerged in the liquid. Allow to marinate for 1 hour.
Drain off liquid and transfer to cauli to a tray. Dry slightly with towel.
Into a medium/large bowl, add buttermilk and hot sauce. Stir to combine.
In a second large bowl, add flours, salt, baking powder, black pepper, and paprika. Whisk to combine.
Add in about half of the cauli to the dry bowl and toss to coat. Transfer pieces to a tray and repeat flour dredge with second half of cauli.
Add half of the dusted cauliflower into the buttermilk mixture. Toss to coat. Transfer back into the dry dredge bowl. Toss to coat. Transfer to a tray and repeat with second half of cauliflower.
Heat oil in a large heavy bottomed container. I use 2-3 qt oil in my 6.75qt dutch oven until oil reaches about 350F/175C.
Gently lower about half of the breaded cauliflower into the oil using a spider or long spoon. Allow to fry for about 1 minute then gently stir to be sure nothing is stuck together. Fry for about 3 more minutes or until breading is golden and firm. Repeat with second half of cauliflower.
Transfer to a wire rack to drain. In batches, transfer to a bowl and drizzle over buffalo sauce. Toss to coat. Serve.
BUFFALO SAUCE
▪300g or 1 1/8c hot sauce (i use Frank’s)
▪20g or 1 1/4Tbsp worcestershire
▪15g (2-3 cloves) minced garlic
▪115g/1 stick butter (cold, cut into chunks)
▪Xanthan gum (verrrry small pinch)
Add hot sauce, worcestershire, and garlic to a small saucepot over medium high heat and stir. Bring to a simmer then reduce heat to medium low to reduce by about half.
Reduce heat to low add in butter and whisk constantly until melted and emulsified.
Off heat, whisk in a tiny pinch of xanthan gum.
DIPPING SAUCE RECIPES:
BLUE CHEESE (See Buffalo Chicken Sandwich video):
▪75g or 1/3c buttermilk
▪60g or 1/4c sour cream
▪15g or 1Tbsp lemon juice
▪½ clove garlic
▪10g or about ¼ of a rinsed shallot
▪5g or 1tsp salt
▪1 egg yolk
▪300g or 1 1/3c neutral oil (light olive, avocado, canola, etc)
▪100g or 3.5oz blue cheese
Add all ingredients except cheese and oil to high sided container. Blend with immersion blender. When combined, slowly stream in oil until emulsified. Add about 50g (or ½ of the blue cheese) and blend until it’s mixed into the dressing. Add another 50g (or less if you don’t LOOVE blue cheese) and stir into dressing.
BUTTERMILK RANCH (See Fried Chicken Sandwich video)
▪75g or 1/3c buttermilk
▪60g or 1/4c sour cream
▪1 egg yolk
▪15g or 3 1/4tsp lemon juice
▪1/2 clove garlic, peeled
▪25g or 2.5tbsp shallots (chopped, rinsed)
▪5g or 1tsp salt
▪300g or 1 1/4c neutral oil (like canola or light evoo)
▪10g 3 1/4tbsp fresh chives, minced
▪10g 3 1/4tbsp fresh dill, chopped
Measure buttermilk, sour cream, egg yolk, lemon juice, garlic, shallots, salt into a high-sided container. Spin the mixture with an immersion blender then slowly add the oil while continuing to blend. Add herbs and stir to combine.
