Thai Cauliflower 'wings' Recipe
Crispy fried cauliflower tossed with the Stone's ”some would say spicy” coconut peanut sauce. Topped with a chopped peanuts, green onions and carrot.
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Ingredients
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Cauliflower and coating
Coconut-peanut sauce (Stone's style, spicy)
Garnish and finish
Method
Cauliflower and coating
- 1
Prep cauliflower
Wash and thoroughly dry 1 lb cauliflower. Cut into bite-sized florets, aiming for roughly uniform pieces so they cook evenly (about 1 to 1½-inch pieces). Pat dry with paper towels to remove excess moisture.
- 2
Make batter
In a medium bowl whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, 1/2 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper. In a separate small bowl beat 1 large egg with 3/4 cup cold water. Pour the wet mixture into the dry ingredients and whisk until you have a smooth, slightly thick batter. If batter seems too thin to cling, add up to 1 tbs more flour; if too thick, add up to 1-2 tbs more water. Batter should coat but not pool.
- 3
Heat oil
Pour about 2–3 cups neutral oil (vegetable, canola, peanut) into a heavy pot or deep skillet to a depth of 1½–2 inches. Heat over medium-high until oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small dab of batter: it should sizzle and rise steadily without browning immediately.
- 4
Fry cauliflower
Working in batches so you don't crowd the pot, dip each cauliflower floret into the batter to coat, allow excess to drip off, then gently lower into the hot oil. Fry 3–5 minutes per batch, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer fried florets to a wire rack set over a baking sheet or to a paper towel–lined plate to drain. Maintain oil temperature between 325–350°F (if browning too quickly, lower heat). Repeat until all cauliflower is fried.
Coconut-peanut sauce (Stone's style, spicy)
- 5
Combine and warm
In a small saucepan over low heat, combine 1/3 cup creamy peanut butter, 1/2 cup unsweetened coconut milk, 2 tbs soy sauce, 1 tbs rice vinegar, 1 tbs lime juice, 1 tbs brown sugar, 1 tbs Sriracha and 1/2 tsp Thai red curry paste (if using). Add 1 tsp minced garlic and 1/2 tsp grated fresh ginger. Stir constantly until smooth and warmed through, about 2–4 minutes. If sauce is too thick to coat the cauliflower, whisk in up to 2 tbs water, one tablespoon at a time, until you reach a pourable but clingy consistency. Taste and adjust: add more Sriracha for heat, more lime for brightness, or a pinch more sugar if too salty.
- 6
Finish sauce
Once smooth and glossy, remove from heat and keep warm. Sauce will thicken slightly as it cools; thin again with a teaspoon or two of water if needed before tossing.
Assembly and garnish
- 7
Toss cauliflower with sauce
Place fried cauliflower in a large mixing bowl. Pour 3/4 to all of the warm coconut-peanut sauce over the florets (reserve a small amount for serving if desired). Gently toss using two spatulas or tongs until each piece is evenly coated. Work quickly so the cauliflower stays crisp.
- 8
Plate and garnish
Transfer sauced cauliflower to a serving platter. Sprinkle 1/4 cup chopped roasted peanuts, 3 thinly sliced green onions, and 1/2 cup julienned or shredded carrot over the top. Scatter 2 tbs chopped fresh cilantro if using. Serve immediately with lime wedges on the side for squeezing.
- 9
Make-ahead note
Fried cauliflower is best eaten immediately for maximum crispness. You can prepare the batter and sauce ahead: refrigerate batter (stir before using) and rewarm the sauce gently. Re-fry or oven-re-crisp cauliflower at 425°F for 6–8 minutes before tossing in sauce if made ahead.