Spicy Buffalo Battered Roasted Cauliflower with Garlic Confit and Oregano Lime Cream Dip
|Cauliflower, separated into bite-sized florets||1 head|
|Warm water||3 cups|
|Sour cream||1 cup|
|Lime, juiced||1 each|
|Small red onion, chopped||1/2 each|
|Club House Garlic Powder 525 g||1 tsp|
|Club House Oregano Ground 350 g||1 tsp|
|Club House Celery Salt 900 g||1/2 tsp|
|Roasted garlic cloves, minced||8 each|
|Canola Oil||1/3 cup|
|Lawry's Buffalo Wing Seasoning 620g||1 tbsp|
|Chickpea flour||3 cups|
|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|
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.
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.