Buffalo Cauliflower with Blue Cheese Dressing

Serves 4

Time 30 minutes

Ingredients

1 large head cauliflower, cut into large florets

Canola or vegetable oil, for frying 

For the Cauliflower Batter

½ cup plain flour

1 tbsp garlic powder

1 tbsp smoked paprika

1 tsp celery seed

1 tsp salt

½ tsp black pepper

1 cup water

For the Buffalo Sauce

½ cup hot sauce

¼ cup unsalted butter 

For the Blue Cheese Dressing

½ cup blue cheese, crumbled

½ cup sour cream

¼ cup whole egg mayo

2 garlic cloves, finely grated

Juice of half a lemon

Good pinch of salt and pepper

Dash of milk (if needed to make sauce thinner)
2 tbsp chopped chives + extra to garnish

Method

For the blue cheese dressing, add all dressing ingredients (except the chives) into a jug and buzz with a stick blender until smooth. Transfer to a bowl and mix in chopped chives.

In a medium saucepan, add oil for deep frying and heat over medium-high heat until ready for frying.

While the oil is heating, in a large bowl, mix the batter ingredients together. Add the cauliflower florets and mix to coat well. Test if the oil is hot enough by dipping a piece of cauliflower into the oil. If it bubbles and sizzles straight away it’s ready to go.

Add cauliflower to the oil in batches, letting any excess batter drip back into the bowl, and fry for 8-10 minutes or until the cauliflower is cooked and crispy. Remove with a slotted spoon to a plate lined with paper towel to drain.

In a separate small saucepan, heat the hot sauce and butter together until the butter is melted. Add the buffalo sauce to the fried cauliflower and toss to coat. Garnish cauliflower with extra chopped chives and serve with blue cheese dressing.