Buffalo Cauliflower Florets
- 1 medium sized cauliflower, cut into 2 inch florets
- ½ cup fine corn meal
- ½ cup corn starch
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- ¾ cup buttermilk
- 1 tablespoon hot sauce
- Neutral Oil for frying
- 3 scallions, thinly sliced
- ¼ cup chopped cilantro or parsley
- ¼ cup cold unsalted butter, cut into 1 tablespoon pieces
- ½ cup hot sauce
- 2 tablespoons honey
- ¼ cup yogurt
- ¼ cup mayonnaise
- 1 teaspoon ranch seasoning powder
- 1 teaspoon chives, sliced thinly
- In a small mixing bowl, combine buttermilk and hot sauce. Transfer cauliflower florets to a large mixing bowl. Pour buttermilk mixture over florets. Stir gently to coat florets with buttermilk. Let florets marinate for ½ to 1 hour.
- Meanwhile prepare Buffalo sauce by heating hot sauce and honey in a small sauce pan. Once hot sauce is bubbling, add butter 1 tablespoon at a time and whisk to combine until all butter is added. Cover sauce and set it aside.
- In a small mixing bowl combine ingredients of ranch dressing and transfer to serving bowl.
- In small mixing bowl, combine corn meal, corn starch, salt and pepper. After cauliflower florets are marinated, drain buttermilk. Sprinkle flour mixture all over florets. Gently stir florets to coat evenly with flour mixture.
- Heat oil in a frying pan until hot enough to fry. Shake off excess flour from florets and fry them in batches of 6 to 7 until golden brown, 5 to 7 minutes. Drain excess oil on paper towel lined plate.
- Once all florets are fried and drained, transfer them to a large mixing bowl. Pour Buffalo sauce over florets and stir to coat with sauce. Transfer to a serving bowl and garnish with scallions and cilantro or parsley. Serve immediately with ranch dressing on side.