BUFFALO MASALA FRIED CAULIFLOWER

    Buffalo Masala Fried Cauliflower

    Ingredients

    Buffalo Wing Sauce

    • ½ cup Texas Pete® Buffalo Wing Sauce
    • ¼ lb. butter
    • ¾ tsp. garam masala
    • 1 tsp. minced cilantro

    Blue Cheese Dip

    • ¼ cup buttermilk
    • 1 cup sour cream
    • 1 ¼ Tbsp. lemon juice
    • ½ cup Sargento crumbled blue cheese
    • ¾ tsp. kosher salt
    • ¼ tsp. black pepper
    • 1 tsp. chive rondels

    Tempura Batter

    • 1 cup rice flour
    • 2 tsp. cornstarch
    • 2 tsp. Texas Pete® Dust – Dry Spice Seasoning
    • 1 tsp. kosher salt
    • 1 ¼ cup club soda

    Ghee-Infused Mashed Potatoes

    • 1 cup mashed potatoes
    • 2 tsp. ghee
    • ¼ tsp. ground black pepper

    Directions

    Buffalo Wing Sauce

    1. Combine ingredients in a sauce pot over medium heat and whisk until butter is melted and fully incorporated.

    Blue Cheese Dip

    1. Combine all ingredients in a mixing bowl and whisk until thoroughly mixed.

    Tempura Batter

    1. Combine dry ingredients in a mixing bowl and whisk together.
    2. Whisk in the club soda until smooth and let batter rest for one hour.

    Ghee-Infused Mashed Potatoes

    1. Combine mashed potatoes and ghee in a saucepan over low heat and fold until well-combined. Season with salt and black pepper.

     

    Assembly for 10 buffalo masala cauliflower florets

    10 cauliflower florets

    1 cup ghee-infused mashed potatoes

    3 Tbsp. + ½ tsp. buffalo sauce

    3 Tbsp. + ½ tsp. blue cheese dip

    1 Tbsp. chive rondels

     

    Heat ghee-infused mashed potatoes and hold hot.

    Heat buffalo sauce and hold hot.

    Fry cauliflower and hold hot (fry close to service or fry batches throughout service if possible).

    Toss fried cauliflower with buffalo sauce in a large mixing bowl, as needed.

    Spoon 1 ½ tablespoons of ghee-infused mashed potatoes onto serving plate.

    Place cauliflower on potatoes, top with a teaspoon of blue cheese dip and garnish with chives.

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