Yuengling Beer Battered. Your choice of wing sauce.
The Story
Our Buffalo Cauliflower transforms humble vegetable florets into crispy, saucy perfection that'll fool any wing lover. Each piece gets a golden beer batter jacket courtesy of Yuengling, then gets tossed in your favorite wing sauce for that perfect balance of crunch and heat. It's the kind of dish that makes vegetables feel like a guilty pleasure.
Skip the chicken and dive into these incredibly crispy cauliflower bites that deliver all the buffalo flavor you crave. The beer batter creates an impossibly light and crunchy coating that holds onto every drop of tangy buffalo sauce.
Ingredients
1 large cauliflower head, cut into bite-sized florets
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 cup cold beer (lager or pilsner)
1/2 cup buffalo wing sauce
2 tbsp melted butter
4-6 cups vegetable oil for frying
Instructions
1
Heat oil in a large heavy pot or deep fryer to 375°F. Cut cauliflower into uniform bite-sized florets and pat completely dry.
2
Whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper in a large bowl. Gradually whisk in cold beer until batter is smooth and thick enough to coat the back of a spoon.
3
Working in batches, dip cauliflower florets into batter, letting excess drip off, then carefully lower into hot oil. Fry for 3-4 minutes until golden brown and crispy.
4
Remove with slotted spoon and drain briefly on paper towels. Mix buffalo sauce with melted butter in a large bowl.
5
While cauliflower is still hot, toss in buffalo sauce mixture until evenly coated. Serve immediately with celery sticks and ranch or blue cheese dressing.
