Bring a large pot of salted water to a boil. Add in the cauliflower florets and cook for 3-4 minutes. Remove, drain and let cool.
Fill a medium size Dutch oven halfway full with vegetable oil. Bring up to heat over medium high to 375℉.
Once the oil is up to heat combine the cassava flour, corn starch, baking powder, salt and garlic powder in a large bowl. Whisk together. Next pour in the soda water. Whisk until a smooth, thick batter forms. If it looks too loose, add a little more cassava flour. If it looks too thick, add a little more soda water. It should resemble pancake batter.
Add the blanched cauliflower to the batter and mix to coat. Working in batches fry the cauliflower until golden brown and crispy, about 2-3 minutes.
Remove the crispy cauliflower to a baking sheet lined with paper towel and continue with remaining florets.
Place the crispy cauliflower into a shallow bowl and pour over some of the wing sauce. Toss to coat.
Serve immediately on a large platter or bowl along with celery sticks and blue cheeze dressing for dipping.
Recipe Courtesy of Megan Mitchell
As seen on Prep School HERE!
©2020 Megan Mitchell