BUFFALO CAULIFLOWER WINGS (Tangy and Super Crispy)

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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.

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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:

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🎧MUSIC:

#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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[ama]

I am absolutely not vegan or vegetarian but omg I love buffalo cauliflower so much. I crave chicken wings at time, and other times I just really crave buffalo cauliflower. I don' think buffalo cauliflower is a vegetarian substitute for buffalo wings. they're just their own thing and they are delicious

[arnoldkotlyarevsky]

Cauli 'wings' are so good. I would make one teeny tiny change to this. You cut your cauliflower through the florets which creates those little bits of debris. I usually stick to the paring knife and just cut the florets off the central stalk. It creates cleaner florets that look more like little drumets and no debris...it does take about 4 times as long though. So, you win for timing.

[elisabethscott]

We're not vegetarian or vegan but I'd really like to start experimenting with more meatless dishes and these "wings" seem like a great place to start. Thanks Bri!

[FredericaFazbear]

Every veggie recipe of yours is a big W. Thank you chef!

[PMTcommenter]

I’m the same way, I love vegetables but 9/10 don’t like when people try to make them into meat. I am a huge fan of cauliflower wings however and will definitely be trying this!

[matthewgermani]

As a vegetarian who loves your videos and the recipes you feature, I greatly appreciate this episode. I agree 100%, vegetables aren't better just because they are in "meat" forms. I love a recipe where there is no intent in hiding what you're cooking

[johntoves]

Brian knows his fried stuff. @4:30, In the batter/breading industry, adding that moisture is called "Seeding". We seed breading to get more texture on product and make it look more homestyle. Ideal seeding is almost like making a pie crust. You can add the wet to the dry and rub it between your hands like washing your hands with flour. It's ready when you can grip it in a fist and it holds it's shape but crumbles easily.

[Blueskies]

This is a great recipe for cauliflower wings! One of the best on YouTube! I don’t like the ones where there’s so much breading, so this is prefect and the pickling step is a game changer! Woot!

[YEAIMSURE]

I've always said I enjoyed buffalo cauliflower for its own attributes, I was never trying to compare it to chicken or to fool my taste buds. Both are good and could/ should be served beside each other.
Awesome video as always!

[Chimera_Photography]

Pro-tip, cauliflower and broccoli are best cut at the stem and torn away from the bottom, both from the stalk and when separating the florets. THAT results in the least wastage and crumbly bits falling off.

[CaeDee]

I have a vegetarian child, we’ve tried these but I’m def adding the pickling step asap. Looks so good!

[VillageCookingWithParnik]

I admire your creative ideas and thinking.👍👍👍👍👍 you are the best👌👌👌❤❤❤🥰🥰

[SinisterMD]

One of my favorite snacks is baked buffalo cauliflower. It's a little quicker but without any breading or deep frying it's no doubt less delicious. Thanks again for the video.

[olgancd]

I wanna say, “I just FOUND YOU” and I can not stop watching your videos! Love the way you explain, your simplicity, clearness and sense of humor. Enjoying the process WHILE anxiously waiting on that last dance at the end. 🕺🏻 🪩 🎶🤭😅 Keep it up!

[juliehartley]

This is a great recipe because you can add whatever flavours you prefer. Thank you. 😋

[easily-made]

I'll definitely make these as they look delicious. Just a note for any vegetarians/vegans. Worcestershire sauce isn't vegetarian as it contains anchovies. I'd personally substitute with a bit of soy sauce.

[jbart]

Geez, last time I checked Brian had just a few thousand followers. I was disappointed he wasn’t catching on. One of the best food vid makers in the US, West, heck, even the world!

Going to adapt this recipe for tacos. I made a version of buffalo wing cauliflower with a jalapeño slaw and garlic-crema sauce for tacos. But my cauliflower recipe definitely needed an upgrade. I used a tempura batter, but I think the batter he made would work better.

Kudos again, Brian. I see I have a lot of vids to catch up on. Doing a Detroit pizza today using a mix of your recipe and Serious Eats.

[brianmckee]

I swear the best part of these videos is watching Brian dancing around at the end living his best life. 👌🏻

[PiraticalJess]

This recipe turned out really well. Multiple people who "can't stand vegetables" loved these things. The pickling and the rice flour are pro details that I'll be incorporating into other dishes in future. I appreciate Brian's expertise and polished presentation.

[candyvigil]

This looks great. You always give good instructions. Plus you provide some additional tricks to make everything better. :)