Fried buffalo cauliflower
Binging with Babish · ♥ 21.4K likes · 745.3K views · 32 min video
Read about cauliflower in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole cauliflower
Halve the cauliflower, remove the core and break it into individual florets.
- 75 g all-purpose flour
- 50 g potato starch
- ¼ tsp kosher salt
- 30 g egg white
- 25 g cold vodka
- 100 g buttermilk
- 120 g NA beer
Combine flour, potato starch and kosher salt, then add the egg white, vodka, buttermilk and beer and whisk to a mostly smooth batter; some lumps are fine.
- 300 g all-purpose flour
- 50 g white rice flour
- 1 tsp kosher salt
Whisk flour, white rice flour and kosher salt for the dry dredge until homogenous.
Mix about two tablespoons of the wet batter into the dry dredge until it forms little tiny pieces, for extra crunch.
Fry at 300F for three to six minutes to set the crust and partially cook the cauliflower; it will come out blonde and go soggy over the next 15 to 20 minutes.
Crank the oil to 400F and fry a second time one to two minutes until deeply golden brown and crisp.
- 1 cup Frank's Red Hot
- ½ cup melted butter
- ¼ tsp cayenne pepper
- Worcestershire sauce
Whisk the Frank's and melted butter together with cayenne and Worcestershire.
- harissa
- white wine vinegar
- Chinese chili garlic sauce
- rice wine vinegar
- Sriracha
- soy sauce
Variation: buffaloify any hot sauce; harissa with equal parts butter needs white wine vinegar for acid and salt, and Chinese chili garlic sauce needs rice wine vinegar, butter, sriracha, salt, pepper and soy or fish sauce.
Buffalo sauce from any hot sauce