Hands down, this is the best result of a vegetable-substituting-meat scenario in the history of ever and ever.
I am not very open-minded when it comes to vegetarian recipes (or really with anything that’s different from my usge). “I will order something new this time”, she says.
It never happens.
As much as I make self promises to think outside the box, I just stick to what I know… until today.
I am a carnivore through and through and it feels like I am missing the hearty protein in my meals if there isn’t meat. My fiance is the same way. Maybe it’s in my head, but there is normally an incomplete sensation that happens when only eating veggies…. Well, this is NOT THE CASE with these bites.
If no one told me what I was eating, I would believe I ate boneless chicken wings and would have never known any different… Much like the time I ate fried alligator at a New Orleans work function and thought it was really salty chicken tenders. (insert gagging noise) I literally felt the alligator coming back to life and swimming around in my stomach… Have there been any recorded events of this happening? But can you prove this didn’t happen??
Maybe you are a vegetarian and need no convincing that these will be amazing. Good for your stupid skinny life. But if you are like me, and truly believe that you will need to make these a side dish for your meat entree, please let me know in the comments below if you are as blown away as I am at the satisfying glory that are these chicken cauliflower bites.
1 head cauliflower, broken down into floret chunks
2 eggs (or flax egg)
1 1/2 cup all-purpose flour
2 teaspoons red cayenne pepper
1 teaspoon sea salt
1 teaspoon cracked pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
vegetable oil for frying (at least 3 inches of oil in a frying pan/pot)
Buffalo Hot Sauce
1/4 cup salted butter, melted
1 tablespoon red cayenne pepper
1/4 cup Frank's Red Hot
1 tablespoon Sriracha
1 tablespoon honey
1/2 teaspoon cracked pepper
Heat the oil in deep-fryer or deep-fry safe pot/pan to medium (about 325 degrees). Line a cooling rack with a few layers of paper towels and set nearby the fryer.
In a medium bowl, scramble the eggs with 2 teaspoons of water. In a second bowl or large Ziplock bag, combine all of the dry ingredients for the cauliflower bites.
Take the pieces of cauliflower, toss them in the flour mixture to coat them. Dip the pieces in the egg wash, toss it around to coat thoroughly and return to flour dredge. Coat well.
Working in batches, being sure not to crowd the pan, fry the cauliflower pieces until they are golden brown. Remove from the pan and lay on the paper towels. Let the pieces rest for one minute, then return them to the pan for an additional 1-2 minutes. This second run in the fryer gives it an extra crispy finish!
While the cauliflower is frying, make the sauce by combining all ingredients in a large bowl. Place the warm pieces of fried cauliflower in the bowl, toss to coat them evenly in the sauce. Serve immediately and garnish with Gorgonzola cheese, celery shreds and green onion.