Crispy Buffalo Cauliflower

Ingredients

• 1 head cauliflower
• 6 large egg whites
• 1 cup flour
• 1 cup cornstarch
• 1 tablespoon paprika
• 1 tablespoon cayenne pepper — could use calabrian chili powder instead
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1½ quarts oil — for frying
• 1 cup sour cream
• 1 cup mayonnaise
• 2 tablespoons buttermilk
• 1 tablespoon Worcestershire sauce
• 1 tablespoon white vinegar
• 1 teaspoon mustard powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ stick cold butter
• 1 bottle Frank's Red Hot sauce
• to taste salt
• to taste pepper
• to taste iceberg lettuce — for sliders
• to taste slider buns — for serving

Steps

1. 1

   Prep the cauliflower by cutting off all the green leaves and slicing the individual florets from the stalk.

   ▶ 0:24
2. 2

   Cut the biggest florets in half to create pieces that resemble chicken drumsticks.

   ▶ 0:26
3. 3

   In a big bowl, whisk 6 egg whites until they are loose enough to coat the florets evenly. Season with salt and toss the florets in the egg whites.

   ▶ 0:51
4. 4

   In a separate large bowl, combine 1 cup of flour, 1 cup of cornstarch, a hefty pinch of salt, 1 tablespoon of paprika, 1 tablespoon of cayenne pepper, 1 tablespoon of garlic powder, and 1 tablespoon of onion powder. Mix well.

   ▶ 1:13
5. 5

   Add the egg-coated cauliflower to the bowl of seasoned flour and dredge until every crevice is coated. Ensure the flour is fully hydrated by the egg white.

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6. 6

   Transfer any excess flour to a vessel that fits in your fridge and place the coated cauliflower in the fridge to cool for about 30 minutes.

   ▶ 1:57
7. 7

   In a large pot, heat about 1.5 quarts of oil to 325°F (163°C) for frying.

   ▶ 2:05
8. 8

   While the oil heats, prepare the creamy blue cheese dressing by mixing 1 cup of sour cream, 1 cup of mayonnaise, 2 tablespoons of buttermilk, 1 tablespoon of Worcestershire sauce, 1 tablespoon of white vinegar, 1 teaspoon of mustard powder, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder in a small bowl. Crumble in some blue cheese and mix until incorporated. Season with salt and pepper to taste.

   ▶ 2:17
9. 9

   In a small pot, heat a bottle of Frank's Red Hot sauce until it simmers. Remove from heat and whisk in 0.5 stick of cold butter until the sauce thickens. Set aside.

   ▶ 2:55
10. 10

    Once the oil is hot, fry the cauliflower in batches, starting with the largest pieces. Fry at 325°F for about 5 minutes, then increase the heat to 350°F (177°C) and fry until golden brown and crispy. Transfer to a rack to drain and season with salt.

    ▶ 3:19
11. 11

    Slice iceberg lettuce thinly for the sliders.

    ▶ 3:27
12. 12

    Right before serving, flash fry the cauliflower pieces at 350°F for about 30 seconds to 1 minute to lock in the crust.

    ▶ 4:23
13. 13

    To serve, toast slider buns and add a few tablespoons of buffalo sauce to a large bowl. Toss the crispy cauliflower in the buffalo sauce until fully coated.

    ▶ 4:28
14. 14

    Assemble the sliders by adding sliced lettuce to the bottom of each bun, followed by a couple of cauliflower bites, a drizzle of buffalo sauce, and a drizzle of blue cheese dressing. Serve the remaining bites with a ramekin of blue cheese dressing.

    ▶ 4:46