BBQ cauliflower wings are an amazing creation on their own, so why not make this savory snack even better by adding a bit of Thai flare? This recipe is almost like a red curry but in crispy appetizer form. Cauliflower is tossed with curry powder, Sriracha, garlic, and coconut milk to contrast the heat and then baked (or air-fried) until tender and toasted. Serve these with a cooling and creamy dip and plenty of carrots and celery sticks!
Thai Barbecue Cauliflower [Vegan, Gluten-Free]
- 3/4 cup coconut milk
- 10 garlic cloves
- 3 tablespoons cornstarch or arrowroot starch, to make it grain-free
- 2 tablespoons curry powder
- 1-2 tablespoons Sriracha
- 1 tablespoon brown sugar
- Zest from 1 lime
- Zest from 1 lemon
- Sea salt, to taste
- 2 small or 1 large head cauliflower
- 1/2 cup pumpkin seeds
- Hot rice, for serving
- Raw vegetables, for serving (optional)
- Combine the milk, garlic, cornstarch, curry, Sriracha, sugar, zest, 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.
- Add half the cauliflower to the basket of an air-fryer. Bake at 360°F for 15 minutes, basting every 5 minutes. Increase the heat to 390°F and continue to bake until crisp, about 5-8 more minutes, adding half the pumpkin seeds in the last 2 minutes. Alternatively, you can bake the cauliflower in the oven at 375°F until tender. Repeat with the other half of cauliflower and pumpkin seeds.
- Serve the cauliflower with hot rice or raw vegetables such as carrot and celery sticks.