BUFFALO CAULIFLOWER WINGS (Tangy and Super Crispy)
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→ Vegetarian or not, frying cauliflower and slathering it in tangy, buttery buffalo sauce is a fun way to eat.
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🔪MY GEAR:
BOOS BLOCK CUTTING BOARD: D
10″ Chef’s Knife: q
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
7.25qt DUTCH OVEN: O
INSTANT READ THERMOMETER: />MY FAV STAINLESS BOWL: 6
SPIDER STRAINER:
–RECIPE–
FRIED CAULIFLOWER
▪1 lrg head cauliflower (2lb/1kg)
▪2000g/mL water
▪250g or 1c white vinegar
▪50g or 2 3/4Tbsp salt
▪20g 1 2/3Tbsp sugar
▪500g or 2c buttermilk
▪40g or 3Tbsphot sauce
▪350g or 1 3/4c ap flour
▪350g or 2 1/4c rice flour
▪7g or 1 1/4tsp salt
▪7g or 1.5tsp baking powder
▪5-6g or 2tsp black pepper
▪5-6g or 2.5tsp paprika
▪2-3qt or 2ltr high smokepoint oil (canola, grapeseed, etc) – amount depends on pot size
Remove most of the cauliflower core. Cut into about 2”/5cm chunks, keeping stem and floret on each piece. Place cut pieces into a large container.
Heat a saucepan on the stove over high and add water, vinegar, salt, sugar, and stir to dissolve. When liquid is at a boil, pour over the cut cauliflower. Use a lid or another container to be sure cauliflower is fully submerged in the liquid. Allow to marinate for 1 hour,
Drain off liquid and transfer to cauli to a tray. Dry off slightly.
Into a medium/large bowl, add buttermilk and hot sauce. Stir to combine. In a second large bowl, add flours, salt, baking powder, black pepper, and paprika. Whisk to combine. Add in about half of the cauli to the dry bowl and toss to coat. Transfer to a tray and repeat flour dredge with second half of cauli.
Add half of the dusted cauliflower into the buttermilk mixture. Toss to coat. Transfer back into the dry dredge bowl. Toss to coat. Transfer to a tray and repeat with second half of cauliflower.
Heat oil in a large heavy bottomed container. I’m using 2-3 qt in my 6.75qt dutch oven until oil reaches about 350F/175C.
Gently lower in about half of the breaded cauliflower into the oil using a spider or long spoon. Allow to fry for about 1 minute then gently stir to be sure nothing is stuck together. Fry for about 3 more minutes or until breading is golden and firm. Repeat with second half of cauliflower. Transfer to a wire rack to drain.
In batches, transfer to a bowl and drizzle over buffalo sauce. Toss to coat. Serve.
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BUFFALO SAUCE
▪300g or 1 1/8c hot sauce (i use Frank’s)
▪20g or 1 1/4Tbsp worcestershire
▪15g (2-3 cloves) minced garlic
▪115g/1 stick butter (cold, cut into chunks)
▪Xanthan gum (verrrry small pinch)
Add hot sauce, worcestershire, and garlic to a small saucepot over medium high heat and stir. Bring to a simmer then reduce heat to medium low to reduce by about half. Reduce heat to low add in butter and whisk constantly until melted and emulsified. Off heat, whisk in a tiny pinch of xanthan gum.
DIPPING SAUCE RECIPES:
Blue Cheese Sauce (from Buffalo Chicken Sandwich Video):
Buttermilk Ranch (from Fried Chicken Sandwich Video): s
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🎧MUSIC:
EPIDEMIC SOUND. Free trial available at:
#cauliflowerrecipe #cauliflowerwings #cauliflower
CHAPTERS
0:00 Intro
0: 26 Prepping the cauli
3:00 The dredge
5:05 Prepping the fry oil
5:20 Earning rewards with Fetch (ad)
6:30 Buffalo sauce
7:58 Frying the wings
9:16 Coating in buffalo sauce
10:05 Let’s eat this thing
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Recipe Video:
