Recipe courtesy of Jay Flatley
Buffalo Cauliflower
- Level: Intermediate
- Total: 4 hr 45 min (includes soaking time)
- Active: 45 min
- Yield: 2 to 3 servings
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
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.
