CAULIFLOWER BUFFALO WINGS

Cauliflower Buffalo Wings image

Provided by Claire Thomas : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 16

1/2 cup hot sauce, such as Frank's
2 tablespoons grapeseed oil, plus more for frying
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
3/4 cup arrowroot or cornstarch
1 cauliflower head, cut into florets
4 stalks celery, cut into thin sticks
Ranch Dressing, for serving, recipe follows
1/2 cup vegan mayonnaise
1/2 cup almond milk
3 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped chives
4 teaspoons fresh lemon juice
1 medium clove garlic, finely chopped
1/2 teaspoon kosher salt, plus more if desired
1/8 teaspoon freshly ground black pepper, plus more if desired

Steps:

Preheat the oven to 300 degrees F.
Whisk together the hot sauce, 2 tablespoons grapeseed oil, the cayenne and 1/4 teaspoon salt in a small saucepan. Heat over low heat until ready to coat the cauliflower.
Heat 1 inch of oil in a large heavy deep skillet over medium-high heat to 375 degrees F.
Meanwhile, place the arrowroot in a large bowl. Season the arrowroot and cauliflower with salt and black pepper. Working in 3 batches, moisten the cauliflower with a bit of water, dredge in the arrowroot, shaking off the excess, then carefully lower into the oil. Fry the cauliflower, turning occasionally, until cooked through and the crust is golden brown and very crisp, 5 to 7 minutes. Transfer to a wire rack set inside a rimmed baking sheet and keep warm in the oven while you fry the remaining cauliflower.
Transfer the fried cauliflower to a large bowl, add the warmed Buffalo sauce and toss to coat. Serve immediately with celery sticks and ranch dressing, for dipping.
Whisk together all of the ingredients in a small bowl. Add salt and pepper to taste. Serve right away or refrigerate in an airtight container for up to 1 week.