Cauliflower with a buffalo twist!

06 March 2020
4 servings
Prep time
20 min
Total time
20 min

300g cauliflower, cut into small florets

⅔  cup self-raising flour

1 tsp chilli powder

1 egg

½  cup iced water

Peanut oil, to deep fry

Curly endive, to serve

For the blue cheese dressing

100g blue cheese, crumbled

¼  cup milk

1 tbsp olive oil

1 tbsp white wine vinegar


To make the blue cheese dressing, combine the cheese, milk, oil and vinegar in a small food processor until smooth. Transfer to a jug. Season with pepper. Cover. Set aside to allow the flavours to develop.

Cook cauliflower in a saucepan of boiling water for 5 minutes or until just tender. Drain well.

Whisk together the flour and chilli in a bowl. Make a well in the centre. Whisk in the egg and water. Add cauliflower. Toss to coat.

Pour enough peanut oil into a wok or large saucepan to come one-third of the way up the side. Heat oil to 160°C. When the oil is ready, a cube of bread will turn golden in 30-35 seconds. Use tongs, shaking off excess batter, to transfer pieces of cauliflower to the oil. Cook, in batches, for 3 minutes or until golden. Use a slotted spoon to transfer pieces to a tray lined with paper towel.

Arrange endive on plates. Top with the fried cauliflower and drizzle with the blue cheese dressing.

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