Crispy, Crunchy outside. Tender, umami inside.
Pair with the Smoked Paprika Chevre Aioli for a LIFE-ALTERING experience.
1 cup of Spero Scramblit
⅓ cup unsweetened almond milk (for Scramblit mixture)
3-5 large heads of cauliflower
1 ½ cups flour (gluten free flour also works)
1 tsp paprika
½ tsp salt
1 tsp lemon pepper
3-4 cups canola oil (filling about ½ of a small to medium size saucepan)
⅓ cup Buffalo wing sauce (any variety will do)
¼ cup chopped green onions
SMOKED PAPRIKA CHEVRE AIOLI
¼ cup water
½ wedge of Spero Paprika Chevre
⅓ teaspoon black salt
Fill a small saucepan ⅔ full with water; bring to a boil
Cut cauliflower into small pieces, about 1-2 inches each
Add cauliflower to boiling water and cook for 3-5 minutes, until cauliflower becomes slightly more transparent and less white
Scoop out cauliflower and set on paper towel to dry, pat to dry
Fill another small saucepan ½ full with canola oil, turn to medium heat
In a small and shallow bowl, mix flour, paprika, salt, and pepper. Set aside
In another small bowl, mix Spero Scramblit and almond milk. Combine well
As the oil heats up, place small batches of cauliflower into the Scramblit mixture and then into the flour mixture. For extra crunch, repeat to coat the cauliflower again with Scramblit and flour
To see if the oil is at temperature, drop in a piece of cauliflower. If the oil is hot enough, it will start to fry and small bubbles will surround the cauliflower. If there are no bubbles, wait a few minutes and try again
Fry batches of cauliflower, small enough that no pieces are covering one another and you have a single layer at a time.
When they turn slightly golden brown, remove them with a slotted spoon (caution, very hot!) and set them on a cooling rack or another paper towel to dry and cool
Repeat for the remaining cauliflower
Once they have slightly cooled, add all cauliflower into a bowl and drizzle with buffalo sauce. Toss to coat all pieces evenly.
FOR THE AIOLI
In a small mixer or blender, combine remaining water, 1/2 tsp of the black salt, and Spero Paprika Chevre.
Top with remaining black salt and sprinkle with chopped green onions