Thai Peanut Cauliflower Wings
A good Thai peanut sauce is so versatile and these Thai Cauliflower Wings with Thai Peanut Sauce is no exception! These are great served hot or cold and are superb appetizers or paired with with so many things to make the perfect lunch or dinner.
Ingredients
For the Cauliflower:
- 1 cup hot sauce
- ¼ cup rice wine vinegar
- 1 head cauliflower, cut from stem and cut into florets
- 2 cups all-purpose flour
- 1 tbsp. Cajun seasoning
- 1 tbsp. smoked paprika
- 1 tsp. onion powder
For the Thai Peanut Sauce:
- 2 cups sweet chili sauce
- 1 cup peanut butter
- ¼ cup soy sauce
- Juice of 1 lime
- 1 cup coconut milk
For Frying and Finishing:
- Fryer with frying oil, as needed
- 2 tbsp. roasted peanuts, chopped
- 1 bunch scallions, chopped
- 1 tsp. sesame seeds
- 12 sprigs fresh cilantro
- Pepper and kosher salt, to taste
Instructions
To prepare the cauliflower:
- In a large mixing bowl, add hot sauce and rice wine vinegar; whisk together.
- Place cut cauliflower florets in the hot sauce and rice wine vinegar mixture; allow to marinate for 3 hours prior to cooking.
- In a mixing bowl, combine flour, Cajun seasoning, smoked Paprika and onion powder; mix well and set aside.
To prepare the peanut sauce:
- In a small sauce pot, over medium heat, add the sweet chili sauce, peanut butter, soy sauce and lime juice.
- Stir the sauce mixture with a whisk and continue to heat the sauce mixture for 4 minutes until hot.
- Add the coconut milk; whisk and allow the sauce to come to a simmer while stirring.
For frying and finishing:
- Pre-heat the fryer with oil to 350°F.
- Remove the cauliflower from the marinade and dredge in the seasoned flour.
- Place in the hot oil and fry the dredged cauliflower florets for about 8 minutes or until golden brown.
- Remove from the oil and place the fried cauliflower in a mixing bowl; season with salt and pepper; dress with the Thai peanut sauce.
- Top with the chopped peanuts, sesame seeds, chopped scallions and cilantro sprigs.
