I will admit cauliflower isn’t my favorite vegetable around, not even close. In fact, I never purchase it unless I have a great reason for doing so. Broccoli, spinach, carrots, romaine lettuce – those are my go-to vegetables. Cauliflower, well, I don’t think it will ever be something I enjoy by itself.
A few weeks ago, I came across this Buffalo Cauliflower recipe on Feed Me Phoebe and I was intrigued. Yes, I know – cauliflower is the main ingredient in it, but I thought that if any recipe could make me enjoy cauliflower, this is the one. I decided to give it a whirl, with a couple minor twists of my own.
This is a great recipe to use as a gameday appetizer or summer treat. It is perfect for lazy Saturday or Sundays lounging around the house watching sports. And you can feel good about eating the buffalo cauliflower because it is a veggie, after all! OK fine, it is fried and not exactly healthy, but it is better for you than almost anything else you will find fried!
- 1 head cauliflower, washed and trimmed into small florets
- 3 eggs
- 2/3 cup cornstarch
- 2 quarts vegetable or canola oil for frying
- 2 tbsp. butter, melted
- 1/4 cup Buffalo or hot sauce (make sure it's gluten-free!)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- Heat oil in a medium Dutch oven over medium-high heat.
- In a large bowl, whisk eggs together. Add cornstarch and salt and pepper and whisk until smooth.
- Use tongs to dip cauliflower in egg/cornstarch mixture, then carefully drop in the oil. Cook in batches, about 4-6 florets at a time. Stir florets around while cooking to make sure all sides get cooked.
- When they are a golden brown, remove from oil with tongs and place on a plate covered with paper towels to soak up the excess oil. Cook the rest of the cauliflower the same way.
- In a large bowl, mix together the melted butter and hot sauce. Add the fried cauliflower and toss until well-coated.
- Serve immediately. Enjoy with your favorite dressings, such as Ranch or Blue cheese. Carrots and celery also highly recommended.