• Cut cauliflower head into smaller florets. Blanche them in boiling water for 5 minutes. Then drain. Do not overcook it.
• We used the small chopping bowl of our immersion blender to crush cornflakes to a fine, breadcrumb-like texture.

Prepare wet batter for coating

• Mix in a shallow bowl corn flour, rice/all-purpose flour, corn starch, salt and black pepper. Pour in the dairy-free milk and start mixing. It should have a texture of a pancake batter, slow-flowing but not too dense. In time the flour will thicken the batter a bit, so add 1 tsp of water to thin it again.

Bread the cauliflower

• Dip the cauliflower florets first in the wet batter. Coat it evenly. I found it is easier to use your fingers to do that instead of using a fork or spatula.
• Transfer the coated cauliflower florets gently to the crushed cornflakes. Sprinkle the top and pat it gently. Make sure the crushed cornflakes-based mix sticks to it evenly.
• You can place it on a plate or fry it when it is coated. The coating will hold at room temperature for an hour or so without a problem if you need to wait before frying.

Deep-frying

• Pour sunflower oil into a skillet or pot. Heat it on medium/high heat. You can test whether it is hot enough by dropping a bit of coating in it. If it sizzles, you are good to go.
• Gently drop the breaded “florets” in the oil. The oil is hot so pay attention to drop it gently without a splash. Don’t overcrowd the pan as the oil will cool down, and the cauliflower florets will need a longer time and thus will soak up more oil.
• Fry cauliflower florets for 3-4 minutes until the coating gets crispy. When they are ready, transfer them to a paper towel, so the excess oil is absorbed.

Cooking the buffalo sauce

• In a large pan add vegan butter. When it's melted and bubbly add Frank's buffalo sauce and maple syrup. Stir constantly until mixed completely.
• Add in the fried cauliflower florets and coat them with the sauce evenly.