Name: Buffalo Cauliflower
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT4H45M0.000S
Yield: 2 to 3 servings
Ingredients: 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; 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

WATCH

Watch how to make this recipe.

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.

Recipe courtesy of Chef Jay Flatley, Tavern, Nashville, TN

Orange Chicken

Korean Fried Chicken

Neapolitan Swirl Bread

Healthy Vegetable and Couscous Stuffed Peppers

Lemon Meringue Pie for Two

On Tonight

Worst Cooks in America

Supermarket Stakeout

Diners, Drive-Ins and Dives

The Pioneer Woman

The Kitchen

Delicious Miss Brown

Kardea Brown

Ree Drummond

Ina Garten

Sunny Anderson

Bobby Flay

Valerie Bertinelli

Guy Fieri

Giada De Laurentiis

Molly Yeh

Step-by-Step Tutorials

Browse Meal Plans

Encore: Pull-Apart Caramel Rolls

Encore: Bell Pepper Keto Nachos

Tomato Soup Mac and Cheese

Baked Fish with Shaved Brussels Sprout Salad

Biscoff Cream Pie

Encore: Sheet Pan Chicken Teriyaki and Vegetables

Try Premium

Use Your Slow Cooker Every Night This Week

Meal Prep: Breakfasts

Encore: Pull-Apart Caramel Rolls

Encore: Bell Pepper Keto Nachos

Tomato Soup Mac and Cheese

Baked Fish with Shaved Brussels Sprout Salad

Biscoff Cream Pie

Encore: Sheet Pan Chicken Teriyaki and Vegetables

Orzo Puttanesca with Chicken

Instant Pot Beef Stew

Buffalo Cauliflower

Buffalo Cauliflower

Fried Cauliflower:

Blue Cheese Fondue:

Special equipment:

Categories:

Related Pages