Cauliflower is considered a super-veggie these days, and that’s good because I love it in any shape or form.
This Buffalo Cauliflower made a fun, light dinner for us one evening along with salads. I put some of the Frank’s Buffalo Wing Sauce into the batter for the cauliflower, but it didn’t really spice it up all that much. No problem! We just dipped the cauliflower into it at the table – alternating with the Avocado Cilantro Sauce.
Avocado Cilantro Sauce Ingredients
- Avocado, one ripe
- Cilantro, 1-1/2 cups roughly cut (probably about a bunch once any brown stems are removed)
- Lime, juice of 2
- Unfiltered sugar, 1 tsp. (opt.)
- Extra virgin olive oil, 2 TB
- Salt, 1/4 tsp.
Buffalo Cauliflower Batter Ingredients
- Almond or Coconut Milk, 1 cup
- Whole wheat flour or spelt flour, 3/4 – 1 cup
- Garlic powder, 1 TB
- Frank’s hot sauce, 1/2 cup, opt.
- Salt, to taste
- First of all, most of the recipes I found didn’t involve frying. I wanted to fry my Buffalo Cauliflower because I had a new Waring Pro Deep Fryer that I wanted to try out. Since I wanted to fry the wings, I couldn’t add the Frank’s Wing Sauce after the wings were baked some and the batter sealed them. I added it into the batter that I dipped them in. It didn’t come through that strongly, but we just dipped the cauliflower directly into the Frank’s alternately with the Avocado Cilantro Sauce. It worked well for us that way, because I have people around me who are heat sensitive.
- I prepared the Avocado Cilantro Sauce first. I put the rough cut cilantro into the food processor and pulsed it until it was fairly fine. Then I added the seasonings and lime along with chunked avocado and pulsed a few more times. I usually leave the sugar out of recipes. Don’t need it.
- Set the sauce aside.
- Prepare the batter. I added the Frank’s Wing Sauce to the batter. It gave it a little zip but not much, really. You can skip this and just serve the sauce with the Buffalo Cauliflower. I did need to add more flour than the recipe I started with so the batter would cling well for frying. Replacing part of the flour with flaxseed would work well for this purpose also.
- Deep fry the florets at 375 degrees for 3 or 4 minutes.
- Serve with Avocado Cilantro Sauce and Frank’s Buffalo Wing Sauce.
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