A veggie-forward twist on Buffalo wings, made with cauliflower, baked and crispy, and dipped in a spicy Thai red chili glaze. This is your next appetizer!
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
Servings 4
Ingredients
1large head cauliflower
½cupflour
⅛tspsea salt
¾cupbuttermilk
1 ½cupPanko breadcrumbs
⅔cupThai sweet red chili sauce
⅓cupBuffalo sauce
1scallion, finely chopped
Sesame seeds
Lime wedges
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.