Buffalo Cauliflower with Ranch Dip
Category
Appetizer
Servings
6 - 8 servings
Prep Time
25 minutes
Cook Time
20 minutes
Author:
Chef Tom Fraker

Ingredients
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1 1/3 cup Melissa’s Costa Azul Hot Sauce
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1 cup Unsalted Butter
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2 1/2 tablespoons White Wine Vinegar
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1/2 teaspoon Worcestershire
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1/2 teaspoon Cayenne pepper
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1/4 teaspoon Garlic Powder
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1/4 teaspoon Kosher Salt
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1 cup Real Mayonnaise
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1/2 cup Sour Cream
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2 tablespoons White Wine Vinegar
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2 cloves Melissa’s Peeled Garlic - mashed into a paste
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1/8 teaspoon Kosher Salt
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1/8 teaspoon Freshly Ground Pepper
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2 tablespoons Fresh Dill - chopped small
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2 tablespoons Fresh Chives - chopped small
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1 Melissa’s Seedless Lemon - juiced
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1 tablespoon Onion Powder
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1 teaspoon Worcestershire Sauce
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1/4 teaspoon Smoked Paprika
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1/4 cup Buttermilk
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1 head Cauliflower
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1 cup All-Purpose Flour
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1/2 cup Corn Meal
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2 teaspoons Garlic Powder
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1 teaspoon Smoked Paprika
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1/2 teaspoon Kosher Salt
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1/4 teaspoon Freshly Ground Pepper
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1 cup Beer
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1/2 cup Soda Water
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Oil for frying
For the sauce:
For the ranch dip:
For the cauliflower:
Directions
For the sauce:
Place all of the sauce ingredients into a saucepan. Mix well and bring to a boil, stirring often. Simmer 5 minutes. Remove from the heat and set aside.
For the ranch dip:
Place all of the ranch ingredients into a bowl and mix well. Chill in the refrigerator.
For the cauliflower:
Preheat the oven to 425ºF.
Break the cauliflower into bite size florets. Place the florets, in a single layer, on baking sheets. Place them in the preheated oven and roast for 10 minutes. Remove from the oven and let cool for a bit.
In a bowl, thoroughly mix the flour and the remaining ingredients, except the oil for frying. Add the cauliflower florets and gently mix to coat.
Heat the oil in a fryer of high sided pot to 400ºF.
Fry the battered florets, in batches, in the hot oil for 4 minutes. Drain on paper towels. Repeat for remaining batches.
Toss the florets with the sauce and serve with the ranch dip.