Pickled Celery:

1. 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.

2. 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.

3. 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.

4. 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.

5. Remove cauliflower from hot oil and drain off any excess oil then

6. Working with a clean bowl, combine blue cheese, pickled celery, scallions, Cutino’s buffalo sauce and the cauliflower.

7. Season with salt and pepper taste adjust seasoning as you like, For a hotter cauliflower simply add more buffalo sauce. Plate how you like.

8. Enjoy!