Deep-Fried Buffalo Cauliflower

 Deep-Fried Buffalo Cauliflower (3 lb Batch)

Yield: 4–6 servings

Prep time: 20 minutes | Cook time: 15–18 minutes

Ingredients

Cauliflower & Coating:

 1 large head cauliflower (approx. 3 lbs), cut into bite-sized florets

 3/4 cup all-purpose flour

 3/4 cup cornstarch (plus 3 tbsp extra for dusting)

 3/4 tsp baking powder

 1 1/2 tsp garlic powder

 3/4 tsp smoked paprika

 3/4 tsp kosher salt

 1 1/8 cups (9 fl oz) ice-cold Meijer Club Soda

 High-smoke-point oil for frying (peanut, canola, or vegetable oil)

Classic Buffalo Glaze:

 3/4 cup Frank’s RedHot Original cayenne pepper sauce

 4 1/2 tbsp unsalted butter, melted

 1 1/2 tbsp honey (optional, to balance acidity)

Instructions

1. Heat Oil & Dry Cauliflower:

Fill your deep fryer or heavy pot with at least 2–3 inches of oil and heat to 375°F. Pat the cauliflower florets thoroughly dry with paper towels. Toss the dry florets in a large bowl with 3 tbsp plain cornstarch to give them a light coating.

2. Mix Ice-Cold Batter:

In a medium bowl, whisk together 3/4 cup flour, 3/4 cup cornstarch, baking powder, garlic powder, smoked paprika, and salt. Right before frying, pour in 1 1/8 cups of ice-cold Meijer Club Soda. Whisk gently just until combined—do not overmix.

3. Par-Fry or Full Fry in Batches:

Working in small batches, dip the dusted florets into the batter, let excess drip off for a second, and carefully drop into 375°F oil.

 If serving tonight: Fry for 3 to 4 minutes per batch until golden-brown and crisp.

 If freezing for next week: Par-fry for 2.5 to 3 minutes per batch (pale golden, batter fully set).

1. Drain on Wire Rack:

Transfer cooked florets to a wire cooling rack set over a baking sheet. Do not drain on paper towels, as trapped steam will make the bottom soggy.

2. Finish or Freeze:

 To serve now: Whisk Frank's RedHot, melted butter, and honey in a large bowl. Toss warm fried cauliflower to coat and serve immediately.

 To freeze: Let par-fried florets cool completely on the rack. Flash-freeze in a single layer on a parchment-lined baking sheet for 1–2 hours, then transfer to a freezer bag.

Reheating From Frozen:

Do not thaw. Fry straight from frozen in 375°F oil for 2 to 3 minutes (or air fry at 400°F for 8–10 minutes) until piping hot and shatter-crisp, then toss in fresh warm buffalo glaze.