BUFFALO CAULIFLOWER ‘WINGS’

These are a favourite evening snack around here and pairs perfectly with hot wings.

It is a delicious way to use up the cauliflower in your crisper.  Incorporating some of the marinade into the flour mixture ensures a wonderfully thin and crispy coating.  

 MARINADE:

• 1 1/2 cup milk

• 1 tsp lemon juice

• 1/3 cup franks hot sauce

• 1 1/2 tsp coriander powder

• 2 tsp Himalayan salt

• 3/4 tsp cayenne

• 3/4 tsp garlic powder

• 1/2 tsp smoked paprika

• 1/2 tsp onion powder

• 1/2 tsp turmeric

Blend all together and reserve 3 tbsp of the marinade in a small bowl. 

• 1 head cauliflower, cut into 1 to 2 inch florets

• Peanut, canola or vegetable oil, for deep frying

• 2 cup all purpose flour

• 1 tsp salt

• 2 tbsp franks hot sauce

Instructions

• Blend marinade ingredients together in a large bowl, until combined.

• Add cauliflower florets and stir or toss to coat thoroughly. Let marinate for minimum 15 minutes.

• Pour 2- inches of oil of choice into a wok or dutch oven and heat on high until moderately hot, about 350 degrees.

• While the oil is heating, place flour in a food processor with the 1 tsp salt, 2 tbsp franks hot sauce and the reserved marinade. Pulse until thoroughly combined. If you don’t have a good processor, you can mix with your fingertips, until completely combined. The reason for this step is the moisture creates texture in the flour and results in a super thin and very crispy crust.

• Coat marinated cauliflower with the flour mixture in batches. Be sure to coat each piece well.

• Deep fry in batches for about 6 minutes, until deep golden on all sides. Drain on a paper towel.

• Drizzle with Franks hot sauce and serve with ranch or blue cheese dressing/dip.