Handle’s menu is driven by the seasons as they strive to source local and regional ingredients at the height of freshness. While the menu changes regularly, the buffalo cauliflower remains a staple — because it’s that good. And with football season back, it’s definitely buffalo cauliflower season.
Make this for your next gathering and surprise everyone with how good vegetables can be. Here are the all recipes for the entire beautifully crafted dish, but you can omit the salad and Frank’s powder if you’re going for a more casual appetizer — or make the whole thing and bring out a show stopper!
Chef Briar Handly’s Buffalo Cauliflower Recipe
For the cauliflower:
1 head cauliflower, cut into bite sized pieces
1 quart buttermilk
1 quart Franks Red Hot Sauce
Mix the buttermilk and Franks Red Hot sauce in a bowl. Cover the cauliflower with the buttermilk mixture.
For the dredge:
2 quarts all purpose flour
1 cup corn starch
1/4 cup kosher Salt
1/4 cup garlic powder
1/4 cup onion powder
1 tablespoon dried thyme
1 tablespoon cayenne pepper ground
1/4 cup paprika
In a large bowl mix all the ingredients together with a wire whisk. In a fryer or large heavy bottomed sauce pan heat 2 quarts of vegetable or canola oil to 350 degrees. Remove the cauliflower from the buttermilk brine and drain well. Place the cauliflower in a large bowl and toss to coat with the seasoned dredge. Shake any excess off with a strainer. Carefully drop into the hot oil and fry until crisp, about 2 minutes. Remove the cauliflower from the oil with a small sieve and transfer to paper towels. Season to taste with kosher salt.
For the Carrot & Celery Salad:
10 baby mixed color heirloom carrots, cut or peeled thin. Tops picked and reserved
1 head celery, cut or peeled thin. Lighter colored leaves picked and reserved
small bunch chives, cut into 1/2 inch strips
1 head fennel, sliced thin. Fennel fronds or tops picked and reserved
1/2 cup basil, cilantro and chervil leaves picked and torn or roughly chopped
Mix all the ingredients in a large bowl and cover with ice cold water. Drain and spin dry in a salad spinner. Toss with a simple vinaigrette made with 2 parts lemon juice, 1 part simple syrup and 4 parts olive oil. Add salt and pepper to taste.
Franks Red Hot Vinaigrette:
– 1 cup franks
– 2 cups grape seed oil
2 tablespoons dijon mustard
– 1/2 cup honey
– 1/2 cup apple cider vinegar
– salt and pepper to taste
In a large bowl add the franks, apple cider vinegar, dijon and honey. Mix with a whisk. Slowly drizzle in the oil while whisking until emulsified. Season and adjust if needed.
Franks Red Hot Powder:
Pour 2 cups Franks onto a parchment lined sheet tray and dehydrate in a oven set to lowest setting overnight. When dry break up and buzz in a coffee grinder. Pass through a sieve and re-grind any pieces that need it.
