Vegan Buffalo Cauliflower Bites

• portions: 6 servings
• temps total: 40 minutes

Ingrédients

1/4 cup coconut oil

1/2 cup hot sauce

1 tablespoon dark brown sugar

2 teaspoons cider vinegar

1 - 2 quarts peanut or vegetable oil

3/4 cup cornstarch

1/4 cup cornmeal

Salt and pepper

2/3 cup coconut milk

1 tablespoon hot sauce

1 pound cauliflower floret, cut into 1½-inch pieces

1 ranch dressing

Instructions

Note: We used Frank's Red Hot Original Cayenne Pepper Sauce but other hot sauces can be used. Use a Dutch oven that holds 6 quarts or more for this recipe.

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.

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.

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.

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.

Nutrition

• Calories: 2298
• Lipides Totaux: 245 g
• Lipides Saturés: 28 g
• Lipides Insaturés: 163 g
• Acides Gras Trans: 2 g
• Cholestérol: 1 miligrams
• Sodium: 952 miligrams
• Glucides Totaux: 26 g
• Sucres Totaux: 4 g
• Protéines: 4 g