- Hey, everyone.
Today, we're gonna make these delicious baked
Thai cauliflower wings.
They're super tasty.
This is a recipe I did for an interview with John Lee Brody,
the filmmaker.
I met him via Twitter.
This is just inspired by that interview.
And so,
first thing you wanna do is set your oven to 425 degrees.
And you're gonna line a half-size baking sheet
with parchment paper.
So we're using a full head of cauliflower for this recipe.
So just go ahead and cut off those greens,
cut off the stalk,
and just cut it into florets.
First thing you wanna do is take a large mixing bowl,
add your flour to that large mixing bowl,
then you're gonna add the sea salt,
and then you're gonna add buttermilk.
Oh, and by the way, if you don't have buttermilk,
guess what?
I got a hack for that.
So be sure to check out the link in the show notes
or on my channel for how to make buttermilk
without buttermilk on hand.
So, super easy.
Just go ahead and take a whisk and mix all that together.
The buttermilk, the flour and the salt,
and just 'til it's all even.
By the way, if you don't know how to store flour,
so flour should be kept in an airtight container
in a cool, dry place.
If you keep it in the pantry,
it'll last about a year past the best by date,
but if you put it in the freezer or the fridge,
it'll actually last a couple of years past the best by date.
So that's the best way to store flour.
And buttermilk,
it only lasts a couple of weeks past the best by date.
And what do you dip your Buffalo wings in?
Ranch?
Something else?
Let me know, just drop a comment down below.
And if you haven't yet, this is a great time to subscribe.
So take the cauliflower florets.
We have our buttermilk batter.
You're gonna add the florets to the batter
and just mix them
until they're completely evenly coated.
In a shallow bowl,
add your breadcrumbs, the panko breadcrumbs,
and then we're gonna take the florets one at a time
and just dip 'em in the breadcrumbs
until they're evenly coated too.
So, store-bought panko breadcrumbs,
they will last for three months past the best by date,
or if you put 'em in the freezer,
they'll actually last up to a year.
So take the florets,
place them on the baking sheet evenly spread out.
And we're gonna make it for 45 minutes
until they're just a nice, golden-brown.
Halfway through, you wanna flip them over
just to get a nice, even browning
all around the cauliflower florets,
but bake it for 45 minutes just 'til they're
really, really nice and crispy.
(upbeat music)
Okay, so raise your hand if you love
Buffalo wings, right?
I like the cauliflower variety,
not necessarily the meat ones,
but hey, I like 'em spicy,
and you know what?
If you love this recipe,
this is a good time to give me a thumbs up.
Now that our florets have baked,
like me,
we're going to go ahead and mix them in the sauce.
So, I'm using a sweet red chili sauce,
and a just standard Buffalo sauce.
So take about 3/4 of the sauce
and just toss the baked cauliflower wings in the sauce,
just 'til they're evenly and fully coated.
You're gonna keep that other 1/4 of the sauce for dipping.
When you're plating the cauliflower wings,
I like to plate 'em with some sesame seeds,
some chopped scallions,
and boom,
don't they look super delicious?
By the way, I said I did this recipe
for my interview with John Lee Brody,
so be sure to check out that.
I hope you love these baked Thai cauliflower wings
as much as I do.
They're super tasty,
really, really spicy.
Just super delicious.
By the way,
I release new videos every Thursday,
so if you like to cook like I do,
be sure to subscribe,
and I'll see you guys next time.
(upbeat music)