Feeding Friends: Buffalo Cauliflower

Buffalo Cauliflower

When I was down in Nashville for my friend Sarah’s bachelorette party, the most memorable thing we ate was not the BBQ brisket or the southern-style pecan pancakes. It was the cauliflower.

For our Saturday night dinner we went to Tavern, a modern sports bar-esque restaurant that serves up creative gastro-pub fare. We ordered nearly the whole menu and shared everything. The best thing (by far) was the buffalo cauliflower, which is impressive considering they had three types of French fries.

Buffalo Cauliflower

The battered florets reminded me of one of my all-time favorite dishes: Manchurian cauliflower from Devi restaurant. It was the subject of my first ever blog post, and perhaps because of that, loosely responsible for my decision to quit my day job and work full time in the food industry.

Buffalo Cauliflower Buffalo Cauliflower Buffalo Cauliflower Though it was not relevant at the time, one of the best things about the Manchurian cauliflower recipe is that it uses cornstarch instead of flour for the batter. I knew that this was probably not the case with Tavern’s cauliflower, but I had a hard time tearing myself away from the basket after I took a taste. So I was particularly keen to reinvent the dish back home as gluten-free finger food.

Last week Sarah came by for lunch, and I knew there was no better time to try my hand at the buffalo cauliflower. The cornstarch base held up very well to the wing sauce. Sarah commented on how light the batter felt and even ventured to say that this version was better than the original, though who could really remember the nuances of that dish after so much Bourbon.

I hate football, but I love the Sunday afternoon ritual of eating wings at a sports bar and pretending to watch the game. For those of you gluten-free folks tailgating in the comfort of your home, give this basket of veggie goodness a try.

Eat up!

Xo
Phoebe

Recipes Buffalo Cauliflower

Buffalo Cauliflower

Total Time: 15 minutes

Yield: 4 appetizer servings

Buffalo Cauliflower

To make these a little healthier, I used pressed safflower oil for frying and served them alongside nonfat Greek yogurt instead of blue cheese dressing.

Ingredients

  • 2 quarts safflower or canola oil, for frying
  • 3 eggs
  • 2/3 cup cornstarch
  • 1 small head cauliflower, trimmed and cut into small florets
  • 2 tablespoons butter or Earth Balance, melted
  • 1/4 cup hot sauce, preferably Frank's Red Hot

Instructions

  1. In a medium Dutch oven or skillet heat the oil over high flame.
  2. In a large mixing bowl, beat the eggs. Add the cornstarch and whisk until smooth. Fold in the cauliflower.
  3. Test the oil to make sure it's hot enough by adding one battered floret. The cauliflower should rise to the surface almost immediately and begin bubbling. When the oil is hot, add the cauliflower florets, shaking off any excess batter in the bowl. Fry in batches until the florets are golden brown, about 2 minutes total, stirring once to redistribute in the oil. Remove to a towel-lined plate to drain.
  4. Meanwhile, in another large mixing bowl, stir together the butter and hot sauce. Add the fried cauliflower and toss until well-coated in the buffalo sauce. Serve immediately alongside carrot and celery sticks and your sauce of choice.
http://feedmephoebe.com/2013/09/feeding-friends-buffalo-cauliflower/

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14 Responses to Feeding Friends: Buffalo Cauliflower

  1. I love any kind of fried vegetable. My husband hates veggies but loves anything buffalo, this might be a great compromise meal!

  2. Frankie says:

    This is such a good idea it could make me watch football. Nah.

  3. Pingback: BBQ "Chicken" Cauliflower - Be Well With Arielle

  4. Raffaella says:

    I’m wondering if we can substitute the Red Hot for powdered curries.

    • you mean the hot sauce for a curry powder? I don’t think I’d recommend this. You need some moisture. The manchurian cauli uses ketchup. You could definitely add curry powder to that. Or just melt more butter and make it a curry butter. But I think the acidity of the sauce is what really goes well with the fried florets.

  5. kami says:

    thank you for this recipe! it was so delicous!!!!! i will be making it again. my hubby even had seconds and doens’t really like cauliflower. :)

  6. Elaine says:

    Hello, I’m Elaine. I love food blogs. My favorite is yours and “Cooking With Mr. C.” on Facebook. (also a blog) Between the two of you, I get the best recipes. Keep them coming. Elaine.

    • Thank you SO much Elaine!! I’m thrilled you like the site. It’s always great getting positive feedback, so I really appreciate you taking the time to leave a few kind words. Sometimes blogging can feel like you’re working in a vacuum! Please let me know if there’s anything you’d like to see – recipes, advice, or otherwise. xox P

  7. eric says:

    Great looking stuff!

    I am going to try it but using a Beer Batter for the coating. I have always found this simple batter to be outstanding on fish and onion rings.
    It always turns out light and flaky, the first batches go into the oven to keep warm as the ‘plot thickens’.

    Even good cold, days later.

    Walmart sells a really nice pre-mixed batter, Louisiana fish or chicken fry I think it’s called. All the spicy stuff is already in it, but you can douse it with Franks if you dare.

  8. Debbie says:

    This was amazing!!! My Daughter-in-Law doesn’t like cauliflower, and turned up her nose at this dish. I made her try one, and she was hooked!! She had two bowlfulls!! I couldn’t stop eating them! My husband, who hates everything vegetable, ate them, and said they were good. Fabulous dish!! Thank you for sharing!

  9. Pingback: 14 kickass new ways to eat cauliflower | Fashercise // FASHION FOR THE FIT

  10. Pingback: 10 kickass new ways to eat cauliflower | Fashercise // FASHION FOR THE FIT

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