Crispy Buffalo Cauliflower With Blue Cheese Dip

all-purpose flour

🥗Healthier: chickpea flour

💰Cheaper: whole wheat flour

Chickpea flour adds protein and fiber.

buffalo sauce

🥗Healthier: hot sauce + vinegar

💰Cheaper: homemade buffalo sauce

Homemade versions can be lower in sodium.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

Remove the leafy bits from the cauliflower.

Use a paring knife to cut at an angle around the base of the stem and break it off.

Cut the florets from the stem, trying to keep them whole for better presentation.

Cut larger florets in half or quarters to ensure uniform size.

Separate 2 egg whites from the yolks and whip them until foamy, but not to meringue consistency.

Add a pinch of salt to the egg whites and mix.

In a separate container, combine 4 tablespoons of flour, 2 tablespoons of cornstarch, a pinch of salt, garlic powder, hot paprika, and cumin, mixing well.

Coat the cauliflower florets in the egg whites, then toss them in the dry mixture until fully coated.

Place the coated cauliflower in the fridge for 30 minutes to firm up the batter.

Prepare the blue cheese dressing by mixing 2 tablespoons of creme fraiche, 1 tablespoon of mayonnaise, a pinch of salt, black pepper, and garlic powder, then crumble in blue cheese and mix until homogeneous.

Heat neutral oil in a deep pot until shimmering, then fry the cauliflower in batches for 10-15 minutes until crispy and golden brown.

Remove the fried cauliflower and let it cool on a wire rack, seasoning with salt while hot.

In a large bowl, toss the crispy cauliflower with hot sauce until well coated.

Serve with blue cheese dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens