I am absolutely not vegan or vegetarian but omg I love buffalo cauliflower so much. I crave chicken wings at time, and other times I just really crave buffalo cauliflower. I don' think buffalo cauliflower is a vegetarian substitute for buffalo wings. they're just their own thing and they are delicious
Cauli 'wings' are so good. I would make one teeny tiny change to this. You cut your cauliflower through the florets which creates those little bits of debris. I usually stick to the paring knife and just cut the florets off the central stalk. It creates cleaner florets that look more like little drumets and no debris...it does take about 4 times as long though. So, you win for timing.
We're not vegetarian or vegan but I'd really like to start experimenting with more meatless dishes and these "wings" seem like a great place to start. Thanks Bri!
I’m the same way, I love vegetables but 9/10 don’t like when people try to make them into meat. I am a huge fan of cauliflower wings however and will definitely be trying this!
As a vegetarian who loves your videos and the recipes you feature, I greatly appreciate this episode. I agree 100%, vegetables aren't better just because they are in "meat" forms. I love a recipe where there is no intent in hiding what you're cooking
I've always said I enjoyed buffalo cauliflower for its own attributes, I was never trying to compare it to chicken or to fool my taste buds. Both are good and could/ should be served beside each other. Awesome video as always!
This is my philosophy for most vegan/vegetarian foods :) I don't necessarily care how much it tastes like meat or how well it imitates something, I just want it to be good on its own!
Pro-tip, cauliflower and broccoli are best cut at the stem and torn away from the bottom, both from the stalk and when separating the florets. THAT results in the least wastage and crumbly bits falling off.
Brian knows his fried stuff. @4:30, In the batter/breading industry, adding that moisture is called "Seeding". We seed breading to get more texture on product and make it look more homestyle. Ideal seeding is almost like making a pie crust. You can add the wet to the dry and rub it between your hands like washing your hands with flour. It's ready when you can grip it in a fist and it holds it's shape but crumbles easily.
This is a great recipe for cauliflower wings! One of the best on UA-cam! I don’t like the ones where there’s so much breading, so this is prefect and the pickling step is a game changer! Woot!
One of my favorite snacks is baked buffalo cauliflower. It's a little quicker but without any breading or deep frying it's no doubt less delicious. Thanks again for the video.
These are the best cauliflower wings I've ever made. These are the only time I was able to get them as crispy as restaurants get them. They are a little more work. But honestly so worth the effort.
This recipe turned out really well. Multiple people who "can't stand vegetables" loved these things. The pickling and the rice flour are pro details that I'll be incorporating into other dishes in future. I appreciate Brian's expertise and polished presentation.
I'll definitely make these as they look delicious. Just a note for any vegetarians/vegans. Worcestershire sauce isn't vegetarian as it contains anchovies. I'd personally substitute with a bit of soy sauce.
Just did these like 1 hour ago and yesterday aswell. I actually think that you should skip the dredging in flour before you dip them in the buttermilk mix. Yes, you get a more even coating if you dredge before, but I felt it tasted better when it was not coated (less doughy flavor/more cauli). Seeing some browning on the cauliflower is tastier imho.
Geez, last time I checked Brian had just a few thousand followers. I was disappointed he wasn’t catching on. One of the best food vid makers in the US, West, heck, even the world! Going to adapt this recipe for tacos. I made a version of buffalo wing cauliflower with a jalapeño slaw and garlic-crema sauce for tacos. But my cauliflower recipe definitely needed an upgrade. I used a tempura batter, but I think the batter he made would work better. Kudos again, Brian. I see I have a lot of vids to catch up on. Doing a Detroit pizza today using a mix of your recipe and Serious Eats.
I wanna say, “I just FOUND YOU” and I can not stop watching your videos! Love the way you explain, your simplicity, clearness and sense of humor. Enjoying the process WHILE anxiously waiting on that last dance at the end. 🕺🏻 🪩 🎶🤭😅 Keep it up!
I watched this right before bed… and now I am so hungry… and mad! I know I will be up all night thinking about that damn delicious cauliflower. Wow it looked so good. Must make this asap. Great work!
Cant wait to see what kind of genius you add to this recipe. I have usually followed the America's Test Kitchen Vegan-style recipe with my own twists, so I'm ready to improve my game.
Man, you just keep coming out with some really fun recipes and add some nice twists I haven't seen before! I thought I already knew my favorite youtube cooks but I've found myself making several of your recipes the last few months. Also, haven't seen anyone use worscheshire and garlic in their buffalo sauce and that just sounds perfect.
Buffalo-breaded fried cauliflower was always the most popular thing that the cafeteria served at my old job. Such a giant agita bomb, but so addictive. Guaranteed to finish your 12-hour shift with gastritis, but so worth it. If a hospital can make these taste good, so can you (or you can just find the same frozen stuff they use if yours sucks).
Instead of using a spoon to keep your hands dry use the technique where you have one hand used for dry and the other used for wet, take dry stuff toss it into batter wet hand coats it then tosses it back etc. btw I love your videos keep it up!
Brian is right about the Xanthan gum. A TINY amount is necessary. One time I was making a sauce and misread a 1/4 teaspoon for 1/2 TABLESPOON. What I was left with was unusable. It was a thick, viscous gel. It was no longer saucy in any respect. Xanthan gum is the king of thickeners, and you would be wise to tread with caution when using it. You will never use more than a teaspoon, and even a teaspoon is overly excessive in many cases.
🤤❤ I did a whole cauli and probably ate the third🤦♀️. My carnivore husband thought it tasted like meat😏. I didn’t have rice flour on hand so used half and half polenta and breadcrumbs to replace it. I threw some dry harissa spice in the dredge too.
Wanted to be first.... but some guys were faster. I typically pickle cauliflower, but maaaaaan. This would be a banger. Going back to watch the whole vid now.
Brian, it's really brilliant. Thank you so much. You just return me to life today. Bst regards from Manchester, from Kyiv lady, born in Lugansk... Going to bake it right now ✊🇺🇦
Just found your channel a few weeks ago and have pretty much watched all the vids... love 'em! Would love to see a whole wheat bread vid... and also an aglio y olio vid (maybe even with a couple other variations, too). I've been trying both and just can't get 'em quite right. Wife's been making your donuts, apple fritters, and cheesecakes so thank you for that!
I don’t usually pay much attention to video sponsor messages but this one grabbed me and I’ve already downloaded fetch and used your code. Thank you! Oh yea, cool vid too :) always love your content!
A spider works really well for both the pre flouring (instead of shaking between fingies) and the butter milking steps. Also keeps you glop free on the hands.
The frozen ones are surprisingly really good so I am pretty sure these are going to be amazing. Debating on making these soon as we don't normally deep fry but pretty sure we're going to do it anyway.
Would love to see these vacuum sealed( once chilled). Then tested a couple of weeks later, using various heating methods. You might be able to make them in bulk, when caulis are in season , then enjoy them later, with less work. What do you think Bri, from one chef to another; how about an experiment ?
Along the same line of thought as this video; the first time I had Gobi Manchurian I almost didn't believe it was cauliflower. I love the texture when it's made right.
Gerber Sandwich please! So hungry... Native St. Louisan (Eureka) but I don't live in St. Louis anymore, so no provel. :-( Tip: Your Provel blend is very close, but if you mix it with an additional equal portion of white american cheese (from the deli) it's nearly exact. The deli american is basically pasteurized process white cheddar and swiss, so it fits in flavor-wise and melts/sticks just like provel. And it's available everywhere in the US.
I've stumbled across you chef and i love your videos the way they are streamlined to be interesting to learn from and fun to watch are so impressive, much love
Would love to see you develop a recipe for Saag or Palak Paneer! Homemade fresh cheese makes for a very underrated main course, and I think you'd do a great job of making it fun and approachable for the home cook!
I am absolutely not vegan or vegetarian but omg I love buffalo cauliflower so much. I crave chicken wings at time, and other times I just really crave buffalo cauliflower. I don' think buffalo cauliflower is a vegetarian substitute for buffalo wings. they're just their own thing and they are delicious
Agree. They are their own thing and just as fun
ma petite chou-fleur ❤️
Dawwwwwww 🥰
Cauli 'wings' are so good. I would make one teeny tiny change to this. You cut your cauliflower through the florets which creates those little bits of debris. I usually stick to the paring knife and just cut the florets off the central stalk. It creates cleaner florets that look more like little drumets and no debris...it does take about 4 times as long though. So, you win for timing.
We're not vegetarian or vegan but I'd really like to start experimenting with more meatless dishes and these "wings" seem like a great place to start. Thanks Bri!
Every veggie recipe of yours is a big W. Thank you chef!
Thanks A!
I’m the same way, I love vegetables but 9/10 don’t like when people try to make them into meat. I am a huge fan of cauliflower wings however and will definitely be trying this!
I agree, "cauliflower wings" aren't trying to be chicken, they're just tasty fried battered cauliflower
Who cares what people do, if you're vegetarian doesn't mean you don't want to replicate something. It's not that big a deal
So, no tofurkey then? lol...
@@connormorse9191 we are all allowed our own food opinions and I gave mine. It’s not that deep bud
As a vegetarian who loves your videos and the recipes you feature, I greatly appreciate this episode. I agree 100%, vegetables aren't better just because they are in "meat" forms. I love a recipe where there is no intent in hiding what you're cooking
I've always said I enjoyed buffalo cauliflower for its own attributes, I was never trying to compare it to chicken or to fool my taste buds. Both are good and could/ should be served beside each other.
Awesome video as always!
This is my philosophy for most vegan/vegetarian foods :) I don't necessarily care how much it tastes like meat or how well it imitates something, I just want it to be good on its own!
Pro-tip, cauliflower and broccoli are best cut at the stem and torn away from the bottom, both from the stalk and when separating the florets. THAT results in the least wastage and crumbly bits falling off.
Brian knows his fried stuff. @4:30, In the batter/breading industry, adding that moisture is called "Seeding". We seed breading to get more texture on product and make it look more homestyle. Ideal seeding is almost like making a pie crust. You can add the wet to the dry and rub it between your hands like washing your hands with flour. It's ready when you can grip it in a fist and it holds it's shape but crumbles easily.
I love cauliflower in all forms.
I have a vegetarian child, we’ve tried these but I’m def adding the pickling step asap. Looks so good!
This is a great recipe for cauliflower wings! One of the best on UA-cam! I don’t like the ones where there’s so much breading, so this is prefect and the pickling step is a game changer! Woot!
One of my favorite snacks is baked buffalo cauliflower. It's a little quicker but without any breading or deep frying it's no doubt less delicious. Thanks again for the video.
These are the best cauliflower wings I've ever made. These are the only time I was able to get them as crispy as restaurants get them. They are a little more work. But honestly so worth the effort.
This is a great recipe because you can add whatever flavours you prefer. Thank you. 😋
This recipe turned out really well. Multiple people who "can't stand vegetables" loved these things. The pickling and the rice flour are pro details that I'll be incorporating into other dishes in future. I appreciate Brian's expertise and polished presentation.
Anyone who says they "can't stand vegetables" is acting like a child imo
I'll definitely make these as they look delicious. Just a note for any vegetarians/vegans. Worcestershire sauce isn't vegetarian as it contains anchovies. I'd personally substitute with a bit of soy sauce.
There are some vegan ones out there- i know Australia has a few
I admire your creative ideas and thinking.👍👍👍👍👍 you are the best👌👌👌❤❤❤🥰🥰
Thanks for watching Parnik
Just did these like 1 hour ago and yesterday aswell. I actually think that you should skip the dredging in flour before you dip them in the buttermilk mix. Yes, you get a more even coating if you dredge before, but I felt it tasted better when it was not coated (less doughy flavor/more cauli). Seeing some browning on the cauliflower is tastier imho.
Geez, last time I checked Brian had just a few thousand followers. I was disappointed he wasn’t catching on. One of the best food vid makers in the US, West, heck, even the world!
Going to adapt this recipe for tacos. I made a version of buffalo wing cauliflower with a jalapeño slaw and garlic-crema sauce for tacos. But my cauliflower recipe definitely needed an upgrade. I used a tempura batter, but I think the batter he made would work better.
Kudos again, Brian. I see I have a lot of vids to catch up on. Doing a Detroit pizza today using a mix of your recipe and Serious Eats.
Thanks man. Let me know how they turn out.
I wanna say, “I just FOUND YOU” and I can not stop watching your videos! Love the way you explain, your simplicity, clearness and sense of humor. Enjoying the process WHILE anxiously waiting on that last dance at the end. 🕺🏻 🪩 🎶🤭😅 Keep it up!
Cauliflower is so underrated, Cauliflower wings and Cauliflower hashbrowns are beautiful.
This looks great. You always give good instructions. Plus you provide some additional tricks to make everything better. :)
Thanks Candy!
You have to love deep fried. Thanks for the pro tips on doing something simple, but elevated in flavor.
I swear the best part of these videos is watching Brian dancing around at the end living his best life. 👌🏻
I watched this right before bed… and now I am so hungry… and mad! I know I will be up all night thinking about that damn delicious cauliflower. Wow it looked so good. Must make this asap. Great work!
Looks delicious 😋 Greetings from Scotland 😊 Have a great day everyone 🌻
🤙🏻🤙🏻
Sure missing my Scottish life. I lived in Fife and loved it so much there.
This is my new favorite channel
Cant wait to see what kind of genius you add to this recipe. I have usually followed the America's Test Kitchen Vegan-style recipe with my own twists, so I'm ready to improve my game.
Man, you just keep coming out with some really fun recipes and add some nice twists I haven't seen before! I thought I already knew my favorite youtube cooks but I've found myself making several of your recipes the last few months. Also, haven't seen anyone use worscheshire and garlic in their buffalo sauce and that just sounds perfect.
Cauliflower is my favorite tempura veg when I get Thia food, so I know this buffalo version has to be great!
Buffalo-breaded fried cauliflower was always the most popular thing that the cafeteria served at my old job. Such a giant agita bomb, but so addictive. Guaranteed to finish your 12-hour shift with gastritis, but so worth it. If a hospital can make these taste good, so can you (or you can just find the same frozen stuff they use if yours sucks).
YUP... This one is one of my FAVS, Bri... Gratz, dude.!.!.!.!
*I would have thought that these were chicken wings, I had never heard of cauliflower ones, but the idea is great and I intend to cook them!*
Instead of using a spoon to keep your hands dry use the technique where you have one hand used for dry and the other used for wet, take dry stuff toss it into batter wet hand coats it then tosses it back etc. btw I love your videos keep it up!
The Indian restaurant in my neighborhood serves a General Tso's(ish) fried cauliflower. It's amazing.
Great idea as chicken has become expensive this allows a healthier version and still gives you a chicken wings craving substitute
Brian is right about the Xanthan gum. A TINY amount is necessary.
One time I was making a sauce and misread a 1/4 teaspoon for 1/2 TABLESPOON.
What I was left with was unusable. It was a thick, viscous gel. It was no longer saucy in any respect. Xanthan gum is the king of thickeners, and you would be wise to tread with caution when using it. You will never use more than a teaspoon, and even a teaspoon is overly excessive in many cases.
By far the best and funniest video I’ve seen on Buffalo cauliflower!
I use corn masa to make a batter for cauliflower. Add whatever spices. Crispy and delicious. And way easier.
I love dishes that let vegetables stand out on their own. I'll take this over any veggie burger.
Great video! Frank’s is THE best!
I've had an insatiable wing craving lately, thank you for this video! 🍗
BEST CAULI WING RECIPE IVE EVER SEEN.
Really well conceived lesson! Anybody could make this dish, especially anyone hesitant to try deep frying. Thank you!
🤤❤ I did a whole cauli and probably ate the third🤦♀️. My carnivore husband thought it tasted like meat😏. I didn’t have rice flour on hand so used half and half polenta and breadcrumbs to replace it. I threw some dry harissa spice in the dredge too.
Thanks for convincing me that cauliflower hot wings are not unholy. How about a buffalo tofu tutorial?
I have never thought cauliflower could look so delicious.
I happen to be a vegetarian and this is what I do instead of chicken. I also do either Barbecue or honey garlic for the saucing.
Made these tonight. Wow, they are good. I didn't even make the Buffalo sauce. I thought they were awesome right there
I looooved this recipe. First recipe I do from your you channel and it was a hit ❤️
pro-tip: xanthan gum desolves better in oil than in water, so always dissolve in oil before mixing into a sauce.
This looks delicious. A nice alternative to chicken wings, especially around Super Bowl time when the price of wings goes sky high. Really DOPE, dude.
Wanted to be first.... but some guys were faster. I typically pickle cauliflower, but maaaaaan. This would be a banger. Going back to watch the whole vid now.
WOW, those looked amazing! Would you make video like this but with a homemade Orange or sticky sauce???? YUM!
LOVE cauliflower "wings". I'm not vegetarian but these are just SO good on their own account
Everything you make tastes delicious and I have become a much better cook, thanks in part to you! I'm making this for sure!
Brian, it's really brilliant. Thank you so much. You just return me to life today. Bst regards from Manchester, from Kyiv lady, born in Lugansk... Going to bake it right now ✊🇺🇦
Just found your channel a few weeks ago and have pretty much watched all the vids... love 'em!
