Serves 2-4
It’s game day, bust out the wings! Cauliflower Wings that is…
That’s right, we’re making sweet and tangy buffalo style cauliflower. These crunchy florets are fried to perfection and slathered in our sweet + spicy apricot sriracha glaze.
Turn on the game, sit back and enjoy these delicious “wings”.
Throwing a party? Check out these other savory snacks perfect for your guests to enjoy!
GLAZE
4 oz apricot jam
1 Tbsp Sriracha
1/4 cup water
1 tsp fresh ginger, grated
1 clove garlic, crushed
1 Tbsp ketchup
BATTER
cauliflower florets (1-inch pieces)
1 ½ cups all-purpose flour
½ cup white rice flour
1 Tbsp baking powder
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
½ tsp chili powder
½ tsp cayenne pepper
2 Tbsp sea salt
2 Tbsp sesame oil
2 cups ice seltzer water (add ¼ cup or more if needed)
canola oil, for frying
GLAZE
In a small saucepan, combine all ingredients.
Whisk over medium heat until just boiling, remove and set aside.
BATTER
Whisk together all-purpose flour, rice flour, baking powder, garlic powder, onion powder, paprika, chili powder, cayenne pepper, and sea salt in a large bowl.
In a separate bowl, whisk sesame oil and seltzer water together. Pour the wet mixture into the dry mixture and whisk until it forms a thin batter. Some lumps are okay.
Store in the refrigerator until you are ready to fry.
METHOD
Fill a deep-sided heavy skillet or deep fryer with about 3 inches of canola oil.
Heat to 350°, or until a small drop of batter sizzles when added to the canola oil.
Dip cauliflower in batter and gently place in oil. Oil should sizzle around the vegetables.
Let each vegetable fry for about 45 seconds to 1 minute, turning halfway through, until crispy and lightly browned on the outside.
Drain on paper towels. Repeat this process for all cauliflower.
Coat immediately with as much glaze as needed and serve.
NOTES + SERVING TIPS
Kick up the heat any way you like by adding in Sriracha, your favorite hot sauce or some fresh chili peppers.
