

Vegan Buffalo Cauliflower Bites
SERVES 4-6
Deemed “better than wings” by our tasters, these crunchy, tangy, spicy, and just plain
BUFFALO SAUCE
- ¼ cup coconut oil
- ½ cup hot sauce
- 1 tablespoon packed organic dark brown sugar
- 2 teaspoons cider vinegar
CAULIFLOWER
- 1-2 quarts peanut or vegetable oil
- ¾ cup cornstarch
- ¼ cup cornmeal
- Salt and pepper
- ⅔ cup canned coconut milk
- 1 tablespoon hot sauce
- 1 pound cauliflower florets, cut into 1½-inch pieces
- 1 ranch dressing
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.
2. FOR THE CAULIFLOWER:
Line platter with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 400 degrees. 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.
3. Fry half of 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.
4. Return oil to 400 degrees and repeat with remaining cauliflower. Transfer ½ cup sauce to clean large bowl, add fried cauliflower and gently toss to coat. Serve immediately with dressing and remaining sauce.
Photo Credit: Joe Keller