Sabrina was looking for a veggie recipe and saw a baked recipe for these lovely nuggets of joy. My only problem was that I thought they would sogg-out upon baking. Frying was key to creating the perfect texture on these morsels of vegetarian joy, and I was, so... RIGHT!! These tender, yet crispy chunks came out GREAT. Serve with a blue cheesy dip.
Make the Beer Batter:
- 1 cup AP Flour
- 1 cup beer (I used a light beer, but use whatever you have. Club soda will also work.)
- 2 tsp garlic powder
- 2-3 dashes Tabasco
- 1/2 tsp kosher salt
In a medium bowl, mix together the flour, salt and garlic powder. Add in the beer and hot sauce, whisking to combine. It's ok if there are some lumps left.
Prep the Cauliflower:
- 1 head of Cauliflower, cored and separated into 1" chunks
- 3 QT's canola oil
Add oil to large pot, and heat to 375º
When ready to fry, add a large handful of cauliflower chunks to the batter, and mix well. Slowly add chunks to pot, making sure to remove excess batter. Fry 2-3 minutes per side until GBD. Reserve on paper lined plate until ready to toss with sauce, or keep warm in 250º oven.
- 1/2 cup Frank's Buffalo Sauce
- 1/4 cup (3-4 Tbls) metled butter
Mix together, and toss with fried cauliflower.