6 Ingredient Buffalo Cauliflower Bites

Sneak in extra veggies with this indulgent fun snack at your next game day party.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1 cup / 250 ml	Egg Creations Fat Free Garden Vegetable
1/3 cup / 80 ml	cornstarch
2 cup / 500 ml	vegetable or grapeseed oil (for shallow frying)
1/2 cup / 125 ml	Buffalo hot sauce
1 tbsp / 15 ml	butter
1 pound	cauliflower, washed, dried and cut into bit size florets

Pour Egg Creations! Fat Free Garden Vegetable into a medium sized bowl and set aside.
In a large resealable plastic bag add the cornstarch followed by the cauliflower. Seal the bag and gently shake so each floret is covered in cornstarch.
Heat oil to 350 degrees in a large wok, Dutch Oven or deep fryer. You will need enough oil for about a 1/4 to 1/3 of an inch depth in your skillet.
Working in batches, add cauliflower to egg mixture. One at a time, carefully lower each cauliflower piece into the hot oil. Repeat with remaining cauliflower until the pot is full, being careful not to overcrowd. Using a slotted spoon or tongs, gently stir and turn the cauliflower, keeping them moving to prevent them from sticking to the bottom of the pan. After about three minutes, they should be crisp all over and a nice golden color. Transfer the cauliflower to cooling rack lined with paper towel and fry remaining cauliflower in the same manner.
In a small saucepan, combine hot sauce and butter and bring to a simmer. Whisk gently, remove from heat and toss with fried cauliflower. Serve immediately.

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When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.