In a pot of boiling salted water, add the cauliflower florets and cook in the water for 5 to 6 minutes.
Once the cauliflower is cooked, but not mushy, transfer to a tray and place in the refrigerator. Cool the cauliflower down completely.
Now, let’s make the batter! In a bowl, add the rice flour, corn starch, and 00” flour, and salt & pepper.
Mix the dry ingredients well and add the water. Using a whisk, mix the batter well.
The batter should be thick and not runny. Dip the cauliflower in the batter and into the panko crumbs!
Fry the cauliflower in hot oil, until crispy and golden brown!
Sprinkle the wings with Bomb Bay seasoning and drizzle with our Korean BBQ Sauce.
Ready? Set. DEVOUR!!!