This looks great! How’d you prepare the cauliflower?
Bogan_Paul
Looks great.
I don’t know about the OP but best ones I’ve had used Rice Flour and Carbonated Water for the Batter, light and delicious.
putapuppy12
recipe if you don’t mind sharing??
vinsmokewhoswho
Damn that’s amazing
JMetilinos
Recipe is easy for those of us interested.
Batter: Flour Carbonated water (or beer if you like the flavor) Salt & Pepper Any other spices you’d like to add. Paprika gives it a little reddish hue and I always toss in crushed red pepper
Cauliflower head. Cut it into healthy pieces.
Buffalo Sauce: I used Truff, but use whatever you’d like. Butter Honey
Heat your oil to a lower temp. 335-350 is probably best. Lower temp for a batter will allow you to fry longer for crispness without getting a dark color.
Whisk your flour, liquid, and spices in a bowl. You’re looking for a consistency that’s thing but not runny. A thick batter will result in a more cakey texture, which we don’t want. We want a nice crisp fry without a bunch of fried flour.
Cut your cauliflower into healthy sized pieces. I went just over bite sized, but smaller is alright too. If you go too large you may end up with some less-soft pieces.
Dump your cauliflower into your batter and mix until completely coated.
Fry your cauliflower. Once golden brown and floating to the top, you can remove it. If you’d prefer your cauliflower a little softer, set it for a minute or two extra. I fry mine for about 5 total minutes around 335F. Remove from oil and either drain on a rack or paper towel, and immediately salt.
Add a couple tablespoons of butter to a pan and melt. Add in your honey and hot sauce. Eyeball your honey, but add as much as you’d like for sweetness. I also added fresh cracked black pepper. Once my mixture is fully combined and mixed, I bring it to a pitchy bubble and then add my cauliflower and toss.
All there is to it! Enjoy!
_kiss_my_grits_
Thank you so much for posting and sharing the recipe. It’s on my list to make now.
sw10708
You did a wonderful job! Thanks for sharing your recipe 🙂
icecoldteddy
I see
Upset_Assistant_5638
Appetizing.
DiverKey9088
Thanks! Well, I had a little chat with the cauliflower and convinced it to become spicy and delicious.
DryHedgehog5304
Thanks! I used a top-secret, highly classified technique called ‘cooking’.
11 Comments
This looks great! How’d you prepare the cauliflower?
Looks great.
I don’t know about the OP but best ones I’ve had used Rice Flour and Carbonated Water for the Batter, light and delicious.
recipe if you don’t mind sharing??
Damn that’s amazing
Recipe is easy for those of us interested.
Batter:
Flour
Carbonated water (or beer if you like the flavor)
Salt & Pepper
Any other spices you’d like to add. Paprika gives it a little reddish hue and I always toss in crushed red pepper
Cauliflower head. Cut it into healthy pieces.
Buffalo Sauce:
I used Truff, but use whatever you’d like.
Butter
Honey
Heat your oil to a lower temp. 335-350 is probably best. Lower temp for a batter will allow you to fry longer for crispness without getting a dark color.
Whisk your flour, liquid, and spices in a bowl. You’re looking for a consistency that’s thing but not runny. A thick batter will result in a more cakey texture, which we don’t want. We want a nice crisp fry without a bunch of fried flour.
Cut your cauliflower into healthy sized pieces. I went just over bite sized, but smaller is alright too. If you go too large you may end up with some less-soft pieces.
Dump your cauliflower into your batter and mix until completely coated.
Fry your cauliflower. Once golden brown and floating to the top, you can remove it. If you’d prefer your cauliflower a little softer, set it for a minute or two extra. I fry mine for about 5 total minutes around 335F. Remove from oil and either drain on a rack or paper towel, and immediately salt.
Add a couple tablespoons of butter to a pan and melt. Add in your honey and hot sauce. Eyeball your honey, but add as much as you’d like for sweetness. I also added fresh cracked black pepper. Once my mixture is fully combined and mixed, I bring it to a pitchy bubble and then add my cauliflower and toss.
All there is to it! Enjoy!
Thank you so much for posting and sharing the recipe. It’s on my list to make now.
You did a wonderful job! Thanks for sharing your recipe 🙂
I see
Appetizing.
Thanks! Well, I had a little chat with the cauliflower and convinced it to become spicy and delicious.
Thanks! I used a top-secret, highly classified technique called ‘cooking’.