One of my son’s favorite virtual cooking class is Eitan. He’s full of energy and a great roll model. Both my husband and my son are anti cauliflower eaters. I love it and try to sneak it in where I can without them noticing. Shhhh don’t tell them that! I happened to tell my son I sure wish he would make this for me so he watched and participated and said no worries mom I got this!
The key to kids cooking is to LET THEM DO EVERYTHING! I have tons of friends ask how I taught my son how to use a knife. My son has been cooking on a gas stove and grilling since he was 18 months old. Is it nerve racking…yes. Doesn he scare the living heck out of me sometimes….yes. They make kids knives and they have gloves that you would normally use for oyster shucking, but they are knife proof. Amazon sells all these and we used them. Click on the hyperlinks for the ones I bought. Once the technique down you can upgrade to the real deal. As nerve racking as it can be, trust me LET THEM DO IT.
We did a “junk food night” to which my son mentioned he made the healthy one! After he and my husband tried this they both said it was really good and they would have it again. Woohoo mom win!! I also learned my son loves the dredging stations. I know who to call when I need help with that now!
Buffalo Cauliflower Bites with Eitan Bernath
(Adapted from Camp Yum-O Eitan Bernath)
For the Buffalo Cauliflower Bites:
Vegetable oil, for frying
1 cup milk (any kind will work)
1 cup all-purpose flour
3/4 cup panko breadcrumbs
3/4 cup plain breadcrumbs
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt, plus more to taste
1 head cauliflower, cut into 1-inch florets
1 cup buffalo sauce
1 teaspoon honey
Preheat the vegetable oil in a wide pot to 350 degrees Fahrenheit.
Place the milk, flour, and breadcrumbs each into separate small bowls. Season the flour with the freshly ground black pepper and kosher salt.
Dredge each cauliflower floret in the milk, then flour mixture, then back in the milk again and finally in breadcrumb mixture. Once coated, place each onto a baking sheet.
Working in batches to avoid overcrowding the pot, add breaded florets to oil. Fry until florets are browned and crisp, about 6 minutes. Remove from the oil then drain in a single layer on paper towels.
In a large bowl, mix the buffalo sauce and honey until combined. Add the fried cauliflower into the bowl and toss to coat each floret in the sauce. Once coated, spoon onto a serving dish and serve immediately with garlic aioli.
For the Garlic Aioli:
1 tablespoon olive oil
6 cloves garlic, peeled and roughly chopped
1/2 cup mayonnaise
1 tablespoon lemon juice
Kosher salt, to taste
Freshly ground pepper, to taste
In a small pan, fry the garlic in the olive oil until golden brown. Blend the garlic, mayonnaise, lemon juice, salt, and pepper in a small blender, until fully combined. Pour into a small bowl and set aside until serving.