Genee Habansky November 15, 2017

Buffalo cauliflower

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Once the weather starts turning cooler, it means that every Sunday is game day.  Although my football knowledge is limited, my food spread knowledge is extensive.  Game day snacks traditionally include items like cheese, sour cream or bacon. This recipe is great for it caters to our vegan clients.  Its also a nice way to eat more veggies during the game.  The use of vodka in the batter keeps these babies extra crispy, so they can be made the day before and reheated.

Ingredients

2 quarts vegetable oil

1/2 cup cornstarch

1/2 cup flour

1 tsp baking powder

3 tsp salt, divided

1/2 cup cold mineral water

1/2 cup vodka

2 heads cauliflower cut into florets

1/3 cup hot sauce (see recipe below if you would like to make your own)

Directions

Preheat oil to 350 in a large wok.

Combine cornstarch, flour, baking powder and 2 tsp salt in a large bowl until combine. Whisk in vodka and mineral water until it’s a smooth batter.  If it seems too thick,  add water.  The consistency should resemble that of paint.

Add cauliflower to batter, working with one piece at a time. Lift and let excess batter drip off.  Carefully lower into oil.  You can do about 6-8 pieces at a times.  Don’t overcrowd the wok. It will reduce the desired crispiness. Using a spider or metal spatula, turn the pieces over a couple times. Once they are done, they will be a nice golden brown, generally taking a total of 5 minutes.  Let strain onto paper towel lined plate.

Toss in hot sauce right before serving. Serve with your favorite dipping sauce, ranch or blue cheese, although they are delicious by themselves.

**HOT SAUCE-

Blend 1 1/2 pounds Fresno peppers, 6 garlic cloves, 4 T sugar, 1 T salt, 1/2 cup white vinegar, 3 T tomato paste, 2 T honey and 2 T fish sauce in a food processor.

In a medium sauce pan cook all ingredients for about 10-15 minutes until reduced to an ideal texture. Season or sweeten with more honey, fish sauce or vinegar to taste.