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AppetizersRecipes

Buffalo Cauliflower Wings

by Eitan Bernath May 24, 2020May 24, 2020
written by Eitan Bernath May 24, 2020May 24, 2020
Buffalo Cauliflower Wings

Believe it or not, as a little kid, I was a VERY picky eater! Vegetables had no place in my diet according to little Eitan. Luckily, I outgrew that distaste for vegetables a long time ago, and my favorite has always been cauliflower. It’s incredibly versatile, has so many ways it can be prepared and comes in handy as a great meat substitute in many cases. I love using them in tacos in place of meat or fish and LOVE using them in place of chicken for chicken wings.
These Buffalo Cauliflower Bites are a recipe where the vegetable really shines. It has the crunchiness and fattiness of a breaded chicken wing, the zing of flavor from the buffalo sauce, and the meaty texture of the perfectly cooked inside. It’s seriously one of my all-time favorite fried snacks, and I’m pretty sure after just one bite, it will be yours too!

Buffalo Cauliflower Bites

Eitan Bernath
May 24, 2020
by Eitan Bernath
Category Appetizers Recipes

Ingredients

For the Buffalo Cauliflower Bites:

  • Vegetable oil, for frying
  • 1 cup milk (any kind will work)
  • 1 cup all-purpose flour
  • 3/4 cup panko breadcrumbs
  • 3/4 cup plain breadcrumbs
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt, plus more to taste
  • 1 head cauliflower, cut into 1-inch florets
  • 1 cup buffalo sauce
  • 1 teaspoon honey

For the Garlic Aioli:

  • 1 tablespoon olive oil
  • 6 cloves garlic, peeled and roughly chopped
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • Kosher salt, to taste
  • Freshly ground pepper, to taste

Instructions

For the Buffalo Cauliflower Bites:

  1. Preheat the vegetable oil in a wide pot to 350 degrees Farenhight.
  2. Place the milk, flour, and breadcrumbs each into separate small bowls. Season the flour with the freshly ground black pepper and kosher salt.
  3. Dredge each cauliflower floret in the milk, then flour mixture, then back in the milk again and finally in breadcrumb mixture. Once coated, place each onto a baking sheet.
  4. Working in batches to avoid overcrowding the pot, add breaded florets to oil. Fry until florets are browned and crisp, about 6 minutes. Remove from the oil then drain in a single layer on paper towels.
  5. In a large bowl, mix the buffalo sauce and honey until combined. Add the fried cauliflower into the bowl and toss to coat each floret in the sauce. Once coated, spoon onto a serving dish and serve immediately with garlic aioli.

For the Garlic Aioli:

  1. In a small pan, fry the garlic in the olive oil until golden brown. Blend the garlic, mayonnaise, lemon juice, salt, and pepper in a small blender, until fully combined. Pour into a small bowl and set aside until serving.
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Eitan Bernath

Hey Guys! My name is Eitan Bernath and I am seriously obsessed with food. I am a eighteen-year-old food blogger, YouTuber, food photographer, recipe developer and all around foodie! I describe the food I cook as international – and often exotic – comfort food. So I am all about flavors, techniques, and spices from around the world. Check out my "About Eitan" page to learn more!

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About Eitan

About Eitan

Hey Guys! My name is Eitan Bernath and I am seriously obsessed with food. I am an eighteen-year-old food blogger, YouTuber, food photographer, recipe developer and all around foodie! I describe the food I cook as international – and often exotic – comfort food. So I am all about flavors, techniques, and spices from around the world. Click here to learn more!

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Believe it or not, you can take the liquid from a Believe it or not, you can take the liquid from a can of chickpeas and turn it into a delicious, rich, silky-smooth chocolate mousse. That is exactly what I am doing in my brand new video on YouTube.com/EITAN! (LINK IN BIO) It only takes two other simple ingredients that you probably already have in your pantry: chocolate and sugar.

The liquid from a can of chickpeas is called aquafaba, and it’s nothing more than the water the beans are boiled in before they’re canned. The chickpeas infuse that water with properties that are very similar to egg whites, and it’s a great substitution for eggs in desserts and baked goods especially. This mousse is so luscious and creamy, you would never believe that it started as a can of beans!
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