Buffalo Cauliflower

Total Time:
4 hr 45 min
Prep:
20 min
Inactive:
4 hr
Cook:
25 min

Yield:
2 to 3 servings
Level:
Intermediate

Ingredients
  • Fried Cauliflower:
  • Kosher salt
  • 1 head cauliflower (about 1 pound), cut into bite-size florets
  • 3 to 4 cups buttermilk, for soaking
  • Canola oil, for frying
  • 4 cups fine cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 2 tablespoons spicy paprika
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 cups Louisiana-style hot sauce
  • 8 tablespoons (1 stick) unsalted butter, melted
  • Blue Cheese Fondue:
  • 2 cups crumbled blue cheese (about 8 ounces)
  • 1 1/2 cups mayonnaise
  • 1 cup sour cream
  • 1/4 cup heavy cream
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons minced garlic
  • 2 tablespoons spicy paprika
  • 2 tablespoons Worcestershire sauce
  • Kosher salt and freshly ground black pepper
Directions
  • 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.

  • Special equipment: a deep-frying thermometer

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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