Hot Honey Buffalo Cauliflower
- Difficulty: Intermediate
- Servings: 4 to 6
- Nutritional Information (per 1 of 6 servings): Calories 673, Total Fat 52 g, Saturated Fat 10 g, Carbohydrates 49 g, Dietary Fiber 4 g, Sugar 19 g, Protein 5 g, Cholesterol 31 mg, Sodium 733 mg
- Total Time: 45 minutes
- Active Time: 45 minutes
Craving crispy, spicy wings but want a veggie twist? These Hot Honey Buffalo Cauliflower bites deliver irresistible crunch and bold flavordeep-fried to perfection with a cornstarch batter for ultimate crispiness, then glazed in a sweet-heat sauce that rivals the classic Buffalo wing. Molly loves indulging in these plant-powered gems. Ready to ditch chicken and wow your crowd?
Sauce Ingredients:
- 6 tablespoons unsalted butter
- 1 large garlic clove, grated
- 3/4 teaspoon kosher salt
- 1/2 teaspoon crushed red chili flakes
- 1/4 teaspoon smoked paprika
- 1/2 cup Buffalo wing hot sauce
- 1/3 cup honey
- 1 tablespoon distilled white vinegar
- 1 teaspoon Worcestershire sauce
Cauliflower Ingredients:
- Neutral oil for frying
- 1 head cauliflower (about 2 pounds), cut into florets (roughly 7 cups)
- Kosher salt
- 1/2 cup plus 2 tablespoons cornstarch
- 1/2 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 cup cold lager beer
For Serving:
- Blue cheese or ranch dressing for dipping
- Carrot and/or celery sticks
Special Equipment: Deep-fry thermometer
- Prepare the sauce: In a small saucepan over medium heat, melt the butter. Add the grated garlic and cook until fragrant and soft, about 1 minute. Stir in the salt, crushed red pepper, and smoked paprika; cook for another minute to toast the spices. Pour in the Buffalo wing sauce, honey, white vinegar, and Worcestershire sauce. Whisk everything together, bring to a gentle boil, then reduce heat to medium-low and simmer for 5 minutes until thickened. Remove from heat and set aside.
- Heat the oil: Pour 2 inches of oil into a large, heavy-bottomed pot and heat over medium until the thermometer reads 350F.
- Prepare cauliflower: Place florets in a large mixing bowl or colander. Lightly spray with water and sprinkle with kosher salt; toss to coat evenly. Sprinkle 2 tablespoons each of cornstarch and flour over the damp cauliflower and toss to lightly coat. Set aside.
- Make the batter: In a large bowl, whisk garlic powder, onion powder, 1 teaspoon salt, and the remaining cornstarch and flour. Slowly pour in the cold beer while continuously whisking until smooth. Add the coated cauliflower to the batter and toss thoroughly to ensure every piece is covered. If the batter appears thin, let it rest for 5 minutes to thicken.
- Fry the cauliflower: Carefully add small portions of cauliflower to the hot oil. Fry for 5 to 6 minutes or until they turn a light golden brown. Remove and drain on a cooling rack placed over a baking sheet. Repeat with the remaining cauliflower. Transfer all to a large bowl.
- Toss with sauce and serve: Pour the warm Buffalo sauce over the fried cauliflower and toss gently to coat evenly. Serve immediately with blue cheese or ranch dressing alongside celery and carrot sticks.
