Buffalo Cauliflower
A crispy hot mess of the highest caliber. Deep fried seasoned cauliflower doused in a perfectly spicy vegan buffalo sauce.
- Servings: 4
- Ready in: 35-50 Minutes
- Ideal application: Side, Snack or Appetizer
- Products:
Original Louisiana Brand® Hot Sauce, Original Louisiana Brand Gold Red Pepper Sauce
Special Notes
Toss in buffalo sauce immediately following frying for better, long-lasting coverage.
Ingredients
- 48 oz frozen cauliflower, thawed
- 1 cup cold water
- 1 cup rice flour
- 1 1/2 tbsp granulated garlic
- 1 tsp cracked black pepper
- 1 tbsp onion powder
- 1 tsp paprika
- 1/2 cup Original Louisiana Brand ® Hot Sauce
- 2 tbsp Original Louisiana Brand ® Gold Red Pepper Sauce
- 2 tbsp honey
- 1 tsp orange zest
- 2 tbsp vegan butter
- 1/4 green onion, sliced
- 2 stalks, celery, cut into sticks, ends removed
- 2 carrots, peeled and cut into sticks
- oil for frying
Directions
- Heat frying oil to 375°F.
- In a medium-sized mixing bowl, combine ¼ cup of rice flour, 1 cup of water, cracked black pepper, 2 tsp granulated garlic and 1 tsp onion powder. Whisk until it makes a batter and rice flour is dissolved.
- Using a small sauce pot, create the buffalo hot sauce by combining th remainder of the spices, Original Louisiana Brand ® hot sauces, honey and orange zest. Bring to a boil, then reduce to low. Keep hot until ready to toss cauliflower.
- To set up breading station divide the rice flour in half into separate mixing bowls and keep the batter in the other bowl. Hand bread the cauliflower into the pre-dust (first bowl of rice flour) then into batter and finish tossing in the second bowl of rice flour.
- Gently place breaded cauliflower in hot oil. Fry for 3-4 minutes or until golden brown.
- Melt vegan butter into the buffalo hot sauce.
- Toss fried cauliflower in buffalo hot sauce and serve.
- Garnish with green onions, celery and carrots.
Meet the Chef
Nicholas Landry
Corporate Chef
After graduating from the Chef John Folse Culinary Institute, Chef Nick worked as a line cook, caterer, head restaurant chef and eventually found his passion as an R&D chef. And he did so all over the place, from New York to St. Thomas to his home state of Louisiana.