Crispy Buffalo Cauliflower
Ingredients
- 2 large cauliflower heads, cut into florets
- 4 cups corn starch
- Cooking oil for fryer or pot (just enough to submerge cauliflower)
Marinade
- 3 cups Frank's RedHot (or preferred hot sauce)
- 2 tablespoons Sambal Oelek (or preferred chili paste)
- ⅓ cup lemon juice
Sauce
- 2 cups mayonnaise (use an egg-free brand for a vegan recipe)
- ¼ cup lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon vegan Worcestershire sauce
- 4 tablespoons nutritional yeast
- ¼ cup water (for thinning)
- Black pepper
Garnish
- 1 bunch fresh cilantro, pulled from stems
- Fresh berries or pomegranate seeds
Instructions
- Combine marinade ingredients in a mixing bowl and thoroughly mix cauliflower florets into it. Let marinate for 30 minutes. While marinating, pour cooking oil into a fryer or pot and bring to 375˚F. Once marinated, dredge each piece of cauliflower in corn starch, then place in fryer (a few pieces at a time) and fry until very crisp. Use a slotted spoon to remove florets from fryer and allow to drain and cool on a paper towel-lined plate or baking pan. While cooling, prepare the sauce. Whisk together all sauce ingredients until consistency is even. Plate cooled cauliflower florets and drizzle sauce over them. Alternatively, the sauce can be served on the side as a dip. Garnish with cilantro and fresh berries.
