Buffalo Cauliflower
Want buffalo chicken without the chicken? Look no further.
Ingredients
Package of cauliflower florets
Buttermilk - approximately 1/2 cup, enough to cover cauliflower
Flour - enough to coat cauliflower
Two stalks celery, sliced into sticks
Two scallions/green onions, sliced on a diagonal
Frank’s Red Hot
Ranch
Gorgonzola cheese
Oil
Salt
Method
Separate cauliflower florets to appropriate size and clean as necessary.
Soak cauliflower in buttermilk for approximately 15 minutes.
While cauliflower soaks, heat up oil to deep fry cauliflower. Cut two stalks of celery into sticks (cut into one-inch chunks, then vertically into sticks the size of a match). Slice scallion/green onion thinly on a diagonal.
Put about 1/2 cup flour in a bowl. Take cauliflower out of buttermilk and put directly in the bowl of flour. Toss until cauliflower is completely coated in flour.
Fry cauliflower until golden brown, crispy, and cooked through. Place on wire rack to drain (or on a paper towel) immediately sprinkling with salt so salt sticks.
Toss cauliflower in Franks Red Hot.
Drizzle ranch on plate. Place half of celery on top of ranch. Place cauliflower on top and sprinkle with remaining celery, scallion, and Gorgonzola cheese.
Nugget
Buttermilk acts just like it does with fried chicken in this case creating a brine and something for the flour to adhere to.