Buffalo Fried Cauliflower with Creamy Blue Cheese Dressing

By Recipe developed for Sur La Table’s Cooking Classes
Images
Buffalo Fried Cauliflower with Creamy Blue Cheese Dressing
Serves
Makes 4 servings
Ingredients
  • Creamy Blue Cheese Dressing:
  • 2 tablespoons buttermilk
  • 2 tablespoons sour cream
  • 1 small shallot, chopped
  • 2 teaspoons apple cider vinegar
  • 1 ounce soft blue cheese, such as Roquefort or Gorgonzola, crumbled
  • Sea salt and freshly ground black pepper

  • 1 large head cauliflower, stem removed, cut into bite-size florets

  • Batter:
  • 2 cups unbleached all-purpose flour
  • 2 tablespoons cornstarch
  • 1 ¾ cups cold water
  • Sea salt and freshly ground black pepper
  • Vegetable oil, for frying

  • 1 cup Buffalo sauce


Procedure
To prepare the sauce: Place all ingredients into a Vitamix and blend until smooth. Transfer sauce to a bowl and refrigerate until needed.

To prepare the batter: Place all ingredients into a Vitamix and blend until smooth. Transfer to a large mixing bowl.

Heat 3 to 4 inches of oil in a heavy-bottom saucepan or wok over medium-high heat until a deep-fry thermometer reaches 350°F. Set a wire cooling rack over a rimmed baking sheet. Working in batches, coat florets in batter, shaking to remove any excess; carefully place florets into the oil and fry until golden-brown, turning halfway through; about 3 minutes. Using a spider or slotted spoon, remove the cauliflower from the oil and transfer to a wire cooling rack.

When all the florets are fried, transfer to the bowl with the Buffalo sauce and toss to coat. Using a slotted spoon, transfer cauliflower to a serving platter and serve with creamy blue cheese dressing.

Buffalo Fried Cauliflower with Creamy Blue Cheese Dressing

By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 4 servings
Ingredients
  • Creamy Blue Cheese Dressing:
  • 2 tablespoons buttermilk
  • 2 tablespoons sour cream
  • 1 small shallot, chopped
  • 2 teaspoons apple cider vinegar
  • 1 ounce soft blue cheese, such as Roquefort or Gorgonzola, crumbled
  • Sea salt and freshly ground black pepper

  • 1 large head cauliflower, stem removed, cut into bite-size florets

  • Batter:
  • 2 cups unbleached all-purpose flour
  • 2 tablespoons cornstarch
  • 1 ¾ cups cold water
  • Sea salt and freshly ground black pepper
  • Vegetable oil, for frying

  • 1 cup Buffalo sauce


Procedure
To prepare the sauce: Place all ingredients into a Vitamix and blend until smooth. Transfer sauce to a bowl and refrigerate until needed.

To prepare the batter: Place all ingredients into a Vitamix and blend until smooth. Transfer to a large mixing bowl.

Heat 3 to 4 inches of oil in a heavy-bottom saucepan or wok over medium-high heat until a deep-fry thermometer reaches 350°F. Set a wire cooling rack over a rimmed baking sheet. Working in batches, coat florets in batter, shaking to remove any excess; carefully place florets into the oil and fry until golden-brown, turning halfway through; about 3 minutes. Using a spider or slotted spoon, remove the cauliflower from the oil and transfer to a wire cooling rack.

When all the florets are fried, transfer to the bowl with the Buffalo sauce and toss to coat. Using a slotted spoon, transfer cauliflower to a serving platter and serve with creamy blue cheese dressing.