Saturday, January 31, 2015

My Answer to the NFL Invasion of Phoenix - Buffalo Cauliflower - Just in Time for the Big Game

My fellow Phoenicians, if you are like me, you want to stay away from all of the craziness of the NFL fan craziness and traffic in our fair valley. I'm going to be staying close to home and making my own game day tailgating style fabulousness. If you are staying home or going to a house party for the big game, here is a twist on wings that will be sure to disappear quickly.

I've been seeing quite a few pictures of Buffalo Cauliflower floating around in cyberspace. I tried one recipe that was baked and although it was probably a fairly healthy alternative, the texture just wasn't working for me. So I decided that mine need to be fried! Yes, some days I just throw caution to the wind and fire up that pot of hot oil. I love the crunch of deep fried yumminess. You will love these crisply cruciferous nuggets of glorious Louisiana heat. You will get some fiber and antioxidants along with a little fire for the taste buds. They can be made gluten free by substituting gluten free flour. These are the perfect snack for the football or puppy bowl game.


Louisiana Heat Cauliflower Wingz

4 Servings (can double)

1/2 cup Louisianna Hot Sauce (or your favorite hot sauce)
2 tablespoons olive oil
2 teaspoons crushed red pepper (optional for suicide wings)

1/4 cup flour (can use rice flour for GF option)
1/4 cup non-GMO corn starch
1 tablespoon nutritional yeast
1 teaspoon granulated garlic (or garlic powder)
1/2 teaspoon granulated onion (or onion powder)
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 cup water

1 medium head organic cauliflower, cut into approximately 1/2 - 3/4 inch florets (not too big)

Oil for frying (must be at least 1/2 inch deep in pan). Heated in an iron skillet or heavy bottomed skillet to 350.

Whisk hot sauce and olive oil in large bowl (and crushed red pepper if using). Set aside.

Whisk flour, corn starch, nutritional yeast, granulated garlic, granulated onion, smoked paprika, salt together until batter is smooth. Dip cauliflower into batter, making sure to gently tap off extra batter. Note: You don't want the batter to be too think or the nuggets may not have that crispy awesomeness. Carefully place battered cauliflower into hot oil. Fry until golden brown, approximately 3 minutes. Remove with a slotted spoon draining as much of the oil as possible. Add to bowl with sauce mixture. Toss to coat. Serve with your favorite ranch dressing and carrot and celery sticks.

2 comments:

  1. Kim, that sounds just amazing! I purchased some organic cauliflower from a local Laveen farm last week and wish I'd had this recipe.

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  2. YUMMY, you can come to my house and we ca have happy hour!

    ReplyDelete