• 64 oz canola Oil
• 1 head cauliflower
• 2 cups buttermilk
• 2 cups cornmeal, medium ground
• 3 cups all-purpose flour, divided
• 2 teaspoons kosher salt (+ more as needed)
• 12 celery sticks
• 12 carrot sticks
Preheat oil in deep fryer to 350 ̊F.
Remove green leaves from cauliflower. Cut florets from core, leaving a large piece of the stem on each floret. Pour buttermilk into a medium bowl. Whisk together cornmeal and 2 cups of flour into separate bowl. Place remaining 1 cup of flour in a third medium bowl.
Dredge cauliflower “wings” in flour and shake off. Dunk “wings” in buttermilk and finally, into cornmeal/flour mix until fully coated.
With fryer basket fully submerged, carefully place each “wing” in fryer by holding with tongs in oil by the edge of the stalk for a moment before dropping in completely.
Fry 4–6 minutes until golden brown and tender. Transfer to a paper towel lined baking tray.
Chunky Blue Cheese Dressing
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 3/4 cup sour cream
• 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon lemon juice
• 8 oz blue cheese crumbles
• Salt and ground black pepper, to taste
• 1/2 tablespoon italian parsley chopped
Combine in medium bowl: mayonnaise, buttermilk, sour cream, garlic and onion powders, and lemon juice until blended. Fold in blue cheese crumbles. Season with salt and pepper, to taste. Garnish with parsley.
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