Inspiration for the recipes at Sue’s Seasonal Palate comes from many sources. Sometimes it’s a magazine article I’ve read, an intriguing recipe from the internet or a dish I’ve recently tried in a restaurant. The latter was the case for this recipe.
Last weekend we got together with some long time friends at a popular brewpub called The Vault. It’s located in a former bank built in 1889 in the historic borough of Yardley Pennsylvania. The owners of the Vault bring their own brand of sophistication to the brewpub concept and have turned it into an experience that is unique. No deafening pop or rock music or a bank of televisions tuned to the latest sports programs, they have chosen to feature live and recorded jazz that enhances the relaxed atmosphere and is more conducive to conversation. The beer is brewed on premises and the offerings from the kitchen are made in-house or sourced locally. Both the kitchen and the brewery are open to view. Though I am more of a wine drinker I really enjoyed the Sweet Potato Ale. The menu includes a nice selection of starters along with sandwiches, interesting salads and pizzas from their wood fired oven. The menu is definitely a cut above the average pub fare and one of their appetizers made me want to recreate it at home.
Our server suggested we start off with an appetizer of buffalo cauliflower to share for the table while we were pondering our other food choices. For a brief history of the buffalo wing we only need to go back to 1964 where they originated in, no surprise here, Buffalo, New York. The story has several versions but the most popular and my favorite, is that one evening, Teressa Bellissimo, co-owner of the Anchor Bar was challenged to whip up a late night snack for her son and his friends. “Mother Teressa” found some large chicken wings that had been deemed too meaty for the stockpot. Bellissimo chopped the wings into two sections, deep-fried them and tossed them with some hot sauce. She served them with celery that was part of the Anchor Bar’s antipasto and some of the house blue cheese dressing. The wings were reported to be an immediate local success and the first official Chicken Wing Day was celebrated on July 29, 1977. Over fifty years later they are a national favorite consumed everywhere from bars, to sporting venues to “competitive eating events” like the Philadelphia Wing Bowl and Buffalo’s annual National Buffalo Wing Festival.
It wasn’t enough for cauliflower to be a substitute for mashed potatoes, couscous and even pizza crust, the versatile vegetable takes the place of chicken wings in this recipe. The Vault’s buffalo cauliflower is described on the menu as buttermilk cauliflower, house buffalo sauce, chive sour cream and the real surprise, sweet pickled celery. The calorie count for six pieces of deep-fried chicken wings at one website I looked at was 616. Though I have nothing against traditional buffalo wings I also thought this recipe was worth the somewhat healthier do-over.
Start with a large head of cauliflower and break into chicken wing size florets. I was aiming for 1½ in by 2½ inches in length, you should have 5 to 6 cups of “wings” and probably more. Some recipes I found called for the cauliflower to be roasted with olive oil, salt and pepper. I wanted the florets to have a bit more substance so I coated the cauliflower with a simple batter of flour, milk and spices. Substitutions can be made here, almond milk for vegans, rice flour for a gluten-free diet. If you use rice flour as I did, you may need to thin the batter out a bit more.
I tried at first to dip the pieces by using the handle at the bottom of my cauliflower “wing”. This turned out to be a very messy approach., It is easier to use tongs to dip the individual pieces in the batter. Dip each piece thoroughly, lift out and allow the excess batter to drip back into the bowl. To minimize clean up, line the baking sheet with foil or parchment. Since several of the blogs I read mentioned excess batter clumping up and sticking to the baking sheet, I chose to place the florets on a wire rack thoroughly sprayed with Pam over the baking sheet. Preheat oven to 425°F, (convection heat) and bake for about twenty minutes or until golden. I flipped the pieces halfway through the baking process.
While the cauliflower is baking, melt the butter in a small saucepan over medium heat. Add the hot sauce and stir to combine. In a medium bowl, combine the cooked cauliflower and sauce, toss gently to combine. Place the cauliflower back on the baking sheet and bake for another 10 minutes, until the cauliflower begins to crisp. Serve immediately with plain or sweet pickled celery and blue cheese dressing or sauce.
Buffalo Cauliflower Bites
Serves four or two very hungry people
- 1 c flour, can be all-purpose, whole wheat, brown rice etc.
- 1 c milk, almond milk or water
- 1 t garlic powder
- 1 t cumin
- 1 t smoked paprika
- 1 tsp. salt
- ½ t ground paprika
- 1 head cauliflower,cut into florets
- ½ c hot sauce (I used Franks Original)
- 3 T butter
- Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil. Spray a large wire rack with cooking spray to place over the baking sheet.
- Combine flour, water, spices, salt and pepper in a large bowl and stir until smooth. Using tongs, dip cauliflower pieces in the batter. Coat well, lift out and allow the excess to drip back into the bowl.
- Arrange cauliflower in a single layer on the wire rack that is on top of the baking sheet. Bake 20 minutes or until golden.
- In a small saucepan, melt the butter, add the hot sauce and stir to combine. Pour evenly over cauliflower. Toss gently until cauliflower is evenly coated.
- Bake 10 minutes or until cauliflower begins to crisp, rearranging florets occasionally if needed. Serve with celery and blue cheese dressing.