Recipe courtesy of Molly Yeh
Hot Honey Buffalo Cauliflower
Getting reviews...
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 673
- Total Fat
- 52 g
- Saturated Fat
- 10 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 4 g
- Sugar
- 19 g
- Protein
- 5 g
- Cholesterol
- 31 mg
- Sodium
- 733 mg
Even though these are deep fried, this is something Molly can feel great about eating a lot of since it’s veggies! She uses cornstarch in the batter to get an extra crispy shell when frying and tosses it in a sweet and spicy sauce that really allows the Buffalo flavor to shine through. Chicken who?
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 673
- Total Fat
- 52 g
- Saturated Fat
- 10 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 4 g
- Sugar
- 19 g
- Protein
- 5 g
- Cholesterol
- 31 mg
- Sodium
- 733 mg
Ingredients
Sauce:
Cauliflower:
To Serve:
Directions
Special equipment:
a deep-fry thermometer- For the sauce: In a small saucepan, melt the butter over medium heat. Add the garlic and cook until softened and fragrant, 1 minute. Season with the salt, red pepper flakes and smoked paprika. Stir to combine and cook for 1 minute to toast the spices. Add the hot sauce, honey, white vinegar and Worcestershire sauce. Whisk to combine. Bring to a gentle boil, reduce the heat to medium-low and cook for 5 minutes until thickened. Remove from the heat and set aside.
- For the cauliflower: Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until an oil thermometer reaches 350 degrees F.
- Add the cauliflower to a large mixing bowl or colander. Lightly spritz the cauliflower with water and season with salt. Toss to combine. Evenly sprinkle the dampened, seasoned cauliflower with 2 tablespoons each of cornstarch and flour and toss until all florets are lightly coated. Set aside.
- In a large mixing bowl, whisk together the garlic powder, onion powder, 1 teaspoon salt and the remaining 1/2 cup each cornstarch and flour. While whisking, slowly add the beer and continue to whisk until fully combined. Add the dredged cauliflower and toss to fully coat each floret in batter. (If the batter seems thin, allow it to sit for 5 minutes to thicken.)
- Carefully add small batches of cauliflower to the hot oil to fry for 5 to 6 minutes until light golden in color. Remove to a cooling rack set over a baking sheet. Repeat with the remaining cauliflower. Remove to a large mixing bowl.
- Pour the warm Buffalo sauce over the cauliflower and toss until the cauliflower is evenly coated. Serve immediately with blue cheese or ranch dressing and celery and/or carrot sticks.
