Crispy Buffalo Cauliflower

By Golfwidow7

Tips:
- The consistency of the batter should be like pancake batter. Make it ahead of time! Fry just before serving.
- To preserve the crunchy texture of the friend cauliflower, serve the hot sauce on the side and dip!
- If you don't have rice flour, use all-purpose flour.
- Serve the Buffalo Cauliflower without blue cheese for a delicious vegan dish.

Ingredients

• 1 head cauliflower (cut into florets)
• 1 cup rice flour
• 1 cup water (more if necessary)
• 1 tablespoon garlic powder
• 1/2 teaspoon cayenne
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 cups panko breadcrumbs (for dredging)
• 1/3 cup hot sauce (or more to taste)
• canola oil (for frying)
• honey (to taste)
• celery sticks (to serve)
• blue cheese (to serve)

Details

Servings 6
Preparation time 10mins
Cooking time 20mins
Adapted from thechew.com

Preparation

Step 1

Fill a heavy-bottomed pot or tabletop fry with canola oil and preheat to 350ºF.
In a large bowl, add the rice flour, water, garlic powder, cayenne, salt and black pepper. Whisk together to form a smooth batter.
Dip the cauliflower in the batter, making sure to coat each piece completely. Dredge in panko breadcrumbs. Deep fry until golden-brown about 4 minutes.
In a large bowl, add hot sauce and a drizzle of honey, stir to combine. Remove cauliflower from oil and place directly into bowl. Toss until completely coated.
Serve with celery sticks and blue cheese on the side.