- - BUFFALO SAUCE -
- 1/4 cup coconut oil
- 1/2 cup hot sauce
- 1 tablespoon packed organic dark brown sugar
- 2 teaspoons cider vinegar
- - CAULIFLOWER -
- 1 - 2 quarts peanut or vegetable oil
- 3/4 cup cornstarch
- 1/4 cup cornmeal
- Salt and pepper
- 2/3 cup canned coconut milk
- 1 tablespoon hot sauce
- 1 pound cauliflower florets, cut into 1 1/2-inch pieces
- 1 vegan ranch dressing
Step 1: For the Buffalo Sauce: Melt coconut oil in small saucepan over low heat. Whisk in hot sauce, brown sugar, and vinegar until combined. Remove from heat and cover to keep warm; set aside.
Step 2: For the Cauliflower: Line platter with triple layer of paper towels. Add oil to a large Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 400 degrees F. While oil heats, combine cornstarch, cornmeal, ½ teaspoon salt, and ¼ teaspoon pepper in small bowl. Whisk coconut milk and hot sauce together in large bowl. Add cauliflower; toss to coat well. Sprinkle cornstarch mixture over cauliflower; fold with rubber spatula until thoroughly coated.
Step 3: Fry half the cauliflower, adding 1 or 2 pieces to oil at a time, until golden and crisp, gently stirring as needed to prevent pieces from sticking together, about 3 minutes. Using slotted spoon, transfer fried cauliflower to prepared platter.
Step 4: Return oil to 400 degrees F and repeat with remaining cauliflower. Transfer 1/2 cup sauce to a large, clean bowl, add fried cauliflower and gently toss to coat. Serve immediately with dressing and remaining sauce.
Enjoy these vegan cauliflower bites from America’s Test Kitchen!