Buffalo Cauliflower Wings

• 1 quart vegetable or peanut oil

• 1 head cauliflower, cut into florets

• 1/2 cup cornstarch

• 1/2 cup all-purpose flour

• 1/2 teaspoon baking powder

• 2 tsp Kosher salt

• 1/2 cup cold water

• 1/2 cup vodka

• 1/3 cup hot sauce, such as TRUFF

• 1 tbsp melted butter or frying oil

• 1 -2 garlic cloves, crushed
  

Directions

1. Preheat oil to over medium heat in a large pan, Dutch oven, or deep fryer.

2. Whisk cornstarch, flour, baking powder, and kosher salt in a large bowl and whisk until homogenous. Add water and vodka and whisk until a smooth batter is formed, it should have a thin consistency.

3. Add cauliflower to batter. Working one at a time, lift one piece and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining cauliflower until wok or fryer is full. Fry in 2-3 batches, using a metal spider or slotted spatula to rotate and agitate pieces as they cook until evenly golden brown and crisp all over, about 4 minutes. Transfer to a paper towel-lined plate and season immediately with salt. Keep warm while you fry the remaining cauliflower.

4. Combine hot sauce, garlic, and butter or oil from fryer in a large bowl and whisk to combine. Toss fried cauliflower with sauce and serve immediately. Enjoy! :)