Buffalo Cauliflower with Blue Cheese Dip
Buffalo cauliflower has become a popular dish in the past few years, so I had to make it, Plus it’s so good! Cauliflower has always been one of my favorite vegetables and when crisping it up and tossing it in a delicious buffalo sauce makes it even more mouth watering. If you are feeling vegan, the cauliflower is still delicious without the blue cheese dip! Also, make sure your cauliflower is cut into small florets as it will help them get very crispy.
Yields: 4-6 servings
Total Time: 40 minutes
Ingredients:
Blue Cheese Dip
½ cup of sour cream
¼ cup of mayonnaise
2 tablespoons of buttermilk
1 squirt of lemon juice
¼ teaspoon of salt
¼ teaspoon of pepper
1 cup of crumbled blue cheese
Cauliflower
1 cup of rice flour
1 cup of all-purpose flour
1 teaspoon of kosher salt
½ teaspoon of black pepper
1 ½ cups of cold water, plus more if needed
1 large head of cauliflower, cut into small florets
Olive oil
12 ounces of your favorite buffalo sauce
Instructions:
Combine all of the ingredients for the blue cheese dip except the blue cheese itself. Once everything is well combined, gently fold in the blue cheese. Place in the fridge.
In a large bowl, whisk together both flours, salt, and pepper. Slowly pour in the cold water until smooth (if the mixture seems too thick, slowly add in more water, noting that this should be a very thick batter). Fold in the cauliflower florets until fully coated.
In a large saucepan, pour in the olive oil until it’s around ½ inch deep. Heat the oil over medium to medium-high heat.
Once the oil is hot, add your battered cauliflower in batches. Fry for 10-15 minutes, turning every couple of minutes, until golden and crispy. Place your cooked cauliflower onto a large plate lined with paper towels. Repeat with the remaining cauliflower florets.
Once all of the cauliflower is fried, toss heated buffalo sauce all over them and coat evenly.
Serve with your blue cheese dip, carrots, and celery.
Adapted from Jessica Seinfeld’s Buffalo Cauliflower
