The NFL Draft was this weekend, and we made these spicy morsels as a snack to hold us over from the start of the draft to when the Bills were set to pick. Well, this appetizer became the start attraction for the night since Buffalo traded their pick and didn’t actually draft anyone until the next day. So, rather than analyze the newest Bill, let’s talk food!
We started by chopping our cauliflower and then making a beer batter to coat our florets. We then coated and fried, which gave our cauliflower a thin, crispy coating, which provided a really nice texture contrast from the softened cauliflower inside the little batter shell. Then, we tossed in Buffalo Sauce, and we served with blue cheese dressing and celery sticks. If you find yourself looking for a vegetarian take on “boneless wings,” give these a try!
Time: 30 Minutes
Ingredients:
- Cauliflower (half a head or pre-cut florets)
- 1/3 Cup of All Purpose Flour
- 1/2 Teaspoon Baking Powder
- 3 oz of Ale. We used Brown Ale.
Method:
- Cut your cauliflower into florets if you aren’t using pre-cut.
- Combine your flour, baking powder, and ale in a bowl, and stir with a fork to fully combine. Your mixture should be thick enough to adhere to your cauliflower. Add more flour or beer as needed to get to the right consistency.
- Heat some oil in a Dutch Oven.
- Working in batches, coat your cauliflower in your batter, and fry in your oil. Cook until crispy and golden brown, rotating as necessary to ensure even cooking.
- Remove, and place in a bowl. Pour your Buffalo Sauce over the cauliflower, and toss to coat.
- Plate, devour, and enjoy!
