Buffalo Cauliflower Bites with Eitan Bernath
Equipment
1 wide pot, for frying
1 thermometer (optional but encouraged)
3 medium-sized bowls
1 baking sheet
1 baking sheet lined with paper towels
1 pair of tongs
1 large bowl
1 whisk
1 serving plate
1 small frying pan
1 blender
1 spoon
1 small serving bowl
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Ingredients
For the Buffalo Cauliflower Bites:
- Vegetable oil, for frying
- 1 cup milk (any kind will work)
- 1 cup all-purpose flour
- 3/4 cup panko breadcrumbs
- 3/4 cup plain breadcrumbs
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt, plus more to taste
- 1 head cauliflower, cut into 1-inch florets
- 1 cup buffalo sauce
- 1 teaspoon honey
For the Garlic Aioli:
- 1 tablespoon olive oil
- 6 cloves garlic, peeled and roughly chopped
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- Kosher salt, to taste
- Freshly ground pepper, to taste
Directions
For the Buffalo Cauliflower Bites:
- Preheat the vegetable oil in a wide pot to 350 degrees Fahrenheit.
- Place the milk, flour, and breadcrumbs each into separate small bowls. Season the flour with the freshly ground black pepper and kosher salt.
- Dredge each cauliflower floret in the milk, then flour mixture, then back in the milk again and finally in breadcrumb mixture. Once coated, place each onto a baking sheet.
- Working in batches to avoid overcrowding the pot, add breaded florets to oil. Fry until florets are browned and crisp, about 6 minutes. Remove from the oil then drain in a single layer on paper towels.
- In a large bowl, mix the buffalo sauce and honey until combined. Add the fried cauliflower into the bowl and toss to coat each floret in the sauce. Once coated, spoon onto a serving dish and serve immediately with garlic aioli.
For the Garlic Aioli:
- In a small pan, fry the garlic in the olive oil until golden brown. Blend the garlic, mayonnaise, lemon juice, salt, and pepper in a small blender, until fully combined. Pour into a small bowl and set aside until serving.
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