Ingredients
Equipment
Mixing bowl
Deep Fryer
Cooking Instructions
- Place the cauliflower florets in a large bowl and pour the buttermilk and hot sauce over them. Toss well and let them soak for 10-15 minutes.
- Meanwhile, combine the seasoned flour ingredients. In another bowl, mix the dipping-sauce ingredients until smooth, using Greek yogurt or sour cream. Refrigerate the sauce until serving.
- Remove each cauliflower floret from the buttermilk, allowing the excess to drip off.
- Coat the florets thoroughly in the seasoned flour mixture, pressing the coating gently onto the cauliflower.
- Heat about 2 inches of vegetable oil in a deep skillet or heavy pot to 350°F (175°C).
- Working in batches, carefully add the coated cauliflower without overcrowding the pan.
- Fry for 4-5 minutes, turning as needed, until the coating is golden and the cauliflower is tender inside. Check a piece from the first batch; larger florets may need longer, Let the oil return to 350°F (175°C) between batches
- Transfer to a wire rack or paper towel-lined plate and season lightly with salt while hot.
- Mix the mayonnaise, Greek yogurt, lemon juice, hot sauce, garlic powder, salt, and pepper until smooth.
- Garnish the hot cauliflower bites with fresh parsley and serve immediately with the dipping sauce.
Nutrition
Notes
• Cut the cauliflower into similarly sized, bite-sized florets so they cook evenly. Check that the centers are tender before removing a batch.
• Keep the cornstarch in the coating mixture; it contributes to the crisp texture.
• Allow excess buttermilk to drip off before coating, then press the flour mixture gently onto each floret.
• Keep the frying oil close to 350°F (175°C), allowing it to return to temperature between batches.
• Adjust the cayenne and hot sauce to taste. The dipping sauce can be seasoned separately.
• Drain the cooked bites in a single layer rather than piling them up. Serve immediately with the dipping sauce for the crispest texture.