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→ https://fetch.thld.co/lagerstrom_0622 Vegetarian or not, frying cauliflower and slathering it in tangy, buttery buffalo sauce is a fun way to eat.

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▪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.

▪300g or 1 1/8c hot sauce (i use Frank’s)
▪20g or 1 1/4Tbsp worcestershire
▪15g (5 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.

Blue Cheese Sauce (from Buffalo Chicken Sandwich Video): https://youtu.be/vGY9DrU7YxU
Buttermilk Ranch (from Fried Chicken Sandwich Video): https://youtu.be/uyhneFLiOos

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#cauliflowerrecipe #cauliflowerwings #cauliflower

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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26 Replies to “BUFFALO CAULIFLOWER WINGS (Tangy and Super Crispy)”

  1. Gerber Sandwich please! So hungry… Native St. Louisan (Eureka) but I don't live in St. Louis anymore, so no provel. 🙁 Tip: Your Provel blend is very close, but if you mix it with an additional equal portion of white american cheese (from the deli) it's nearly exact. The deli american is basically pasteurized process white cheddar and swiss, so it fits in flavor-wise and melts/sticks just like provel. And it's available everywhere in the US.

  2. I HATE veggies, always been a picky eater. BUT, after seeing this video, I'm willing to try. The dances always do it for me… LETS EAT THIS THING!! 😋😂😂😂 All the way from South Africa, thanks for this fun channel

  3. Would love your take on grilled chicken wings. Just visited Canada and my family gave me pepper and salt and bbq wings and they were very tasty. Came out of a freezer and we don’t have these here. Would love to know how to make them myself.

  4. I don’t usually pay much attention to video sponsor messages but this one grabbed me and I’ve already downloaded fetch and used your code. Thank you!
    Oh yea, cool vid too 🙂 always love your content!

  5. Hey Bri.. I love your videos but have one gripe… when you have handled pots on the front burners, the handle is often pointed toward the front. This could easily be knocked or grabbed by little hands and either way that would be bad. Do you have to change based on my point, nope. Just sharing my thoughts. Keep up the good work!

  6. My guy my only hurdle from going full vegetarian was my crippling wing addiction. I've been saying if I can find a good cauliflower wing recipe I'm off the meat. I think I found it. Thank you so much for making this. Love the videos

  7. OMG, that looked sooooooooo awesomely delicious! Thank you for sharing, it is something I can make – yay! 😉❣

  8. weird question – can you do this but instead of using cauliflower can you use chicken wings?

  9. The Indian restaurant in my neighborhood serves a General Tso's(ish) fried cauliflower. It's amazing.

  10. I am happy for these fried little guys! I love my similar baked version. And that it's ok they are good EVEN BECAUSE they are cauliflowers 💐. I personally think it's all about the franks and butter combo…whatever the vehicle 😉

  11. What is a good substitute to the "hot sauce"? We don't have anything named this way where I live, so wondering how to make the substitute for the buffalo sauce

  12. Nice video, as per usual! My girlfriend makes these and they taste great but she cooks them in the oven and they don't get as crispy so I wanna try your recipe.
    How do you get rid of the frying oil once you're done with it?

Comments are closed.