Dining and Cooking
American Recipes

BUFFALO CAULIFLOWER WINGS (Tangy and Super Crispy)



Download Fetch now and use code LAGERSTROM and get 3000 points on your first receipt!
→ https://fetch.thld.co/lagerstrom_0622 Vegetarian or not, frying cauliflower and slathering it in tangy, buttery buffalo sauce is a fun way to eat.

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–RECIPE–

FRIED CAULIFLOWER
▪1 lrg head cauliflower (2lb/1kg)
▪2000g/mL water
▪250g or 1c white vinegar
▪50g or 2 3/4Tbsp salt
▪20g 1 2/3Tbsp sugar
▪500g or 2c buttermilk
▪40g or 3Tbsphot sauce
▪350g or 1 3/4c ap flour
▪350g or 2 1/4c rice flour
▪7g or 1 1/4tsp salt
▪7g or 1.5tsp baking powder
▪5-6g or 2tsp black pepper
▪5-6g or 2.5tsp paprika
▪2-3qt or 2ltr high smokepoint oil (canola, grapeseed, etc) – amount depends on pot size

Remove most of the cauliflower core. Cut into about 2”/5cm chunks, keeping stem and floret on each piece. Place cut pieces into a large container.

Heat a saucepan on the stove over high and add water, vinegar, salt, sugar, and stir to dissolve. When liquid is at a boil, pour over the cut cauliflower. Use a lid or another container to be sure cauliflower is fully submerged in the liquid. Allow to marinate for 1 hour,

Drain off liquid and transfer to cauli to a tray. Dry off slightly.

Into a medium/large bowl, add buttermilk and hot sauce. Stir to combine. In a second large bowl, add flours, salt, baking powder, black pepper, and paprika. Whisk to combine. Add in about half of the cauli to the dry bowl and toss to coat. Transfer to a tray and repeat flour dredge with second half of cauli.

Add half of the dusted cauliflower into the buttermilk mixture. Toss to coat. Transfer back into the dry dredge bowl. Toss to coat. Transfer to a tray and repeat with second half of cauliflower.

Heat oil in a large heavy bottomed container. I’m using 2-3 qt in my 6.75qt dutch oven until oil reaches about 350F/175C.

Gently lower in about half of the breaded cauliflower into the oil using a spider or long spoon. Allow to fry for about 1 minute then gently stir to be sure nothing is stuck together. Fry for about 3 more minutes or until breading is golden and firm. Repeat with second half of cauliflower. Transfer to a wire rack to drain.

In batches, transfer to a bowl and drizzle over buffalo sauce. Toss to coat. Serve.

—
BUFFALO SAUCE
▪300g or 1 1/8c hot sauce (i use Frank’s)
▪20g or 1 1/4Tbsp worcestershire
▪15g (2-3 cloves) minced garlic
▪115g/1 stick butter (cold, cut into chunks)
▪Xanthan gum (verrrry small pinch)

Add hot sauce, worcestershire, and garlic to a small saucepot over medium high heat and stir. Bring to a simmer then reduce heat to medium low to reduce by about half. Reduce heat to low add in butter and whisk constantly until melted and emulsified. Off heat, whisk in a tiny pinch of xanthan gum.

DIPPING SAUCE RECIPES:
Blue Cheese Sauce (from Buffalo Chicken Sandwich Video): https://youtu.be/vGY9DrU7YxU
Buttermilk Ranch (from Fried Chicken Sandwich Video): https://youtu.be/uyhneFLiOos

—

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#cauliflowerrecipe #cauliflowerwings #cauliflower

CHAPTERS
0:00 Intro
0: 26 Prepping the cauli
3:00 The dredge
5:05 Prepping the fry oil
5:20 Earning rewards with Fetch (ad)
6:30 Buffalo sauce
7:58 Frying the wings
9:16 Coating in buffalo sauce
10:05 Let’s eat this thing

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40 Comments

  1. John Ree

    Great idea as chicken has become expensive this allows a healthier version and still gives you a chicken wings craving substitute

  2. olgancd

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  6. raversmiracle2

    Cauliflower doesn't have wings. Call it what it is. Fried cauliflower. Simple enough and you don't have to pretend you're eating meat. I'm a meat eater btw. Proud of it.

  9. Baby Roger CDR

    In Europe we eat that with potatoes and tartar sauce as a full meal, except we dont coat them in buffalo sauce 😄

  10. Chad Guindon

    I happen to be a vegetarian and this is what I do instead of chicken. I also do either Barbecue or honey garlic for the saucing.

  14. Mr K

    "Impossible" food is really quite disgusting. Veggies do not taste like meat. I want my veg to taste like veg. Not some half-assed meat substitute.

  15. silver965

    Brian is right about the Xanthan gum. A TINY amount is necessary.

    One time I was making a sauce and misread a 1/4 teaspoon for 1/2 TABLESPOON.

    What I was left with was unusable. It was a thick, viscous gel. It was no longer saucy in any respect. Xanthan gum is the king of thickeners, and you would be wise to tread with caution when using it. You will never use more than a teaspoon, and even a teaspoon is overly excessive in many cases.

  16. Sol Star

    I like this better than chicken wings. I'm weird and only like chicken cold/leftover/next day unless it's a whole roasted chicken but I even eat that cold.

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  23. laZOETje

    🤤❤ I did a whole cauli and probably ate the third🤦‍♀️. My carnivore husband thought it tasted like meat😏. I didn’t have rice flour on hand so used half and half polenta and breadcrumbs to replace it. I threw some dry harissa spice in the dredge too.

  30. drhtum

    Yep… we call this "gobi manchurian" here in India. It is a standard part of Indianized "chinese" cuisine.

  31. Justo Diaz

    Love this technique, thank you. My daughters went crazy over these crispy buffalo hot wings!

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  35. toughluck8012

    Made these tonight. Wow, they are good. I didn't even make the Buffalo sauce. I thought they were awesome right there

  37. liebesonne_

    I was waiting for you to call them c wings, but oh well haha! These look so good, I’ll have to try them soon

  38. Wil Ty

    @Brian Langstrom, what flour other than white flour and rice flour can be used? Would almond flour work?

  40. pqrs_987

    Worc. sauce contains anchovies, so not vegetarian…. aagh so close… probably substitute soy sauce instead?

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