A Jerry James Stone Recipe
CategoriesAppetizer, Red, Vegetarian
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- 1 large head cauliflower
- ½ cup flour
- ⅛ tsp sea salt
- ¾ cup buttermilk
- 1 ½ cup Panko breadcrumbs
- ⅔ cup Thai sweet red chili sauce
- ⅓ cup Buffalo sauce
- 1 scallion, finely chopped
- Sesame seeds
- Lime wedges
- Preheat the oven to 425 degrees F. Line a half-sized baking sheet with parchment paper.
- Remove the greens and stem from the cauliflower and cut it into equal pieces, as much as possible. Set the florets aside.
- Add the ½ cup flour, ⅛ teaspoon sea salt, and ¾ cup buttermilk to a large mixing bowl. Mix to combine.
- Don’t have buttermilk? See my video on how to make buttermilk with yogurt, milk, or other ingredients.
- Flour, stored in an airtight container in a cool dry place, will last 1 year past the Best By date, or 2 years past in the fridge or freezer.
- Buttermilk will last up to 2 weeks past the Best By date once opened.
- Add the cauliflower florets to the buttermilk mixture and mix until they are fully coated. Add 1 ½ cup Panko breadcrumbs to a shallow bowl. Individually dip the coated florets in the breadcrumbs until fully coated.
- Store bought Panko breadcrumbs will keep for 3 months past the Best By date or 1 year past, if in the freezer.
- Transfer florets to the parchment-lined baking sheet and bake for 45 minutes until they are golden brown. Halfway through, flip florets over for an even bake.
- Mix together the ⅔ cup Thai sweet red chili sauce and ⅓ cup Buffalo sauce.
- Transfer baked florets to a large mixing bowl and coat the florets with about ¾ths of the sauce. Use the remaining as a dipping sauce.
- Plate the Baked Thai Cauliflower Wings with scallions and sesame seeds. Serve immediately as the glaze will cause the crispy wings to soften.