Serves 12
Ingredients:
1 ¼ c cornstarch
1 ¼ c gluten-free flour (Cup4Cup or other brand)
2 ¼ t baking powder
2 ¼ t kosher salt
1 ¼ c water
1 ¼ c hard cider
2 heads cauliflower, cut into bite-size pieces
1 ¾ c purchased buffalo hot sauce
9 T green onions, thinly sliced on the bias
6 c canola oil for frying
Procedure:
1. Preheat oil in a deep dutch oven to 350°F.
2. Combine cornstarch, gluten-free flour, baking powder and kosher salt in a large bowl; whisk until blended.
3. Add water and cider, whisking until the batter is smooth.
4. Add cauliflower, work one piece at a time, allow excess batter to drip off.
5. Carefully lower into hot oil, arrange in one layer, and do not overcrowd. Use a slotted spoon to rotate pieces to cook evenly and brown all around.
6. Transfer to a paper towel-lined plate and sprinkle with kosher salt.
7. Keep warm while continuing the process until all cauliflower is fried.
8. Platter and sprinkle with green onions. Serve buffalo hot sauce on the side for dipping.
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