Would love to see a whole wheat bread vid... and also an aglio y olio vid (maybe even with a couple other variations, too). I've been trying both and just can't get 'em quite right.
Wife's been making your donuts, apple fritters, and cheesecakes so thank you for that!
I don’t usually pay much attention to video sponsor messages but this one grabbed me and I’ve already downloaded fetch and used your code. Thank you!
Oh yea, cool vid too :) always love your content!
Curry Cauliflower next? I know a lot of people who aren't fans of Curry, but I like the stuff
A spider works really well for both the pre flouring (instead of shaking between fingies) and the butter milking steps. Also keeps you glop free on the hands.
The frozen ones are surprisingly really good so I am pretty sure these are going to be amazing. Debating on making these soon as we don't normally deep fry but pretty sure we're going to do it anyway.
Im going to have to try this recipe in the air fryer
Wow, those are a dead ringer for Panda Orange Chicken. Also, how about a video showing things you can make with leftover dredge flour?
Now that, I would eat.
Thanks Brian, this is the best recipe for buffalo cauliflower! Delicious!
Love this technique, thank you. My daughters went crazy over these crispy buffalo hot wings!
This actually looks delicious!
YUM = Cauliflower buffalo style! What a concept, What a Chef. Thank you Brian for all you do for us wanna be good cookers like you!
You are frying Cauli in Dutchy, nice.
Would love to see these vacuum sealed( once chilled). Then tested a couple of weeks later, using various heating methods. You might be able to make them in bulk, when caulis are in season , then enjoy them later, with less work. What do you think Bri, from one chef to another; how about an experiment ?
Along the same line of thought as this video; the first time I had Gobi Manchurian I almost didn't believe it was cauliflower. I love the texture when it's made right.
Well I know what my wife and I are having tomorrow! Amazing as always!
Gerber Sandwich please! So hungry... Native St. Louisan (Eureka) but I don't live in St. Louis anymore, so no provel. :-( Tip: Your Provel blend is very close, but if you mix it with an additional equal portion of white american cheese (from the deli) it's nearly exact. The deli american is basically pasteurized process white cheddar and swiss, so it fits in flavor-wise and melts/sticks just like provel. And it's available everywhere in the US.
I've stumbled across you chef and i love your videos the way they are streamlined to be interesting to learn from and fun to watch are so impressive, much love
A standard part of my order when I go to my favorite Indian restaurant is mixed vegetable pakora, so I'd definitely give these a try.
Nice one, props from a Buffalo native
Yep... we call this "gobi manchurian" here in India. It is a standard part of Indianized "chinese" cuisine.
If Franks isn't enough for you, they do make a Frank's Xtra Hot which has the same classic Buffalo flavor profile, but spicier.
"Pickly-liquid" is now my new favourite thing to say... I might name my daughter this 🤔
I'll have to give this a try
like vegetarian I didn't know this recipe, now I need to try right now. btw your long hair look so nice
Those hit so hard I consider it assault
Add a touch of celery salt to the buffalo sauce for that little extra something. Really picks it up to the next level!!
You'll be passing 1 mil soon 💪
This looks so good!! This is one of my favorite things to eat. I’m definitely going to be trying this recipe.
Absolutely will make these! thanksssss! Brian, PLEAAAASE make dumplings sometime!!!!!
Just tried this for the first time today! I love it!
I love Buffalo cauliflower! I think I might even make it better than the chicken wings. That looks so delicious it’s making me hungry
Looks delicious. Next maybe Gobi manchurian?
>Me thinking I am going to make this for my vegan friend
>Buttermilk is dairy
>Fuck
"Vsicosity" at 7:27 is great!
Yeah!
This recipe looks like a great reason to wet some drys, dry some wets, wet some drys and dry some wets! :D
OMG, that looked sooooooooo awesomely delicious! Thank you for sharing, it is something I can make - yay! 😉❣
This was so easy and fun to do. And what a great way to elevate the humble cauliflower.
UNREAL!!!! Thank you Brian 🤟🤟🤪🤪
subbed the rice flour for cornstarch because they were out, still turned out amazing!
Would love to see you develop a recipe for Saag or Palak Paneer! Homemade fresh cheese makes for a very underrated main course, and I think you'd do a great job of making it fun and approachable for the home cook!