crispy BUFFALO CAULIFLOWER (1 recipe served 2 ways)

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.

Cut off all the green leaves from the cauliflower.

Slice the individual florets from the stalk, cutting the largest ones in half.

In a big bowl, whisk 6 egg whites until they are loose enough to coat the florets.

Season the egg whites with salt.

Toss the cauliflower florets in the egg whites until coated.

In a separate large bowl, mix 1 cup of flour, 1 cup of cornstarch, a hefty pinch of salt, 1 tablespoon paprika, 1 tablespoon calabrian chili powder or cayenne, 1 tablespoon garlic powder, and 1 tablespoon onion powder.

Add the egg-coated cauliflower to the bowl of seasoned flour and dredge until every crevice is coated.

Transfer the coated cauliflower to a vessel and refrigerate to let the egg white solidify for better breading.

Heat about 1.5 quarts of oil in a big pot, ensuring not to fill it more than halfway.

Prepare the creamy blue cheese by mixing 1 cup sour cream, 1 cup mayonnaise, enough buttermilk to smooth it out (about 2 tablespoons), 1 tablespoon Worcestershire sauce, 1 tablespoon white vinegar, 1 teaspoon mustard powder, 1 teaspoon garlic powder, and 1 teaspoon onion powder in a small bowl. Crumble in blue cheese and mix until incorporated. Season with salt and pepper.

In a small pot, add a bottle of Frank's Red Hot and bring it to a simmer. Once simmering, whisk in half a stick of cold butter until the sauce thickens.

Set up a sheet tray with a rack for draining the fried cauliflower.

Fry the cauliflower at around 325°F for about 5 minutes, then increase the heat to 350°F and fry until golden brown and crispy.

Transfer the fried cauliflower to the rack to drain and season with salt.

Slice iceberg lettuce thinly for sliders while the cauliflower fries.

Flash fry the cauliflower at 350°F for 30 seconds to a minute right before serving to lock in the crust.

In a large bowl, add a few tablespoons of buffalo sauce and toss the crispy cauliflower until fully coated.

Toast slider buns and assemble the sliders by adding sliced lettuce, cauliflower bites, a drizzle of buffalo sauce, and blue cheese dressing.

Serve the remaining cauliflower bites with a ramekin of blue cheese dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens