Buffalo Fried Cauliflower with Creamy Blue Cheese Dressing
By Recipe developed for Sur La Table’s Cooking Classes
Buffalo Fried Cauliflower with Creamy Blue Cheese Dressing
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 4 servings
- 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
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.
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.