I love buffalo wings, but I do not love how bad they are for you. What I really crave is the buffalo sauce, so I figured I would try to kill two birds with one stone: get my buffalo fix and up my veggie servings (which, by the way, are a recommended nine servings a day). I adapted this recipe from the one for Bang Bang Shrimp from That’s So Michelle. My friend Nicole made that recipe and raved about it, so I thought it would be a good place to start.
I’m not a huge fan of pan frying, but these were totally worth the mess! My husband and I LOVED them. I will absolutely be making this dish again!
1 head cauliflower, with florets cut off and separated
1 cup Panko bread crumbs
3 tbsp cornstarch
3 eggs, lightly beaten
2 tsp garlic powder
Salt & Pepper
¼ cup canola oil
Frank’s Red Hot Original Pepper Sauce or other buffalo sauce
Bleu Cheese or Ranch dressing (optional)
Place Panko crumbs in a shallow dish and mix in salt, pepper, and garlic powder. Put your eggs and your cornstarch into two separate bowls.
One at a time, dip your cauliflower into the cornstarch, turning to coat, and shake off any excess. Next, dip it in the egg and then coat with the bread crumbs. As you finish each one, set it aside on a plate.
After you have coated all of your cauliflower, heat your canola oil in a large sauté pan over medium-high heat. When the oil is hot (you can check it by flicking a drop of water in and seeing if it sizzles), add your cauliflower florets. Be sure to turn them frequently until all sides are browned. Remove them from the pan and place on a paper towel-lined plate to remove any excess oil.
Let the cauliflower cool for just a few minutes. Working in small batches, put your cauliflower in a bowl and drizzle with sauce; toss gently to coat.
Serve immediately with celery and bleu cheese or ranch dressing.