Buffalo Cauliflower “wings”

 

INGREDIENTS

 
 

1 1/2 cups white or brown rice flour, spooned and leveled

2/3 cup tapioca flour, spooned and leveled

1 tsp kosher SALT

1/4 tsp ground black pepper

1 1/4 cups cold water, plus more if needed

1 large head of cauliflower, cut into small florets

Extra virgin olive oil for frying

Plant based buffalo wing sauce, such as Chef Hak’s

Ranch dressing for dipping

 METHOD

 

  1. In a large bowl whisk together rice flour, tapioca flour, salt and pepper. Whisk in cold water until smooth like pancake batter. Add more water if needed. Stir in cauliflower florets to coat.

  2. In a pan heat olive oil over medium until hot. Using tongs lift cauliflower out of batter and fry in olive oil. Fry in batches so as not to overcrowd the pan. Turn cauliflower occasionally until crisp on all sides. Drain the florets on a paper towel lined plate.

  3. In a large skillet heat the buffalo sauce over medium Toss the fried cauliflower in the sauce and serve with ranch dressing and celery!