Serves
Makes 4 servings
Ingredients
- 1 large head cauliflower, stem removed, cut into bite-size florets
- 1 cup Buffalo sauce
- 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
- 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
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.
