Prepare the flour and almond milk

• First, prepare the flour for dredging. You’ll need two shallow dishes. I like to use two, 9x9 inch baking dishes.
• In one of the shallow dishes, add 2 cups flour and 1 tsp salt. Whisk the flour and salt together with a fork until the salt is evenly distributed.
• In the other shallow dish, add the remaining 2 cups flour, 3 tsp salt, 1 tsp onion salt, and 1 tsp garlic powder. Whisk them all together with a fork.
• Now get a small bowl, and pour the almond milk in.

Prepare the oil

• Heat the oil in a large soup pot over high heat for 5 minutes. The oil will look like it is separating in the pot.
• Turn the heat down to medium.

Prepare the cauliflower

• I recommend working with about ½ cup- ¾ cup of cauliflower florets at a time. (Note: the cauliflower florets need to be roughly 1 inch florets. If you buy the pre-cut florets, you will probably have to cut them down to 1 inch.)

1st cauliflower dredge

• Place about 3/4 cup of cauliflower florets in the milk.
• Now remove them from the milk, and dredge them in the dish with the salt and flour mixture.

2nd cauliflower dredge

• Once each pice of cauliflower is completely dredged in flour, place each floret back in the bowl of milk. Fully douse each floret in the milk.
• Now take all the cauliflower florets out of the milk bowl, and dredge them in the dish with the flour, salt, garlic powder, and onion salt mixture.

Fry the cauliflower

• Once each floret is fully dredged in this mixture, carefully place each floret into your fryer skimmer.
• Lower the fryer skimmer into the hot oil. (Note: if the oil is too hot and starts going crazy, simply turn the heat down to low.)
• Fry the cauliflower florets until each floret starts to brown, between 4-6 minutes.

Remove the cauliflower and get the Buffalo sauce!

• Remove the cauliflower florets from the oil with your fryer skimmer, and place them on a paper towel-covered plate to remove excess oil.
• After about two minutes, when the florets are cool enough to touch, but still warm, transfer them to a large baking sheet. Drizzle a little bit of buffalo sauce over the cauliflower florets, and gently toss them into the sauce. Be careful not to use too much sauce! You don’t want to make the florets soggy, and you can drizzle on more sauce when you serve them.

Repeat!

• Repeat this process until you have fried and dressed all the cauliflower florets in buffalo sauce.
• Note: you will have to adjust the burner temperature under the oil throughout the frying process. Just turn the heat down if the oil gets too crazy when you add cauliflower florets, and turn the heat up if the florets are taking longer than 4-6 minutes to turn slightly golden.

Make the herbed-chevre dressing

• To make the dressing, simply whisk everything together with a fork in a small bowl. Use the goat cheese or not, this dressing is delicious either way!
• Let the dressing sit for at least 15 minutes before serving so the flavors of the herbs develop.

Make the celery-scallion salad

Prepare the celery

• With your vegetable peeler, peel the celery length-wise into long strips. Just keep going with each celery stock until the celery brakes/ is impossible to peel anymore. (My daughter and I ate the leftover celery I couldn’t peel as a snack with some peanut butter. It wasn’t that pretty, but it was still delicious!)

Prepare the scallions

• Cut each scallion into 1 inch pieces (do it on the bias to be extra stylish), then cut those 1 inch pieces in half length-wise. Note: scallions can be pretty slippery, so watch your fingers when cutting length-wise!
• Toss the salad together
• Now toss the celery, scallions and minced cilantro all together. Salad is done!

Serve and enjoy

• On each plate, place a generous serving of cauliflower buffalo wings, and drizzle a little extra buffalo sauce on top if desired. Add a dollop of the herbed-chevre dressing to the plate, and some of the celery-scallion salad on the side.
• Enjoy!