Buffalo Cauliflower

This is the first step in making of one of my current favorite salads- Buffalo Cauliflower Salad with Ranch. I decided to post this recipe on it’s own because I always end up eating so much of the buffalo cauliflower before it ever makes it into the salad. Spicy, sour, creamy, tender, and crunchy- it hits all the notes of a super addictive snack! As a bonus, they also reheat well, so I usually make enough for multiple snacks and meals (see note below).

Pictured: baked (left), fried (middle), both tossed in buffalo sauce (right)

Buffalo Sauce

Ingredients

1/3 cup Frank’s hot sauce (or substitute with your favorite vinegar-based hot sauce)

3 tbsp unsalted butter

Directions

1. Put the hot sauce and butter in a small, microwave safe bowl. Heat for 15 seconds, then stir well. Continue heating and stirring at 15 second intervals until it forms a uniform, creamy sauce. Keep aside until Step 5 below.

Battered Cauliflower

Ingredients

1 cup all purpose flour

3 tbsp cornstarch (or substitute with all purpose flour)

1/2 tbsp kosher salt

1 tsp garlic powder

1 tsp paprika

1 1/4 cup buttermilk

1 large head of cauliflower (~2 lbs), cut into florets about 1 inch big

Directions

1. Prepare either the oven (if baking) or a pot of oil (if deep frying). If using the oven, preheat it to 450 F. If deep frying, then bring the oil up to 360 F over medium-high heat.

2. In a large bowl, mix together the all purpose flour, cornstarch, salt, garlic powder, paprika, and buttermilk until it forms a smooth batter.

3. Add the cauliflower florets and gently mix until all the florets are coated in the batter.

4. Cook the battered cauliflower florets:

Baking: Bake for 15 minutes at 450 F. Flip them over, and then bake for an additional 10 minutes.

Deep frying (my preferred method): Fry at 360 F for about 5 minutes, until they turn golden brown.

5. Gently toss the cooked cauliflower with the buffalo sauce. Serve immediately, while still hot.

Note: If you are not eating these right away, do NOT toss the cauliflower in the buffalo sauce. Instead, keep the cooked cauliflower and buffalo sauce separate (refrigerate both if eating the next day). Right before eating, reheat the cauliflower first:

Air fry (my preferred method): Air fry at 400 F for 6 minutes

Oven: Bake at 450 F for 10 minutes

Toaster: Toast for about 2 minutes per side

Microwave: do not use a microwave- it will make the cauliflower soggy and chewy!

Finish by gently tossing the cooked cauliflower in the buffalo sauce and serving while still hot.