Buffalo-Style Fried Cauliflower

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CHEF NEIL DOHERTY
SYSCO CORPORATE
4 SERVINGS

 

Ingredients:

1 bag Sysco Gold N Crispy Batter Mix
5–7 oz. cauliflower florets, roughly chopped
2½ oz. Buffalo Hot Sauce
1 oz. celery stalks, shaved
½ oz. carrot, cut into matchstick shred
½ oz. chives, finely chopped
1 oz. Arrezzio Gorgonzola Cheese, crumbled

 

Directions:

Mix the batter according to the recipe on package; set aside. Cut celery stalks in half lengthwise; shave thinly with a vegetable peeler. Place celery in ice water to help it curl. Heat deep fryer to 350 degrees. Fry the cauliflower for 3 to 4 minutes; remove and toss with 2 ounces of the buffalo sauce, reserving the rest. Toss celery and carrot with ¼ ounce of the sauce and set aside. Sprinkle with chives and Gorgonzola cheese and drizzle the remainder of the sauce around the plate.