Recipe
Buffalo Cauliflower Hot Nuggets Recipe
This recipe is rated 5.0 out of 5.
Mostly whole foods
Gluten-free option
Refined sugar free
Nut-free option
Budget friendly
Freshly Picked
Comfort food
Entertaining
Snacks
Crispy on the outside, tender on the inside, plus a flavour explosion of spicy, tangy, herby deliciousness. These Buffalo hot nuggets are the perfect party dish to whip up for guests — if everyone’s on board with a bit of heat, that is!
You will need
Serves 4
- 1 large head cauliflower
- 1 1/2 cup cornflour (corn starch, for those in the US)
- 2 tablespoons herbs and spices of your choice*
- Salt and pepper, to taste
- 1 cup soy milk
- Canola oil, enough to submerge the wings in a Dutch oven or deep fryer
- 1/2 cup Buffalo-style hot sauce
- 1/2 cup vegan aioli or mayo, to serve
- 1 tablespoon chopped chives, for garnish
Serving suggestions (optional):
- Carrot and celery sticks
- Spring onion, chopped, to sprinkle on top
Recipe: Renee Buckingham
Directions
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Step 1
Remove the leaves from the cauliflower and cut the florets into wing-sized pieces, leaving stalks on. (You can save the leaves and fry them too for an additional fun snack!)
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Step 2
To a large mixing bowl, add the cornflour, herbs and spices, and a generous pinch each of salt and pepper. Mix to combine, then whisk in the soy milk until there are no dry clumps. You’re looking for the same consistency as a pancake mixture, so if it’s too runny, add a little more cornflour.
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Step 3
Place all the cauliflower florets in the bowl and use your hands to mix and combine them thoroughly, ensuring every floret is fully coated in batter.
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Step 4
Heat canola oil in a Dutch oven on the stove top to 180°C. Carefully add a few cauliflower florets into the oil, one by one. You will probably need to do this in a few batches (you don’t want to overcrowd the pot, as this can drop the temperature of the oil).
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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 between each batch.
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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 use more or less hot sauce depending on your taste.
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Step 7
Mix the chopped chives through your aioli or mayo, then plate up your cauliflower with the sauce on the side, and optional carrot and celery sticks for a touch of freshness!
Hot tip!
*Follow your nose here, but Renee uses a mixture of onion powder, paprika, and mixed herbs, like oregano, dill, parsley, and chives. She also likes using fresh herbs too when available — just chop up your dill or chives finely and add them at a higher quantity since they are less potent than dried herbs (roughly a tablespoon for each chopped herb is good!).
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Recipe: Renee Buckingham
