By Published Jan. 24, 2022
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.”
I could wax poetic about this recipe all day long. But instead, I’ll present to you the three reasons why it’s earned its place as one of our fans' favorites—and why it should earn a place at your Super Bowl spread, too. (The fact that they’re vegan and gluten-free is just a bonus.)
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.
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.
When Nicole Konstantinakos, senior editor on America’s Test Kitchen’s books team, 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.
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