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Buffalo-Style Cauliflower

June 27, 2014

Preparation Time: approximately 15 minutes

Serving Size: ½ cup, Serves about 4

0 Slices on The Slice Plan


16 oz cauliflower florets, frozen and thawed*

1 cup all purpose flour

1 tsp kosher salt

1 tsp black pepper

1 tsp garlic powder

4 eggs, whipped

1 cup breadcrumbs, Italian-style

½ cup Buffalo-style hot sauce

¼ cup blue cheese crumbles

Olive or Canola Oil, for frying


Place in four separate bowls:

• Cauliflower• Flour, salt, pepper, garlic• Eggs• Breadcrumbs

Meanwhile, warm oil over medium heat until a temperature of 350 degrees is reached. Toss cauliflower in flour mixture, then egg, then breadcrumb, until all cauliflower is coated. It is recommended to not do this all at once to prevent caking and clumping. Use one hand to toss cauliflower into dry ingredients (breadcrumb, flour) and another into wet (eggs) to ensure that your hands stay clean throughout the process.

Add breaded cauliflower to hot oil, frying until golden brown. Remove and let drain on paper towel.

*You use frozen/thawed cauliflower in this recipe over fresh because the cauliflower is degraded after thawing and takes less time to cook. That way, when golden brown, you know the inside is already al dente.

Turn-out & Storage

Toss cooked breaded cauliflower in buffalo sauce and top with blue cheese crumbles. Serve with ranch or blue cheese dressing, if desired. Great as a shared appetizer or side along a grilled sandwich!

Breaded cauliflower will stay fresh for 1-2 days under refrigeration. Reheat in a toaster oven for best results.

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