Cauliflower
Ingredients
3 cups Wondra Flour (Available at most stores)
1 cup White Cauliflower – medium sized florets soaked in buttermilk for at least 2hrs
2 tsp Scallions – thinly sliced
1 tsp Rouge Creamery Smokey Bleu or whatever is your favorite blue cheese
¼ cup Cutino Buffalo Sauce (Recipe See Below)
¼ cup Pickled Celery (Recipe See Below)
2 qts Canola Oil for frying
Salt & Pepper to taste
Candy Thermometer
Instructions
Using a large stock pot add 2 qts of canola oil, place over burner and turn on to medium high heat. While oil is heating up strain soaking cauliflower, shaking off any excess buttermilk. Once oil has reached 350 degrees, gently toss cauliflower into mixing bowl filled with wondra flour and toss to coat, gently add dusted cauliflower into oil and let cook for 3-4 mins.
Cutino Buffalo Sauce
Ingredients
Instructions
Pickled Celery
Ingredients
2 Celery Stalks cut on the bias 1/4in thick
2 cups Water
1 cup Rice Wine Vinegar (unseasoned)
½ cup Sugar
2 Tbls Pickling Spice
1 tsp Salt
Instructions
Combine all ingredients except cut celery in a medium sized sauce pot then bring to a boil. Lower heat to a simmer then reduce liquid by half then strain through fine mesh sieve. Chill until cool to the touch. Pour liquid over cut celery then refrigerate ideally for 24hrs but 4 hours minimum to get the full pickle on the celery.
Final Assembly
Remove cauliflower from hot oil and drain off any excess oil then working with a clean bowl combine blue cheese, pickled celery, scallions, Cutino’s buffalo sauce and the cauliflower. Season with salt and pepper taste adjust seasoning as you like, For a hotter cauliflower simply add more buffalo sauce. Plate how you like.
-Chef Stephen Jones
The Larder + The Delta – Phoenix, AZ