Buffalo Cauliflower Wings
About this recipe
Buffalo Cauliflower Wings are a crispy, tangy take on a classic appetizer, perfect for sharing or enjoying solo. This recipe showcases cauliflower in a way that highlights its natural flavor while giving it a satisfying crunch, all smothered in a buttery buffalo sauce. Brian Lagerstrom's method ensures that the cauliflower is perfectly seasoned and cooked, making it a crave-worthy dish that even non-vegetarians will love.
Ingredient notes
- The large head of cauliflower weighs about 2 lb/1 kg, which is ideal for this recipe.
- For the hot sauce, Frank's is recommended, but feel free to use your favorite brand.
Tips from Brian Lagerstrom’s video
- Cut the cauliflower into 2-inch chunks, keeping some stem on each piece to prevent crumbling during frying.
- Marinate the cauliflower in a vinegar brine for 1 hour to enhance flavor and texture before frying.
- Use a slotted spoon to transfer the cauliflower from the buttermilk mixture to the dry dredge to keep your hands clean and dry during breading.
Good to know
- How many servings does this recipe make?
- This recipe makes enough Buffalo Cauliflower Wings for 6-8 servings.
- What is the total cooking time for this recipe?
- The total time for this recipe is 1 hour and 30 minutes.
- What type of oil should I use for frying?
- You should use a high smoke point oil like canola or grapeseed, depending on your pot size.
- What is the purpose of marinating the cauliflower in vinegar?
- Marinating the cauliflower in vinegar helps to season it with acidity and salt, and it also par-cooks the cauliflower, making it tender before frying.
No life story here — the video and the recipe are the whole point. All credit to Brian Lagerstrom: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Remove most of the cauliflower core and cut the cauliflower into about 2-inch chunks, keeping some stem on each piece.
- 2
Place the cut cauliflower into a large container.
- 3
In a saucepan, combine water, vinegar, salt, and sugar. Bring to a boil and pour over the cauliflower. Cover to ensure it's submerged and let marinate for 1 hour.
- 4
After 1 hour, drain the cauliflower and place it on a tray to dry slightly.
- 5
In a medium bowl, combine buttermilk and hot sauce. Stir to combine.
- 6
In a large bowl, combine all-purpose flour, rice flour, salt, baking powder, black pepper, and paprika. Whisk to combine.
- 7
Add half of the cauliflower to the dry mixture and toss to coat. Transfer to a tray and repeat with the second half.
- 8
Take half of the dusted cauliflower and add it to the buttermilk mixture. Toss to coat, then transfer back to the dry mixture and toss again. Repeat with the second half of the cauliflower.
- 9
Heat oil in a large heavy-bottomed pot until it reaches about 350°F (175°C).
- 10
Gently lower half of the breaded cauliflower into the oil and fry for about 1 minute, then stir gently. Continue frying for about 3 more minutes or until golden and firm. Transfer to a wire rack to drain. Repeat with the second half of the cauliflower.
- 11
In a bowl, drizzle buffalo sauce over the fried cauliflower and toss to coat. Serve.
Heads up — we had to guess a little:
- Estimated the amount of oil based on typical frying needs.
Credit where it’s due: this recipe was transcribed from Brian Lagerstrom’s original video on YouTube. Follow them there — it’s their dish.
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