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Korean inspired Cauliflower Wings in a spicy and tangy fermented chilli paste otherwise known as Gochujang.
Ingredients
- 1 cauliflower medium size
Batter
- 3/4 cup flour
- 1 cup soy milk unsweetened
- 1 tsp garlic powder
- 1/4 tsp salt
- sprinkle black pepper
Gochujang Sauce
- 1/4 cup gochujang sauce
- 1/4 cup soy sauce
- 2.5 tbsp agave syrup
- 1.5 tbsp rice vinegar
- 1 tbsp sesame oil toasted
- 1/2 lime
- 1 tsp garlic powder
- 1/2 tsp ground ginger
Mayo
- 1/2 cup vegan mayonnaise
- 1 tsp gochujang paste
- 1 tsp agave syrup
- black pepper
To Serve
- sesame seeds
- 2 spring onions
Instructions
- Preheat the oven to 180C/350F.
- Cut the cauliflower into bite sized florets (it will make around 25) and line two baking sheets with baking paper.
- Place the batter ingredients in a bowl and whisk. It should be like a pancake batter consistency, not too runny.
- Using a fork, place the cauliflower florets into the batter making sure to fully coat them. Let any excess batter drip off and then place onto the lined baking sheet.
- Continue until they are all coated, make sure they aren't touching.
- Place into the oven and set the timer for 10 minutes. Using a spatula carefully flip them over and place in for a further 10 minutes.
- Make the gochujang sauce by mixing all the ingredients in a bowl. After 20 minutes in the oven, brush the wings in the sauce.
- Place back in the oven for 5-10 minutes. If you have leftover sauce you can give them a second coating or coat once they done.
This recipe was republished with permission from CupfulofKale.
Find the original recipe here.
