.jpg.rend.hgtvcom.126.196.suffix/1789013089131.jpeg)
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Honey Jerk Cauliflower "Wings"
Getting reviews...
- Level: Intermediate
- Total: 1 hr
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 305
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 5 g
- Cholesterol
- 23 mg
- Sodium
- 550 mg
These crispy cauliflower wings bring all the sweet heat. The florets are coated in a spiced batter and fried until golden, then tossed in a buttery jerk sauce sweetened with honey and sharpened with hot pepper sauce. It’s spicy, sweet, tangy and a little messy in the best way. Fresh lime zest and scallions cut through the richness, making these just as good for game day as they are for a very snacky dinner.
- Level: Intermediate
- Total: 1 hr
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 305
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 5 g
- Cholesterol
- 23 mg
- Sodium
- 550 mg
Ingredients
Jerk Paste:
Cauliflower:
Honey-Jerk Sauce:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the jerk paste: Thinly slice the greens of 2 scallions and reserve for garnish. Coarsely chop the remaining scallion whites and greens and add to a blender. Add the canola oil, ketchup, soy sauce, brown sugar, vinegar, Worcestershire, thyme, allspice, cinnamon, nutmeg, garlic, ginger and Scotch bonnet and blend until smooth.
- Transfer the mixture to a small skillet and cook over medium heat, stirring constantly, until darker brown and the oil begins to separate, 8 to 10 minutes. Transfer to a bowl and let cool to room temperature.
- For the cauliflower: Fill a large, heavy pot with about 2 inches of oil and heat to 350 degrees F. Set a wire rack over a rimmed baking sheet.
- Whisk the flour, cornstarch, allspice, baking powder, garlic powder, cinnamon, nutmeg, 1 tablespoon salt and 1/2 teaspoon black pepper in a large bowl. Add the vodka and 1/2 cup cold water and whisk until smooth. Whisk in 1 teaspoon of the cooled jerk paste.
- Add the cauliflower and toss to coat. Working in batches, lift the florets from the batter one at a time, letting the excess drip off, and carefully lower into the hot oil. Fry, adjusting the heat as needed to maintain 340 to 350 degrees F, until golden brown and crisp, 3 to 4 minutes. Transfer to the prepared rack and sprinkle lightly with salt. Repeat with the remaining cauliflower, allowing the oil to return to temperature between batches.
- For the honey-jerk sauce: Melt the butter in a small saucepan over medium-low heat. Meanwhile, whisk the remaining jerk paste with the hot pepper sauce, 1/2 teaspoon salt and 1 teaspoon water in a large bowl. Slowly whisk in the melted butter until smooth and emulsified, then whisk in the honey. If the sauce is too thick to coat the cauliflower, whisk in another teaspoon of water. Taste and add more hot pepper sauce, if desired. Reserve half of the sauce for dipping.
- Add the fried cauliflower to the bowl with the remaining sauce and toss to coat evenly. Transfer to a serving platter and garnish with the reserved scallion greens and lime zest. Serve immediately with lime wedges and the reserved sauce for dipping.
