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Buffalo Cauliflower Nuggets
Buffalo Cauliflower Nuggets PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

You can turn cauliflower into pretty much anything,from sliders to tacos to rice. And we won't stop there. Introducing our new favorite way to prepare the cruciferous veggie: buffalo cauliflower nuggets. Make them on game day—or any day.

RELATED: Cauliflower "Tater" Tots

Makes 4 servings
Start to Finish: 1 hour 15 minutes

Ingredients

Cauliflower Nuggets

Oil, as needed for frying

2 eggs

1½ cups all-purpose flour

1 teaspoon garlic powder

1¼ teaspoons salt

¾ teaspoon freshly ground black pepper

Pinch of cayenne pepper

1 head cauliflower, cut into bite-size florets

Buffalo Sauce

6 tablespoons butter

1¼ cups buffalo-style hot sauce (such as Frank’s)

¼ cup chopped fresh parsley (optional)

Carrots and celery sticks, as needed for serving

Blue cheese dressing, as needed for serving

Directions

1. Pour 2 to 3 inches of oil into a large sauté pan. Heat the oil over medium-high heat until it shimmers on the surface and reads about 350°F on a thermometer. (Or you can test the oil with a piece of cauliflower: If it bubbles and stays at the surface after you drop it in the oil, then you’re good to go.)

2. Line a baking sheet with a few layers of paper towels. Whisk the eggs in a large, shallow bowl.

3. In another large, shallow bowl, whisk the flour with the garlic powder, salt, black pepper and cayenne.

4. Working with a few pieces at a time, dip the cauliflower florets into the egg until they are well coated. Then dip them into the flour mixture and toss well to coat. Repeat with the remaining cauliflower.

5. Working in batches, fry the cauliflower until the pieces are evenly golden brown, 6 to 9 minutes. Remove the cauliflower with a slotted spoon and drain on the prepared paper-towel-lined baking sheet.

6. In a small pot, melt the butter over medium heat. Whisk in the buffalo sauce until well combined.

7. Add the fried cauliflower to the sauce and gently toss to coat. Garnish with parsley, if desired.

8. Serve the cauliflower immediately, hot, with the carrots and celery on the side and the blue cheese dressing for dipping.

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