Baked Thai Cauliflower Wings

A Jerry James Stone Recipe

Categories

Appetizer, Red, Vegetarian

Ingredients
  

  • 1 large head cauliflower
  • ½ cup flour
  • tsp sea salt
  • ¾ cup buttermilk
  • 1 ½ cup Panko breadcrumbs
  • cup Thai sweet red chili sauce
  • cup Buffalo sauce
  • 1 scallion, finely chopped
  • Sesame seeds
  • Lime wedges
Jump to instructions
Yields 4
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Instructions

  • 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.
  • Enjoy!
    Baked Thai Cauliflower Wings Recipe