Crispy Buffalo Cauliflower

Clinton Kelly
Servings: 4 to 6
45 to 60 min
Part 1 of 2

This vegetarian buffalo dish is the perfect amount of spice!

  • Ingredients
  • step-by-step directions
Crispy Buffalo Cauliflower
  • 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)
  • 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.
  • 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.
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