BUFFALO CAULIFLOWER WINGS (Tangy and Super Crispy)

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Almond flour is lower in carbs and gluten-free.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

hot sauce

🥗Healthier: homemade hot sauce

💰Cheaper: sriracha

Sriracha is often less expensive and still provides heat.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Green onions are a budget-friendly garnish.

Cut the cauliflower into bite-sized florets, keeping some stem intact to hold the florets together.

In a medium-large saucepan, combine 2000 milliliters of water, 250 grams of white distilled vinegar, 50 grams of salt, and 20 grams of sugar. Whisk to dissolve and bring to a boil.

Pour the boiling brine over the cauliflower florets in a high-sided container, covering them completely. Use a lid or another container to keep them submerged.

Let the cauliflower marinate in the brine for one hour.

After an hour, drain the cauliflower and dab off any excess moisture with paper towels.

In a medium bowl, combine 500 grams of buttermilk and 40 grams of Frank's hot sauce, whisking to combine.

In another bowl, mix 350 grams of all-purpose flour, 350 grams of rice flour, 7 grams of salt, 7 grams of baking powder, 5-6 grams of black pepper, and 5-6 grams of paprika. Whisk to combine.

Add half of the cauliflower florets to the flour mixture and toss to coat lightly.

Scoop out the flour-coated florets and dip them into the buttermilk mixture, tossing to coat evenly.

Using a slotted spoon, lift the florets from the buttermilk and drop them into the flour mixture, tossing with tongs to coat evenly.

Transfer the coated florets to a sheet tray while repeating the breading process with the remaining florets.

In a six and a half quart Dutch oven, heat 2-3 quarts of canola oil to the appropriate frying temperature.

Fry the cauliflower florets in batches until golden brown and crispy, then remove and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens