Is This The Best Copycat CPK Buffalo Cauliflower Recipe Ever?

all-purpose flour

🥗Healthier: chickpea flour

💰Cheaper: wheat flour

Chickpea flour adds protein and fiber.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats.

Lightly steam the cauliflower florets for about 4 minutes until fork tender.

Remove the cauliflower from the steam bath and refrigerate to halt the cooking process.

Melt 4 tablespoons of unsalted butter in a pan over low heat.

Add 1 cup of hoifang sriracha sauce to the melted butter.

Add a few dashes of soy sauce and 1 tablespoon of sugar to the sauce mixture.

Heat the buffalo sauce mixture for about 1.5 minutes until reduced by about a third, then set aside.

In a mixing bowl, combine 2 cups of all-purpose flour, 2 cups of cultured buttermilk, two pinches of kosher salt, and a few turns of cracked black pepper.

Whisk the batter together until smooth and all flour is incorporated.

Julienne the scallion and celery, then dunk them in an ice bath to create a curly appearance.

Prepare the frying oil, ensuring it is about 2 inches deep and heated to 350-365°F (175-185°C).

Dip the cauliflower florets into the batter, ensuring they are well-coated.

Carefully place the battered cauliflower into the hot oil for frying.

Fry the cauliflower until golden brown, then remove and place on a drip pan to drain excess oil.

Toss the fried cauliflower in the prepared buffalo sauce until evenly coated.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens