Buffalo Cauliflower Bites


  • 1/4 cup coconut oil
  • 1/2 cup hot sauce
  • 1 tablespoon packed organic dark brown sugar
  • 2 teaspoons cider vinegar
  • 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

Cooking Instructions

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!