Korean inspired Cauliflower Wings in a spicy and tangy fermented chilli paste otherwise known as Gochujang.
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
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. Make the sauce by mixing all the ingredients in a bowl. Serve with the wings and top with sesame seeds and sliced spring onions. This recipe was republished with permission from CupfulofKale.
Find the original recipe here.