Recipe courtesy of Jay Flatley
Show: Local Flavor
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Buffalo Cauliflower
Total:
4 hr 45 min
Active:
45 min
Yield:
2 to 3 servings
Level:
Intermediate
Total:
4 hr 45 min
Active:
45 min
Yield:
2 to 3 servings
Level:
Intermediate

Ingredients

Fried Cauliflower:
Blue Cheese Fondue:

Directions

Special equipment: a deep-frying thermometer

For the fried cauliflower: Bring 4 quarts of water to a boil in a large pot and salt generously. Fill a large bowl with ice water. Cook the cauliflower in the boiling water until al dente (check the texture), about 5 minutes once the water returns to a boil. Remove the cauliflower from the pot with a slotted spoon and transfer to the ice water bath to stop the cooking. Once the cauliflower has cooled, drain thoroughly. Once dry, transfer the cauliflower to a container and pour the buttermilk over the top. Refrigerate for 2 to 4 hours.

For the blue cheese fondue: Combine the blue cheese, mayonnaise, sour cream, heavy cream, parsley, garlic, paprika and Worcestershire sauce in a bowl. Whisk to combine and season to taste.

To fry the cauliflower: Pour enough oil into a deep, heavy pot to come 6 inches up the sides. Heat the oil until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Meanwhile, combine the cornmeal, flour, cornstarch, spicy paprika, granulated garlic and onion, smoked paprika and 2 teaspoons salt in a shallow bowl.

In batches, remove the cauliflower from the buttermilk, dredge in the cornmeal mixture and fry until golden brown, 3 to 4 minutes. Remove the fried cauliflower from the oil with a slotted spoon and drain on paper towels.

Combine the hot sauce and melted butter in a large bowl. Toss the fried cauliflower in the Buffalo sauce to coat. Serve with the blue cheese fondue.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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