• 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.
Copyright 2022 Sunbeam Television Corp. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.