Ingredients
Buffalo Sauce
¼ cup coconut oil
½ cup hot sauce
1 tablespoon packed organic dark brown sugar
2 teaspoons cider vinegar
Cauliflower
1 - 2 quarts peanut or vegetable oil
¾ cup cornstarch
¼ cup cornmeal
Salt and pepper
⅔ cup canned coconut milk
1 tablespoon hot sauce
1 pound cauliflower florets, cut into 1½-inch pieces
1 Vegan Ranch Dressing
Directions
1
FOR THE BUFFALO SAUCE: Melt coconut oil in small saucepan over low heat. Whisk in hot sauce, brown sugar, and vinegar until combined. Remove from heat and cover to keep warm; set aside.
2
FOR THE CAULIFLOWER: Line platter with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 400 degrees. While oil heats, combine cornstarch, cornmeal, ½ teaspoon salt, and ¼ teaspoon pepper in small bowl. Whisk coconut milk and hot sauce together in large bowl. Add cauliflower; toss to coat well. Sprinkle cornstarch mixture over cauliflower; fold with rubber spatula until thoroughly coated.
3
Fry half of cauliflower, adding 1 or 2 pieces to oil at a time, until golden and crisp, gently stirring as needed to prevent pieces from sticking together, about 3 minutes. Using slotted spoon, transfer fried cauliflower to prepared platter.
4
Return oil to 400 degrees and repeat with remaining cauliflower. Transfer ½ cup sauce to clean large bowl, add fried cauliflower and gently toss to coat. Serve immediately with dressing and remaining sauce.