Club House for Chefs

Spicy Buffalo Battered Roasted Cauliflower with Garlic Confit and Oregano Lime Cream Dip


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Cauliflower, separated into bite-sized florets 1 head
Canola Oil 1/3 cup
Lawry's Buffalo Wing Seasoning 620g 1 tbsp
Chickpea flour 3 cups
Cornstarch 6 tbsp
Baking Powder 6 tsp
Fine salt 1/2 tsp
Lawry's Buffalo Wing Seasoning 620g 2 tsp
Cooked, drained and pureed pigeon peas 1 1/2 cups
Warm water 3 cups
Mayonnaise 1 cup
Sour cream 1 cup
Lime, juiced 1 each
Small red onion, chopped 1/2 each
Garlic Powder 525 g 1 tsp
Oregano Ground 350 g 1 tsp
Celery Salt 900 g 1/2 tsp
Roasted garlic cloves, minced 8 each

Instructions

This recipe was created for Club House for Chefs by: Daniel Huber, Chef of The Buddha Boys in Edmonton, AB.

For the Roasted Garlic and Oregano Lime Dip: Add all Roasted Garlic and Oregano Lime Dip ingredients to mixing bowl and mix thoroughly. Refrigerate and let rest for 2 hours.

For the Buffalo Roasted Cauliflower: Preheat oven to 425°F. In a large bowl, mix canola oil with Lawry’s Buffalo Seasoning (1 Tbsp) until dissolved. Add cauliflower florets and toss until evenly coated. Place on a baking sheet and put in the oven. Roast until tender to the bite, set aside to cool.

For the Pigeon Pea and Garbanzo Bean Batter: Meanwhile, sift together the chickpea flour, cornstarch, baking powder, salt and Lawry’s Buffalo Seasoning (2 tsp). Whisk in the warm water until blended smoothly. Add the blended pigeon peas into batter, adjust seasoning accordingly. Heat deep fryer oil to a temperature between 360°F and 375°F. Test oil with a spoonful of batter into heated fryer oil. Batter roasted cauliflower and fry for 2-3 minutes depending on size. Drain on a paper towel lined baking sheet. Continue to cook in batches. Plate and serve with dip.

Tips:

Chef Insider Tip: Roasting Two Dozen Garlic At One Time

Slice the garlic tops off (reserve for later use), place in water bath in shallow insert, top with a pat of butter (this helps the caramelization process), cover with foil and roast for at least one hour in 350°F oven. Remove, cool and squeeze with hand to extract whole cloves.



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