- Prep time
- 15 minutes PT15M
- Cook time
- 5–10 minutes PT10M
- 12–15 pieces
Is there anything cauliflower can't do these days? These cauliflower "wings" make a delicious alternative to chicken—serve them hot out of the fryer to fully enjoy their crispy exterior.
- 2 tablespoons red miso
- 1 cup water, divided
- 1 head cauliflower
- ½ cup cornstarch
- ½ cup plus 1 tablespoon rice flour
- ¾ cup buffalo sauce
- 3 tablespoons butter
- Oil, for frying
Mix together the miso and ½ cup water. Cut the cauliflower into approximately 2-inch pieces. Toss cauliflower with miso mixture.
Separately, mix together cornstarch and rice flour. Add about ½ cup water to make the mixture the consistency of pancake batter.
Fill a deep-sided sauce pot with oil to a depth of about 2 inches and heat to 350°F.
Heat buffalo sauce in a sauce pot to simmering. Whisk in butter until evenly incorporated and remove from heat.
Individually dip each piece of cauliflower in the cornstarch batter, then carefully lower into the hot oil. Fry 4–5 pieces at a time for 45–60 seconds, until golden brown and crispy. Remove from oil and drain on a paper towel, then toss with the buffalo sauce to coat. Serve immediately.