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Southern fried buffalo cauliflower

Pair this recipe with our Classic vegan ranch sauce for extra oomph! This recipe also makes use of leftover cauliflower from our Buffalo cauliflower sandwich - we bet you'll also love it.




  • 8 to 9 cups cauliflower florets (two-bite size)
  • 2 tablespoons vegetable oil, plus 4 to 6 cups for deep-frying
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground pepper


  • 1 cup unsweetened nondairy milk
  • 1 tablespoon apple cider vinegar
  • 1/4 cup buffalo-style hot sauce
  • 2 teaspoons cornstarch
  • 2 cups all-purpose flour
  • 1 tablespoon sea salt
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon ground pepper
  • 1 teaspoon ground sage
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon celery salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground allspice

Spicy Sriracha aioli

  • 2/3 cup vegan mayonnaise
  • 2 tablespoons Sriracha sauce
  • 1 tablespoon freshly squeezed lime juice


  1. Preheat the oven to 425°F.
  2. To prepare the cauliflower, toss the cauliflower on a baking sheet with the two tablespoons vegetable oil, salt, and ground pepper. Bake for 30 to 35 minutes until tender. Let cool if necessary before handling the orets for battering.
  3. Heat the oil for deep-frying in a large heavy-bottomed pot or deep fryer to a temperature of 325°F to 350°F on a deep-frying thermometer. The amount of oil may vary depending on the size of your frying vessel.
  4. To make the batter, combine the nondairy milk with the apple cider vinegar and hot sauce in a large bowl. Mix the cornstarch with a small amount of the milk mixture to make a slurry and add to the bowl. This helps avoid lumps.
  5. In another large bowl, combine the our with the salt and all the spices.
  6. Do not batter the cauliflower and let it sit before it goes in the oil. Only coat the pieces once the oil has reached 325°F. Batter a floret, then coat in the our mixture, then submerge in the batter again and coat in the our mixture once again. Fry a few pieces at a time for four to five minutes until golden brown and crispy.
  7. Remove with a slotted frying spoon onto a baking sheet or large plate covered with paper towels to absorb excess oil.
  8. Serve with the aioli or a dip of your choice.
  9. To reheat leftover fried cauli ower, place the pieces on a baking sheet and bake in a 425°F oven for 10 to 12 minutes.

Spicy Sriracha aioli

  1. Stir all the ingredients together in a bowl until well combined.

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