Buffalo Cauliflower Wings
Believe it or not, as a young child, I was an EXTREMELY selective eater! Greens had no role in my food choices according to little Eitan. Fortunately, I moved past that aversion to greens quite some time ago, and my favorite has consistently been cauliflower. It’s remarkably adaptable, offers numerous preparation methods, and serves as an excellent meat alternative in various cases. I enjoy utilizing it in tacos instead of meat or fish and absolutely LOVE using it instead of chicken for chicken wings.
These Buffalo Cauliflower Bites are a dish where the vegetable truly excels. It possesses the crispiness and richness of a breaded chicken wing, the kick of flavor from the buffalo sauce, and the hearty texture of the perfectly cooked interior. It’s genuinely one of my all-time favorite fried delights, and I’m quite certain that after just one bite, it will become yours as well!
WHAT YOU’LL REQUIRE
For the Buffalo Cauliflower Bites:
Directions
For the Buffalo Cauliflower Bites:
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Heat the vegetable oil in a large pot to 350 degrees Fahrenheit.
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Position the milk, flour, and breadcrumbs in separate small bowls. Season the flour with freshly ground black pepper and kosher salt.
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Coat each cauliflower floret in the milk, followed by the flour mixture, then back in the milk again, finishing with the breadcrumb mixture. After coating, place each on a baking sheet.
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Cooking in batches to prevent overcrowding the pot, add the breaded florets to the oil. Fry until the florets are golden and crispy, around 6 minutes. Remove from the oil and drain on paper towels in a single layer.
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In a large bowl, combine the buffalo sauce and honey until mixed. Add the fried cauliflower into the bowl and toss to coat each floret in the sauce. Once coated, transfer to a serving plate and serve right away with garlic aioli.
For the Garlic Aioli:
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In a small skillet, sauté the garlic in olive oil until golden. Blend the garlic, mayonnaise, lemon juice, salt, and pepper in a small blender until well combined. Pour into a small bowl and reserve until ready to serve.
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