Walking around the Portsmouth Farmers Market this morning what really stood out to me was the various color cauliflower. Cauliflower is one of the most versatile ingredients and these buffalo cauliflower bites are one of my favorite recipes to make when it becomes the season for it. This is a great plant based swap for buffalo wings and perfect for an easy dinner or to bring as an appetizer to an end of summer party/cookout. You can swap the sauce for the flavor you desire, honey barbecue or teriyaki would be tasty too!
1 Cauliflower head
Panko bread crumbs
Oil to fry (you can bake but the texture closer resembles wings when fried)
1 tablespoon melted butter (I used Earth Balance)
3 tablespoons of a hot sauce of your choosing
1 tablespoon of mayonnaise (I used Veganaise, an egg-free mayonnaise)
1 teaspoon apple cider vinegar
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Heat oil up in a pan or pot (Fill half way, enough so the cauliflower bites can be covered by oil).
Wash the cauliflower and drain.
Cut the cauliflower into florets, or just small enough to be bite size.
Pour milk and flour into separate bowls and bread crumbs onto a plate.
Dip the cauliflower into flour and then milk.
Take the cauliflower out of the milk and roll around in the bread crumbs.
Repeat the last two steps for the remaining cauliflower.
To test if the oil is ready dip the edge of a wooden spoon in, if it forms small bubbles it’s ready.
Fry in small batches, making sure to remove cauliflower once golden brown.
Place on a plate with paper towels or a dish towel to absorb the oil.
Let cool for 5 minutes.
While waiting, prepare the sauce by mixing all ingredients in a bowl.
Once the cauliflower is cooled, toss in the sauce.
Enjoy with your choice of dipping sauce!
Photo: Riverside Farm tent at the Portsmouth Farmers Market.