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Why not take the incredible concept of BBQ cauliflower wings to the next level by infusing it with the bold flavors of Thailand? This recipe shares similarities with a classic red curry, reimagined as a crispy and irresistible appetizer. Cauliflower florets are masterfully seasoned with a harmonious blend of curry powder, Sriracha’s subtle kick, pungent garlic, and rich coconut milk, expertly balanced to offset the spicy warmth. Then, this flavorful medley is beautifully transformed by either gentle baking or air-frying until tender, golden, and delightfully toasted. Savor your favorite snacks with a refreshing accompaniment: a cooling and creamy dip, served alongside crunchy carrot and celery sticks.
Thai Barbecue Cauliflower [Vegan, Gluten-Free]
Thai-Style Barbecued Cauliflower Recipe [Vegan, Gluten-Free]
1 head of cauliflower, broken into florets
2 tablespoons coconut oil
2 cloves garlic, minced
1/4 cup tamarind paste
2 tablespoons soy sauce
1 tablespoon maple syrup
1 teaspoon grated ginger
- 3/4 cup coconut milk
- 10 garlic cloves
- 3 tablespoons of cornstarch or arrowroot powder, making it a grain-free option.
- 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 of cauliflower
- 1/2 cup pumpkin seeds
- Hot rice, for serving
- Raw vegetables, for serving (optional)
What’s Your Favorite Way to Enjoy the Flavors of Thailand at Home?
- Combining the milk, garlic, cornstarch, curry powder, Sriracha sauce, sugar, orange zest, and salt to taste in a small blender creates a harmonious mixture for a unique sauce or dip. Blend until smooth. Cauliflower is cut into bite-sized florets and placed in a substantial bowl. Allow the marinade to infuse its flavors into the chicken by setting it aside for a 10-minute reprieve.
- Add approximately half of the prepared cauliflower florets to the air fryer’s basket. Bake at 360 degrees Fahrenheit for 15 minutes, gently basting the dish every five minutes to ensure even coverage and promote caramelization. Crank the oven temperature to 390°F and prolong baking time to achieve a satisfying crunch, approximately 5-8 additional minutes. In the final two minutes of cooking, incorporate half the pumpkin seeds for an added depth of flavor and texture. Alternatively, bake the cauliflower in a preheated oven at 375 degrees Fahrenheit (190°C) for about 20-25 minutes or until it reaches the desired level of tenderness. Repeat with the remaining portion of cauliflower and pumpkin seeds.
- Serve the roasted cauliflower alongside a warm serving of fluffy white rice or paired with a crudité of crisp, fresh carrot and celery sticks for a satisfying and well-rounded meal experience.
Nutritional Information
Nutritional Information:
Calories: 1357
Carbohydrates: 119g
Fat: 79g
Protein: 59g
Sodium: 995mg
Sugar: 48g
Per serving: Calorie count: 339 | Carbohydrates: 30g, with 12g being sugar; Fat: 20g; Protein: 15g; Sodium: 249mg.
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