Buffalo Cauliflower with Tahini Pickle Ranch
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Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
1 medium head cauliflower, cut into wing-size florets
Neutral oil (if frying)
¼ cup strained Greek yogurt or mayo
2 Tbsp lemon juice
2 Tbsp Cleveland Kitchen Dill Pickle juice (plus more if needed)
¼ cup cold water
1 tsp onion powder
1 tsp garlic powder
2 Tbsp fresh parsley, chopped (plus more for garnish)
2 Tbsp fresh dill, chopped
3 Tbsp pickles, chopped
1 tsp salt
Fresh cracked pepper, to taste
¾ cup flour
½ cup cornstarch
1 tsp onion powder
1 tsp garlic powder
½ tsp paprika
1 tsp salt
½ cup Cleveland Kitchen Dill Pickle Juice
½ cup buttermilk*
½ cup Buffalo sauce (like Cleveland Kitchen Dill Pickle Buffalo Everything Sauce, Frank’s Red Hot, or Sweet Baby Ray’s)
Carrots and celery sticks
Tahini Pickle Ranch
For the Batter
For Serving
Directions
For the Tahini Ranch
In a small bowl, whisk together all ranch ingredients until smooth and creamy. Add more pickle juice or water as needed to reach your desired consistency. Taste and adjust seasoning. Chill until ready to serve.
For the Batter
In a large bowl, whisk together the flour, cornstarch, onion powder, garlic powder, paprika, and salt.
Slowly pour in the pickle juice and buttermilk, whisking until smooth. The batter should resemble a loose pancake batter, thick enough to coat but still drip off easily.
Dip each floret into the batter, letting any excess drip off. Set aside on a parchment-lined tray while you work through the batch.
Choose Cooking Method
Pan Frying in Oil
Heat about 2 inches of neutral oil in a large, deep skillet to 365°F.
- Fry cauliflower in batches for about 4 minutes per side, until golden brown and crisp.
- Transfer to a wire rack or paper towel-lined tray to drain.
Oven Baking
Preheat oven to 425°F and line a baking sheet with parchment paper.
Arrange battered florets on the sheet, leaving space between each piece. (Tip: Spray with a little cooking oil for extra crispiness)
- Bake for 20 minutes, flip, then bake another 15-20 minutes, or until golden and crisp.
Air Frying
Lightly grease the air fryer basket to prevent sticking.
- Arrange battered cauliflower florets in a single layer, work in batches if needed to avoid overcrowding.
- Air fry at 400°F for 15-18 minutes, shaking the basket or flipping the pieces halfway through, until golden and crisp on all sides.
Sauce and Serve
While the cauliflower is hot, toss it in a large bowl with Buffalo sauce to coat evenly.
- Garnish with extra parsley and serve right away with Tahini Pickle Ranch, carrots, and celery sticks for dipping.
Recipe Note
Vegan Buttermilk Substitution:
- ½ cup unsweetened plant-based milk (soy, oat, almond, or cashew)
- 1 tsp apple cider vinegar or lemon juice
Stir together and let sit for 5 minutes until it thickens slightly and curdles
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