Recipe Buffalo Cauliflower Hot Nuggets
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Crispy, spicy, herby cauliflower ‘wings’ dunked in a creamy sauce. This is a great dish to whip up for guests (if everyone’s on board with a bit of heat, that is) because they are a knock-out dish every time!
You will need
Serves 4
- 1 large head cauliflower, chopped into nugget-sized pieces, with stalks on
- 1/2 cup hot sauce
- 1 cup soy milk
- 2 tablespoons herbs and spices of your choice, we use a mixture of onion powder, paprika, oregano and mixed herbs (dill, parsley and chives)
- 1 1/2 cup corn flour
- Salt and pepper
- Canola oil, enough to fry the wings in a dutch oven or deep fryer
- 1/2 cup vegan aioli or mayo, to serve
- ~1 tablespoon chopped chives
Serving suggestions (optional):
- Carrot and celery sticks
- Spring onion, chopped, to sprinkle on top
Recipe: Renee Buckingham
Directions
-
Step 1
Remove the leaves from the cauliflower and cut the florets into wing-sized pieces. You can save the leaves and fry them separately too.
-
Step 2
In a large mixing bowl add your dry ingredients and combine, followed by your wet ingredients, and whisk everything together. You’re looking for the same consistency as a pancake mixture, so if it’s too runny, add more corn flour.
-
Step 3
Place the cauliflower in the bowl with the mixture and allow it to sit for 15–30 minutes, ensuring the florets are fully coated and submerged.
-
Step 4
Heat canola oil in dutch oven on the stove top to 180°C. Once the oil is hot, carefully add the cauliflower florets into the oil one by one. You may need to do this in a few batches (you don’t want to overcrowd it).
-
Step 5
Cook the florets for 6 minutes or until golden brown. Remove and strain the oil using a sifter or on a paper towel. Repeat with the remaining florets, ensuring your oil returns to temperature again after each batch.
-
Step 6
Once all the cauliflower has been fried, add the hot sauce into a large mixing bowl with the cauliflower and toss everything together. You can add more or less hot sauce depending on your taste.
-
Step 7
Mix the chopped chives through your aioli or mayo, then plate up your cauli with the sauce on the side, and optional carrot & celery sticks for a touch of freshness!
Recipe: Renee Buckingham
More budget meals
Directions
5 mins to prep
15 mins to marinate
15 mins to cook
-
Step 1
Remove the leaves from the cauliflower and cut the florets into wing-sized pieces. You can save the leaves and fry them separately too.
-
Step 2
In a large mixing bowl add your dry ingredients and combine, followed by your wet ingredients, and whisk everything together. You’re looking for the same consistency as a pancake mixture, so if it’s too runny, add more corn flour.
-
Step 3
Place the cauliflower in the bowl with the mixture and allow it to sit for 15–30 minutes, ensuring the florets are fully coated and submerged.
-
Step 4
Heat canola oil in dutch oven on the stove top to 180°C. Once the oil is hot, carefully add the cauliflower florets into the oil one by one. You may need to do this in a few batches (you don’t want to overcrowd it).
-
Step 5
Cook the florets for 6 minutes or until golden brown. Remove and strain the oil using a sifter or on a paper towel. Repeat with the remaining florets, ensuring your oil returns to temperature again after each batch.
-
Step 6
Once all the cauliflower has been fried, add the hot sauce into a large mixing bowl with the cauliflower and toss everything together. You can add more or less hot sauce depending on your taste.
-
Step 7
Mix the chopped chives through your aioli or mayo, then plate up your cauli with the sauce on the side, and optional carrot & celery sticks for a touch of freshness!
You will need
Serves 4
- 1 large head cauliflower, chopped into nugget-sized pieces, with stalks on
- 1/2 cup hot sauce
- 1 cup soy milk
- 2 tablespoons herbs and spices of your choice, we use a mixture of onion powder, paprika, oregano and mixed herbs (dill, parsley and chives)
- 1 1/2 cup corn flour
- Salt and pepper
- Canola oil, enough to fry the wings in a dutch oven or deep fryer
- 1/2 cup vegan aioli or mayo, to serve
- ~1 tablespoon chopped chives
Serving suggestions (optional):
- Carrot and celery sticks
- Spring onion, chopped, to sprinkle on top