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.
1small head cauliflowertrimmed and cut into small florets
2tablespoonsbutter or Earth Balancemelted
1/4cuphot saucepreferably Frank's Red Hot
Instructions
In a medium Dutch oven or skillet heat the oil over high flame.
In a large mixing bowl, beat the eggs. Add the cornstarch and whisk until smooth. Fold in the cauliflower.
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.
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.