Let’s skip the formalities: You’ve got to make these buffalo cauliflower bites. There’s a reason our tasters deemed them “better than wings.”
3 Reasons Why Our Buffalo Cauliflower Is a Perfect Game-Day Recipe
1. The Shatteringly Crisp Coating
Unlike most battered-and-fried appetizers, this recipe replaces the egg and flour dredge with coconut milk and a combination of cornmeal and cornstarch.
Here’s why cornmeal and cornstarch is such a winning combination: Cornstarch is very sturdy, and it forms a gel with the coconut milk mixture that slightly puffs up and stays crispy, even when tossed with sauce. Cornmeal comes in for added flavor and a textural component, resulting in a remarkable crunch that will have you going back for seconds and thirds. Deep frying the cauliflower helps the coating seal in the moisture from the cauliflower.
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2. The Spicy, Nutty Flavor
If you don’t love cauliflower already, you will after tasting these. The vegetable’s nuttiness and sweetness comes through, even when tossed in the buffalo sauce. We use coconut milk to adhere the crunchy coating to the cauliflower, and its slight floral notes also complement the hot sauce and the grassy cauliflower.
We used Frank’s Red Hot sauce and coconut oil as the base of the buffalo sauce, but you can substitute your favorite hot sauce of choice for a sweet and spicy kick.
Vegan For EverybodyInside you'll find great and filling vegan protein options, cooking without dairy, preparing different whole grains and vegetables, and even baking.These recipes and tips will appeal to you whether you are looking to freshen up your cooking, are a committed vegan, or cook for someone who is.
3. The Simple Technique
When Nicole Konstantinakos, Deputy Editor for Cook's Country, was developing this recipe, she kept the audience in mind. The result? A simple recipe that can be ready to eat in an hour, especially if you prep your cauliflower into 1-inch pieces while the oil is heating.