Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Crispy Buffalo Cauliflower with Cottage Cheese Ranch
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- Level: Intermediate
- Total: 55 min
- Active: 55 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 662
- Total Fat
- 50 g
- Saturated Fat
- 8 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 15 g
- Cholesterol
- 141 mg
- Sodium
- 625 mg
This vegetarian take on buffalo wings is a flavor-packed treat for your next party or game day. We dip the spicy bites in a creamy homemade ranch dressing that has an added super-power: protein-rich cottage cheese that’s puréed for a rich and silky dip. Fresh herbs and lemon make it irresistibly fresh and tangy. The cauliflower florets get an extra-crisp coating that incorporates even more ranch for a flavor boost. You'll get a crunchy, crowd-pleasing snack or appetizer that makes cauliflower the star.
- Level: Intermediate
- Total: 55 min
- Active: 55 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 662
- Total Fat
- 50 g
- Saturated Fat
- 8 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 15 g
- Cholesterol
- 141 mg
- Sodium
- 625 mg
Ingredients
Cottage Cheese Ranch:
Buffalo Cauliflower:
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Directions
Special equipment:
a deep-fry thermometer- For the cottage cheese ranch: Process the cottage cheese, lemon zest, lemon juice, olive oil, garlic powder, onion powder, 1/4 cup water, 1/2 teaspoon salt and several grinds of black pepper in a food processor until very smooth. Add the chives and dill and pulse until just finely chopped, 8 to 10 times. Measure out 1/3 cup ranch dressing and set aside. Transfer the remaining dressing to a small serving bowl, cover and refrigerate until ready to serve.
- For the buffalo cauliflower: Preheat the oven to 200 degrees F. Pour enough vegetable oil into a large heavy-bottom pot or Dutch oven to come 2 inches up the sides. Clip a deep-fry thermometer to the side of the pot. Place over medium-high heat until the oil registers 350 degrees F. Line a rimmed baking sheet with a wire rack.
- While the oil heats, whisk the reserved 1/3 cup ranch dressing and the eggs in a large shallow bowl until well combined. Whisk the flour, 1 teaspoon salt and several grinds of black pepper in another large shallow bowl until well combined.
- Working in batches, toss the cauliflower florets into the egg mixture until evenly coated. Let some of the excess egg drip off, then transfer to the flour mixture, tossing until evenly and well coated.
- Working in batches, carefully lower the cauliflower into the hot oil and fry until golden brown and crispy, 2 to 4 minutes. Use a slotted spoon to transfer the crispy cauliflower to the rack to drain, then season with a pinch of salt. Transfer the baking sheet to the oven to keep the cauliflower warm. Return the oil to temperature; repeat until all the cauliflower is fried.
- Meanwhile, heat the wing sauce and butter in a small saucepan over medium heat, stirring frequently, until warm and just simmering, about 2 minutes. Place the crispy cauliflower florets in a large bowl and toss with the buffalo sauce. Transfer to a serving platter and garnish with dill fronds. Serve with the cottage cheese ranch for dipping.
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