These Everything Buffalo Cauliflower Bites are a flavorful, versatile, and vegan-friendly take on a classic favorite. Perfect for parties, snacks, or any occasion where you need a flavorful, crunchy bite.
1medium head cauliflowertrimmed and cut into bite-size florets
2scallionsroughly chopped
Blue Cheese Dressingor store-bought vegan blue cheese dressing for dipping
Instructions
To Make the Buffalo Sauce:
In a small saucepan, combine the hot sauce, butter, and brown sugar.
Bring to a simmer over medium heat and cook for 2 to 4 minutes, or until the butter has melted and the sugar has dissolved.
Remove from the heat and set aside.
To Make the Everything Coating:
In a small bowl, combine the garlic, onion, sesame seeds, and salt.
Set aside.
To Make the Cauliflower Bites:
In a medium bowl, whisk together the flour, cornmeal, cornstarch, salt, and pepper.
Slowly add the seltzer water, whisking until well combined and a thick batter has formed.
In a wok or large saucepan, pour 3 inches (7.5 cm) of canola oil. Heat the oil to 350°F (175°C).
Line a plate with paper towels.
Working in batches, transfer half of the cauliflower florets into the batter, mixing until all the florets are fully coated.
Using tongs, pick up a piece of cauliflower, allowing excess batter to drip off, and carefully transfer into the frying oil. Repeat with the remaining battered pieces.
Fry in small batches for 4 to 6 minutes, or until golden brown. Use a slotted spoon to transfer the cauliflower to the paper towel–lined plate. Repeat until all of the cauliflower is fried.
In a large bowl, toss ¼ of the fried cauliflower bites with ¼ of the buffalo sauce and 2 teaspoons (10 ml) of the “everything” mixture. Repeat for the remaining bites in batches.
Transfer the bites to a serving tray, sprinkle with any remaining everything coating and the scallions.
Serve with Blue Cheese Dressing on the side for dipping.
Notes
For a meatier texture, make these with seitan by cutting it into bite-size pieces and using in place of the cauliflower. If you run out of batter before coating all the cauliflower, store the leftover florets in the fridge for future use.