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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]

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Ingredients You Need for 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)

How to Prepare Thai Barbecue Cauliflower [Vegan, Gluten-Free]

  1. 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.
  2. 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.
  3. Serve the cauliflower with hot rice or raw vegetables such as carrot and celery sticks.
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Nutritional Information

Total Calories: 1357 | Total Carbs: 119 g | Total Fat: 79 g | Total Protein: 59 g | Total Sodium: 995 g | Total Sugar: 48 g Per Serving: Calories: 339 | Carbs: 30 g | Fat: 20 g | Protein: 15 g | Sodium: 249 mg | Sugar: 12 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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