I adore cauliflower and whoever it was who first thought of making them into "wings" needs a gold star in Hollywood.
I wanted to throw my spin on this with a Thai flare. This recipe is almost like a red curry, but in crispy appetizer form. Bonus: this is a Pantry+ recipe, requiring only a limited amount of ingredients: 5 pantry ingredients and 6 fresh ingredients.
Thai BBQ Cauliflower:
air-fryer (or oven)
small blender [such as Magic Bullet]
This recipe really couldn't be simpler: blend the marinade and add to the florets. Set aside for 10 minutes and then bake or air-fry. I used my air-fryer and it came out delicious and crisp.
Get your rice cooking right away if you want this as a meal. Or serve it with raw vegetables and the dip of your choice, if you want it as an appetizer.
Thai BBQ Cauliflower (a Pantry+ recipe)
Pantry list is HERE.
3/4 cup coconut milk
10 garlic cloves
3 tablespoons cornstarch or arrowroot starch
2 tablespoons curry powder
1 to 2 tablespoons sriracha
1 tablespoon brown sugar
Zest of 1 lime
Zest of 1 lemon
2 small or 1 large head cauliflower
1/2 cup pepitas
Hot rice, for serving
Raw vegetables, for serving (optional)
1. Combine the milk, garlic, cornstarch, curry, sriracha, sugar, zests, and salt to taste in a small blender. Blend until smooth. Cut the cauliflower into florets and transfer to a large bowl. Add the marinade and set aside for 10 minutes.
2. Add half the cauliflower to the basket of an air-fryer (or bake in the oven at 375-degrees until tender). Bake at 360-degrees F for 15 minutes, basting every 5 minutes. Increase the heat to 390-degrees and continue to bake until crisp, about 5 to 8 more minutes, adding half the pepitas in the last 2 minutes. Repeat with the other half of cauliflower and pepitas.
3. Serve the cauliflower with hot rice or raw vegetables such as carrot and celery sticks.