Crispy Buffalo Cauliflower – swap buffalo chicken wings for these crispy cauliflower bites with hot buffalo wing sauce. I’ve used Franks Red Hot Buffalo Sauce but use any hot sauce you like; I’d also recommend Singularity Sauce. Cauliflower are 92% water and you are never going to get as crispy as chicken wings, but if you follow this tried and tested recipe, they will be as crispy as you can get them. My tips for oven cooked. Crispy Buffalo Cauliflower are:
- A hot oven (220C)
- Hot, vegetable oil
- Small cauliflower florets
- Making sure to toss the cauliflower in the oil
Although, if you want the crispiest result, then deep fry the cauliflower instead of roasting. If you’re deep frying, fill a large pan 1/3 full of sunflower oil and heat to 190C. Dip the battered cauliflower in the hot oil and fry for 4-5 minutes, in batches.
I’ve served my Crispy Buffalo Cauliflower in toasted tortilla wraps with the leaves from the cauliflower and some crumbled blue cheese. They are equally as tasty on their own with sour cream, ranch or garlic mayo dips.
If you liked my Crispy Buffalo Cauliflower, then try out my recipe for Crispy Chicken Wings with Ranch Sauce.
If you try out any of my recipes, please let me know on Instagram (@documenting_my_dinner)
Recipe
Serves 2
Difficulty Level: Home Cook
Ingredients:
- 1 head of cauliflower, separated into small florets. (Tip: the smaller the floret, the crispier, but make sure all florets are the same size. Also, if you cut florets in half, the cut side will crisp up well)
- 50g plain flour
- Teaspoon of baking powder
- Teaspoon caster sugar
- Salt and white pepper
- Vegetable oil
- Hot sauce, such as Franks Buffalo Sauce
- Wraps, cauliflower leaves, blue cheese, sour cream to serve
Recipe
First, heat the oven to 220C. In a large, glass baking dish, pour around 2cm of vegetable oil. Heat in the oven for 5 minutes.
Meanwhile, mix together the plain flour, the baking powder, sugar with a pinch of salt and white pepper. Gradually pour in approx 200ml cold water. Add a little more flour to a plate, and toss to coat the florets before dipping them in the batter and tossing to coat thoroughly.
When the oil is hot, remove the dish from the oven. Add each cauliflower floret and meticulously, one by one, use a teaspoon to toss each floret until it is coated in oil. Bake in the oven for 10 minutes. Remove from the oven and turn each floret again until coated in oil. Bake for another 10 minutes until crisp. Some parts of the cauliflower may be crisper than others, but if you want it really crispy you will need to deep fry.
Meanwhile, heat the buffalo sauce until just warm. Toss the crispy cauliflower with the sauce.
Serve your Crispy Buffalo Cauliflower right away, as it does not stay crisp (if you deep fried it, it will stay crispy slightly longer). I served my Crispy Buffalo Cauliflower in toasted wraps with the raw cauliflower leaves and crumbled blue cheese.
