Homemade Buffalo Cauliflower (details, recipe in comments)
Homemade Buffalo Cauliflower (details, recipe in comments)
by DelciasFinalStand
2 Comments
DelciasFinalStand
Delcia’s Buffalo Cauliflower recipe
Ingredients
Cauliflower florets, breadcrumbs, 1-2 eggs, flour, salt, pepper, cayenne pepper, paprika, Devil’s Spit BBQ seasoning/dry rub, Melinda’s Ghost Pepper Sauce, Frank’s Hot Sauce, Marie Calendar’s Blue Cheese.
For the sauce, I combine Frank’s, Melinda’s, cayenne pepper, jalapeno salt and Devil’s Spit. Note that you could easily use another recipe for the sauce (sometimes I use BBQ with ghost pepper sauce). It really doesn’t matter, but then again this IS “/r/spicy”, so …
Procedure
First, select the cauliflower pieces. In my case, I eat a lot of vegetables, so I usually keep the tiny pieces of cauliflower for salads and only use large pieces for wings. Now cut the stems from the florets. If you did not buy pre-washed florets, wash them AND be sure to dry them.
Next, preheat oven to 400 F. I have not yet tried this recipe via deep frying, so if you plan on doing that, be SURE that you’ve thoroughly dried the florets (water and hot oil do not play nicely with one another). I have no idea what the ideal oil temperature is, so I can only tell you that I’ve used the same oven temperature for deep frying tempura broccoli. No idea if this is suitable here. YMMV.
At the same time you activate your oven, boil a large pot water, and boil the florets for only 2-3 minutes (this is normally called “blanching”). You could, of course, steam the florets if you prefer. Either way, make sure the florets don’t get too soft. Use a toothpick to ensure that any large pieces have been (reasonably) cooked in the center, similar to how you check if a baked potato is sufficiently baked.
While boiling, prepare an ice bath (for me, a tupperware container with two trays worth of ice and some cold water usually does the trick). Once 2-3 minutes of boiling have elapsed, safely transfer the florets to the icebath. The idea is to reduce their temperature just before we begin breading.
In some suitable baking container, combine 1+ cup of flour and above seasonings to taste. There is no specific recipe here, essentially you can prepare breading as you would when cooking other foods such as chicken. If you prefer a WET batter recipe, by all means do that. If you are using breadcrumbs, you could either combine them in the flour, or (even better), use them for a second stage layeras we will do next.
Dip the florets in egg (or as an alternative, honey will do). We want either of these for their adhesive properties. Now dip the florets, one by one, in the flour, then the egg again, and finally the breadcrumbs. Skip the second layer of egg if you’re not using breadcrumbs.
Place dredged florets on a baking sheet and/or wire rack, allowing for at least 1″ of space betwen other pieces (else they may be soggier than desired). Cook for 15 minutes. If you are using a wire rack, you may want to brush some oil on them to avoid ripping your florets when removing them, as they will stick otherwise.
Remove from oven, but do not turn oven off. Use a brush to coat the wings with your preferred sauce. Continue baking until they really start to crisp up. Don’t burn them (unless thats how you like them). Usually the second cooking stage lasts 10-15 minutes. YMMV.
When sufficiently baked, turn oven off and remove from oven. Let them sit a moment. Brush with more sauce. If desired, add more salt or other seasonings.
Prepare desired condiments (Blue Cheese, Ranch, et al).
Enjoy, my spicy friends.
Koolaidsfan
I hella want to try those. I’ve had the frozen ones whole foods and they were good in the air fryer. Thanks for the recipe I’ll show my wife.
2 Comments
Delcia’s Buffalo Cauliflower recipe
Ingredients
Cauliflower florets, breadcrumbs, 1-2 eggs, flour, salt, pepper, cayenne pepper, paprika, Devil’s Spit BBQ seasoning/dry rub, Melinda’s Ghost Pepper Sauce, Frank’s Hot Sauce, Marie Calendar’s Blue Cheese.
For the sauce, I combine Frank’s, Melinda’s, cayenne pepper, jalapeno salt and Devil’s Spit. Note that you could easily use another recipe for the sauce (sometimes I use BBQ with ghost pepper sauce). It really doesn’t matter, but then again this IS “/r/spicy”, so …
Procedure
First, select the cauliflower pieces. In my case, I eat a lot of vegetables, so I usually keep the tiny pieces of cauliflower for salads and only use large pieces for wings. Now cut the stems from the florets. If you did not buy pre-washed florets, wash them AND be sure to dry them.
Next, preheat oven to 400 F. I have not yet tried this recipe via deep frying, so if you plan on doing that, be SURE that you’ve thoroughly dried the florets (water and hot oil do not play nicely with one another). I have no idea what the ideal oil temperature is, so I can only tell you that I’ve used the same oven temperature for deep frying tempura broccoli. No idea if this is suitable here. YMMV.
At the same time you activate your oven, boil a large pot water, and boil the florets for only 2-3 minutes (this is normally called “blanching”). You could, of course, steam the florets if you prefer. Either way, make sure the florets don’t get too soft. Use a toothpick to ensure that any large pieces have been (reasonably) cooked in the center, similar to how you check if a baked potato is sufficiently baked.
While boiling, prepare an ice bath (for me, a tupperware container with two trays worth of ice and some cold water usually does the trick). Once 2-3 minutes of boiling have elapsed, safely transfer the florets to the icebath. The idea is to reduce their temperature just before we begin breading.
In some suitable baking container, combine 1+ cup of flour and above seasonings to taste. There is no specific recipe here, essentially you can prepare breading as you would when cooking other foods such as chicken. If you prefer a WET batter recipe, by all means do that. If you are using breadcrumbs, you could either combine them in the flour, or (even better), use them for a second stage layeras we will do next.
Dip the florets in egg (or as an alternative, honey will do). We want either of these for their adhesive properties. Now dip the florets, one by one, in the flour, then the egg again, and finally the breadcrumbs. Skip the second layer of egg if you’re not using breadcrumbs.
Place dredged florets on a baking sheet and/or wire rack, allowing for at least 1″ of space betwen other pieces (else they may be soggier than desired). Cook for 15 minutes. If you are using a wire rack, you may want to brush some oil on them to avoid ripping your florets when removing them, as they will stick otherwise.
Remove from oven, but do not turn oven off. Use a brush to coat the wings with your preferred sauce. Continue baking until they really start to crisp up. Don’t burn them (unless thats how you like them). Usually the second cooking stage lasts 10-15 minutes. YMMV.
When sufficiently baked, turn oven off and remove from oven. Let them sit a moment. Brush with more sauce. If desired, add more salt or other seasonings.
Prepare desired condiments (Blue Cheese, Ranch, et al).
Enjoy, my spicy friends.
I hella want to try those. I’ve had the frozen ones whole foods and they were good in the air fryer. Thanks for the recipe I’ll show my wife.