“Buffalo” Cauliflower With House-Made Ranch


Tackle Box

3029 E Shore Ave

Corona Del Mar, CA 92625

949.723.0502 | tackleboxoc.com


You’ll Need:

  • 2 Whole Cauliflower
  • .5 Gallon Buttermilk
  • Celery sticks, for garnish

Cauliflower Dredge Mix

  • 7.5 Cups AP Flour
  • 7.5 Cups Cornstarch
  • 1 Tbsp Baking powder
  • 2 Tbsp Onion powder
  • 2 Tbsp Garlic powder
  • 2 Tbsp Paprika
  • 3 Tbsp Salt, kosher
  • 1 Tbsp Cayenne

“Buffalo” Sauce

  • 3 Cups Favorite hot sauce (Frank’s recommended)
  • 1 Cup Cold unsalted butter

Ranch

  • 2 Cups Mayo
  • 1 Cup Sour cream
  • 10 Tbsp Rice wine vinegar
  • 1 Tbsp Parsley, chopped
  • 1 Tbsp Black pepper, ground
  • 0.5 Tbsp Garlic powder
  • 1 Tbsp Onion powder
  • 1 Tbsp Salt, kosher

Directions:

  1. For cauliflower dredge; mix dry ingredients together and set aside.
  2. Prepare your buffalo sauce; emulsify butter into simmering hot sauce by wisking in pieces of butter one by one. Cool over ice bath + store in container until needed.
  3. Prepare your ranch; wisk all ingredients together and adjust seasoning to your desire. Store in container until needed.
  4. Cut two whole cauliflower into large bite size pieces. Brine cauliflower in buttermilk 6-12 hours. Once brined, dredge cauliflower using the dredge mix. Let cauliflower sit for an hour in the fridge so the dredge develops a nice coating.
  5. In 375 degrees Fahrenheit fryer or heated oil, carefully fry until golden brown.
  6. Toss crispy cauliflower in “buffalo” sauce until coated well.
  7. Serve with home-made ranch and celery sticks.

Tackle Box –  tackleboxoc.com

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