Ingredients
-
-
1/4
-
1/2
-
1
-
2
-
-
1 - 2
-
3/4
-
1/4
-
1/2
-
1/4
-
2/3
-
1
-
1
-
Directions
Buffalo Cauliflower Bites, From America’s Test Kitchen, From America’s Test Kitchen
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Steps
|
1
Done
|
Buffalo Sauce: Melt Coconut Oil in Small Saucepan Over Low Heat. Whisk in Hot Sauce, Brown Sugar, and Vinegar Until Combined. Remove from Heat and Cover to Keep Warm; Set Aside. |
|
2
Done
|
For the Cauliflower: Line Platter With Multiple Layers of Paper Towels. Add Oil to Large Dutch (about 6 Quart and Cast Iron Works Great) Oven Until It Measures About 1 1/2 Inches Deep and Heat Over Medium-High Heat to 400 Degrees. While Oil Heats, Combine Cornstarch, Cornmeal, 1/2 Teaspoon Salt and 1/4 Teaspoon Pepper in Small Bowl. Whisk Coconut Milk and Hot Sauce Together in Large Bowl. Add Cauliflower; Toss to Coat Well. Sprinkle Cornstarch Mixture Over Cauliflower; Fold With Rubber Spatula Until Thoroughly Coated. |
|
3
Done
|
Fry Half of Cauliflower, Adding 1 or 2 Pieces to Oil at a Time, Until Golden and Crisp, Gently Stirring as Needed to Prevent Pieces from Sticking Together, About 3 Minutes. Using Slotted Spoon, Transfer Fried Cauliflower to the Paper-Lined Platter. |
|
4
Done
|
Return Oil to 400 Degrees and Repeat With Remaining Cauliflower. Transfer 1/2 Cup Sauce to Clean Large Bowl, Add Fried Cauliflower and Gently Toss to Coat. Serve Immediately With Dressing and Remaining Sauce. |
