Best 4 Crispy Buffalo Cauliflower Recipes
**Crispy Buffalo Cauliflower: A Delightful Plant-Based Appetizer**
Are you looking for a delectable and healthier alternative to traditional buffalo wings? Look no further than crispy buffalo cauliflower! This innovative dish offers a tantalizing fusion of flavors and textures, sure to satisfy your cravings for a satisfying snack or appetizer. Indulge in the perfect balance of crispy cauliflower florets tossed in a tangy and spicy buffalo sauce, delivering a burst of bold and zesty flavors with every bite. This recipe collection features three variations of the classic buffalo cauliflower, each offering unique twists to cater to diverse preferences. From the traditional buffalo sauce to a creamy ranch dressing and a smoky chipotle sauce, these variations guarantee an explosion of taste that will leave you craving more. So, gather your ingredients and embark on a culinary journey that promises a delightful and guilt-free indulgence!
BAKED CRISPY BUFFALO CAULIFLOWER
The best vegetarian take on buffalo wings, made at home!
Provided by Meghan Y.
Categories Appetizer
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 425˚F. Line a rimmed baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil.
- In a medium bowl, stir together water, milk, flour, and spices until well-combined.
- Dip florets into the batter, shaking off the excess before adding to the lined baking sheet in a single layer.
- Bake for 20 minutes, flipping halfway through, until crispy and golden brown.
- While the cauliflower is baking, melt butter in a small saucepan over medium heat. Stir in hot sauce and honey. Cook for another 5 minutes until slightly thickened. Remove from heat and cool slightly.
- Add florets to large bowl and toss with ¾ cup of the buffalo sauce. Return to the lined baking sheet in a single layer. Bake for another 15 minutes, then drizzle with remaining sauce.
- Serve immediately with ranch or blue cheese.
CRISPY BUFFALO FRIED CAULIFLOWER (VEGAN) RECIPE
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Make a game-day snack vegan with ultra-crisp battered cauliflower tossed in garlicky buffalo sauce.
Provided by J. Kenji López-Alt
Categories Appetizer Snack Appetizers and Hors d'Oeuvres Snacks
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oil to 350°F in a large wok, Dutch oven, or deep fryer.
- Combine cornstarch, flour, baking powder, and 2 teaspoons kosher salt in a large bowl and whisk until homogenous. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.
- Add cauliflower to batter. Working one at a time, lift one piece and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining cauliflower until wok or fryer is full. Do not crowd pan. (You'll be able to fit about half of the cauliflower in each batch). Fry, using a metal spider or slotted spatula to rotate and agitate pieces as they cook until evenly golden brown and crisp all over, about 6 minutes. Transfer to a paper towel-lined plate and season immediately with salt. Keep warm while you fry the remaining cauliflower.
- Combine hot sauce, garlic, and 1 tablespoon oil from fryer in a large bowl and whisk to combine. Toss fried cauliflower with sauce and serve immediately, sprinkled with celery leaves (if using).
Nutrition Facts : Calories 175 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, Sodium 137 mg, Sugar 2 g, Fat 12 g, ServingSize Serves 4 to 6 as an appetizer, UnsaturatedFat 0 g
BUFFALO CAULIFLOWER
This is a great substitution for buffalo wings! Can be made gluten-free, vegan, or vegetarian. Make sure to coat your cookie sheet well with oil or they will stick. Husband and kids give this two thumbs up! Dip this in ranch or blue cheese for even more added flavor, but it doesn't need it.
Provided by ddmama
Categories Appetizers and Snacks Spicy
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray.
- Mix flour, water, garlic powder, salt, and pepper together in a bowl using a whisk until batter is smooth and somewhat runny. Add cauliflower to batter and mix until cauliflower is coated; spread onto the baking sheet.
- Bake in the preheated oven until lightly browned, 20 to 25 minutes.
- Melt butter in a saucepan over medium heat. Remove saucepan from heat and stir hot pepper sauce and honey into butter until smooth. Brush hot sauce mixture over each cauliflower piece, repeating brushing until all the hot sauce mixture is used.
- Bake in the oven until cauliflower is browned, about 10 minutes. Remove baking sheet from oven and allow the cauliflower to cool 10 to 15 minutes.
Nutrition Facts : Calories 218.3 calories, Carbohydrate 36.2 g, Cholesterol 15.3 mg, Fat 7.1 g, Fiber 9.9 g, Protein 8.5 g, SaturatedFat 3.7 g, Sodium 907 mg, Sugar 9.7 g
CRISPY BUFFALO FRIED CAULIFLOWER
Steps:
- Preheat oil to 350°F in a large wok, Dutch oven, or deep fryer. Combine cornstarch, flour, baking powder, and 2 teaspoons kosher salt in a large bowl and whisk until homogenous. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl. Add cauliflower to batter. Working one at a time, lift one piece and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining cauliflower until wok or fryer is full. Do not crowd pan. (You'll be able to fit about half of the cauliflower in each batch). Fry, using a metal spider or slotted spatula to rotate and agitate pieces as they cook until evenly golden brown and crisp all over, about 6 minutes. Transfer to a paper towel-lined plate and season immediately with salt. Keep warm while you fry the remaining cauliflower. Combine hot sauce, garlic, and 1 tablespoon oil from fryer in a large bowl and whisk to combine. Toss fried cauliflower with sauce and serve immediately, sprinkled with celery leaves (if using).
Tips:
- Choose the right cauliflower: For the best results, select a head of cauliflower that is firm and has tightly packed florets. Avoid heads that are loose or have brown spots.
- Cut the cauliflower into even-sized florets: This will help them cook evenly. Aim for florets that are about 1-2 inches in size.
- Toss the cauliflower florets in cornstarch: This will help them get extra crispy when they are fried. You can use either white or cornstarch.
- Use a neutral-flavored oil for frying: This will prevent the oil from overpowering the flavor of the cauliflower. Canola oil or vegetable oil are good choices.
- Fry the cauliflower florets in batches: This will prevent the oil from becoming overcrowded and the cauliflower from steaming instead of frying. Work in batches of about 1 cup of cauliflower florets at a time.
- Don't overcrowd the pan: If you overcrowd the pan, the cauliflower will not cook evenly. Make sure there is enough space between the florets so that they can all get crispy.
- Serve the cauliflower immediately: Buffalo cauliflower is best served hot and fresh. Once it has cooled, it will lose its crispy texture.
Conclusion:
Buffalo cauliflower is a delicious and easy-to-make appetizer or snack. It is perfect for parties or game day gatherings. With its crispy exterior and flavorful buffalo sauce, it is sure to be a hit with everyone. So next time you are looking for a tasty and healthier alternative to traditional buffalo wings, give buffalo cauliflower a try. You won't be disappointed!
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