Crispy Buffalo Cauliflower with Creamy Garlic Dip

Buffalo cauliflower has amassed a ravenous following for good reason. The vegetable is the proverbial blank canvas ready to take on big, bold flavors like tangy, punchy Buffalo sauce. While raw cauliflower is somewhat rubbery, cooked cauliflower becomes rich and tender, with a satisfying heft. Crisp-fried florets offer the crunch of classic wings–and hold up to a dunk in creamy garlic dip. Serve ‘em hot for the perfect game day snack, appetizer, or low key dinner.

Crispy Buffalo Cauliflower with Creamy Garlic Dip

Servings

4-6

Prep Time

10 minutes

Cook Time

14-16 minutes

We love to fry the florets in a cast iron skillet, but you can also prepare them in your Air Fryer. Buffalo sauce summons the classic flavor profile, but feel free to swap in your favorite hot sauce, sriracha, or gochujang paste. If you love heat, add a pinch of cayenne to the dry mix.

Image of Crispy Buffalo Cauliflower with Creamy Garlic Dip

Ingredients

1 box Chicka Licka Bam Bam Crispy Coating
1 ½ cups buttermilk
1 egg
2 tablespoons Buffalo (or hot) sauce
1 large head cauliflower, cored and cut into florets
Vegetable oil, for frying

For the Creamy Garlic Dip

½ cup mayonnaise
½ cup sour cream or full-fat Greek yogurt
1 tablespoon Holy Garlic
1 scallion, thinly sliced
Hot sauce (such as Cholula) to taste

View Cart (0) Checkout

Directions

Pour the coating mix in a wide, shallow bowl. Whisk together the buttermilk, egg, and Buffalo Sauce in a separate shallow bowl.
Place several cauliflower florets in the buttermilk mixture (leave enough room to easily coat all of them in the liquid). Using your hand, lift the florets up and out of the liquid, allowing excess to drain, and then place them in the dry coating. Shake the bowl to flip and coat the cauliflower. Use your dry hand to place them back in the wet mixture, and then give them a second roll in the dry mixture to coat. Set the coated florets on a baking sheet and repeat with remaining cauliflower.

Skillet Fry

Heat 2 ½ inches of oil in a deep cast iron skillet over medium-high heat. When the oil is at 350°F, fry the cauliflower, in batches to prevent overcrowding, until they’re golden and crisp. Transfer to a cooling rack placed over a rimmed baking sheet, place sheet in warm oven, and then repeat with remaining cauliflower.

Air Fry

Air Fry the cauliflower at 400°F; coat the cooking surface and florets with spray oil before Air Frying in a single layer for 8 minutes. Carefully flip the pieces and spritz again with oil before Air Frying for another 6-8 minutes. Transfer to a cooling rack placed over a rimmed baking sheet, place sheet in warm oven, and then repeat with remaining cauliflower.

Tags : Chica Licka Crispy Coating, Game Day, Holy Garlic

categories : Recipes

12 Sep

Potato Slayer

Slayer Sheet Pan Chicken & Potatoes

Calling all Slayer fans: This chicken-and-potato sheet pan winner tastes like sour cream and onion potato chips. A splash of dill pickle ju...

12 Sep

Chica Licka Bam Bam Game Day

Bruce’s Buffalo Wings

This recipe comes from Bruce Butler, our resident Bill’s fan and graphic designer at Fire & Smoke Society. Bruce spent “six very format...

10 Sep

Potato Slayer

Crispy Cheesy Potato Gratin

Look no further for the perfect steak night dish. Inspired by a brilliant mashup of potatoes au gratin and hasselback potatoes, this recipe...

04 Sep

Chica Licka Bam Bam Game Day

Candied Bacon Chica Licka Bites

We didn’t invent bacon-wrapped chicken bites, but Chica Licka Bam Bam, our best-selling Cajun rub, takes them to the next level. These litt...

03 Sep

Game Day Thundering Longhorn

Fritos Pie with Texas-Style Chili

This classic Game Day favorite is even more enticing when it’s prepared with a rich, robust Texas-style chili (made with cubes of chuck roa...

Searching For Something Tasty?

Shopping Cart

Spices & Rubs

Crispy Coatings

BBQ Sauces

Recipe Mixes

Bundles

MERCH!

Crispy Buffalo Cauliflower with Creamy Garlic Dip

Crispy Buffalo Cauliflower with Creamy Garlic Dip

Servings

Prep Time

Cook Time