A crisp potato round with melted smoked gouda topped with fried Buffalo Cauliflower and tangy blue cheese. Now that’s a mouthful! It’s a celebration in your mouth of delicious flavors and textures.
But, before we get to that Buffalo Cauliflower………
Ok, scroll to the bottom if you just need this recipe and can’t wait. For those of you still reading and aren’t already at the bottom lets continue.
Its Wednesday again! And what does that mean? WIAW time! More specifically my Florida WIAW series. My days in Florida are winding down in the WIAW series but no need to worry, the vacation still has much more to tell. Today is my last day at my New Port house and then I’m off to St. Augustine and that delicious Buffalo Cauliflower filled dinner.
WIAW St. Augustine Florida
Most days while I was in Florida I ate a Jimmy Dean Delights breakfast sandwich with some sort of fruit. Today I dined on one with the strawberries. After the quick breakfast it was chore time, woohoo! (not really) First it was hurricane shutters, then clean the house take out the garbage, all the normal pack up your house things.
After all the chores and house work it wasn’t time to leave on my journey yet so I went to look around the local second-hand store. I get a lot of the furniture for the house there because the price is good and the furniture is always in tip-top shape.
Heres some cool items I saw in my quick walk around. My favorite was the Buddha but I didn’t have room in my house for it. Next, after my shopping I returned home and got on the road for the four-hour drive to St. Augustine Florida.
Lets take a quick intermission from the Florida Activities for those Buffalo Cauliflower potato skins. Just look at that perfect bit! Perfect for an appetizer or like I did, make it your meal.
I don’t fry very often but I really wanted to recreate this recipe as close to the restaurant version as I could. Even though it’s delicious I don’t recommend anyone eating it on a regulare basis. But….. when I do break our my fryer I follow the tips I posted HERE to have as little oil absorption as possible and come out with the healthiest results.
You can bake these as well and still get a nice crispy result. Directions for both are in the recipe.
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- salt and pepper to taste
- 2 baking potatoes (300 grams) , cut into ¼ inch thick rounds
- Canola oil for frying
- 60 grams flour
- 1 cup panko bread crumbs
- ½ head cauliflower (420 grams), cut into florets
- 60 grams (1/4 cup) buffalo sauce
- 60 grams (2 ounces) smoked gouda cheese, shredded
- 56 grams (1/4 cup) fat free sour cream
- 28 grams (1 ounce) blue cheese
- 1-2 tablespoons milk or vegetable broth to thin
- Preheat oven to 400 degrees and line a baking sheet with foil and cooking spray, set aside. Mix garlic powder, onion powder and salt and pepper in a large bowl. Toss the potato rounds in the seasonings and lay out on the prepared baking sheet. Cook for 20 minutes, flipping ½ way through cooking time, or until golden and crisp.
- While potatoes are cooking place your oil in the fryer, or about an inch high in a frying pan, and heat to 350 degrees.
- Place your flour in a shallow bowl and add enough water to make a thick pancake like batter. Place bread crumbs in another bowl. Dip cauliflower in batter then roll to coat in breadcrumbs.
- When cauliflower is breaded place ⅓ of it in the hot oil and cook for 5 minutes. Remove and drain on paper towels. Continue with the rest.
- Heat the buffalo sauce in a saucepan and toss the cooked cauliflower in it. Set aside.
- Divide the gouda cheese among the cooked potato rounds and place back in the oven just until melted. Remove from the oven and top each with some of the buffalo cauliflower.
- Mix sour cream and blue cheese in a bowl mashing together to make smooth. Add in milk or broth to desired consistency and top each potato round with a small dollop of the sour cream mixture.
- Plate and enjoy.
Macros for Baked version:
284 calories 7F/44C/11P
Back to Florida now. Since I was on the road during lunch time I probably just had a granola bar or PBJ sandwich. Since that would be boring to show you guys I will show you one more picture of my buffalo cauliflower instead.
I finally arrived in St. Augustine around dinner time but I had to check into my hotel first. PRO TIP: If you plan on going to St. Augustine make sure you book your hotel in advance because they can ALL get filled up if you go at a busy time.
In the end I found a bed and breakfast that actually had some vacancy and me and my grandparents got our rooms.
We had the upstairs to ourselves because there’s only two rooms. I loved all the decorations and plants everywhere it gave it a lively, open and outdoorsy feel.
After getting settled down at the hotel I went for a walk found a dinner spot to chow down. I wasn’t able to get a picture of my dinner because I was having way to much fun with my grandparents but at least I got a picture of the restaurant.
If you want to recreate my buffalo cauliflower here are a few tools that might help in the process:
Have you had fried buffalo cauliflower?
Will you bake it or fry it?