Crispy Buffalo Cauliflower Bites



For the buffalo sauce:

¼ cup melted butter
¼ cup hot sauce of choice, I use Frank’s Red Hot®
1 tablespoon distilled white vinegar
1 teaspoon Worcestershire
1 clove garlic, minced


For the cauliflower:

1 large head cauliflower, cut into florets
ghee- for frying
½ cup arrowroot
¾ cup rice flour 
½ teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

For serving:Dairy Free Ranch dressing.


For the buffalo sauce:

In a small bowl whisk together the butter, hot sauce, vinegar, Worcestershire and garlic until completely combined. Set aside until ready to use. If not using right away, store the sauce in an airtight container for up to a week – whisking to combine before using.

For the cauliflower:

Fill a large pot with enough oil to reach 2-inches up the side of the pan. Heat oil to 350°.

In a large bowl whisk together the cornstarch, flour, baking powder, garlic powder, salt and pepper. Slowly add ¾ cup cold water, whisking until a thin batter forms (about the consistency of pancake batter). If needed, add more water 1 tablespoon at a time until the desired consistency is reached.

Working in batches, dip the cauliflower in the batter, letting the excess batter drip off. Add to the hot oil and deep-fry until the cauliflower is golden brown, about 4 minutes.  

Remove to a large bowl and toss with ¼ cup of the buffalo sauce. Serve immediately  ranch dressing.

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