Spicy Korean Cauliflower Wings
Ingredients
- 1 small to medium head of cauliflower
- 1/2 cup unsweetened non-dairy milk
- 1/2 cup water
- 1/2 cup all-purpose flour or rice flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Maple gochujang glaze
- 1/4 cup gochujang paste
- 3 tablespoons maple syrup
- 1 tablespoon sesame oil
- 1/2 tablespoon tamari or soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- water to thin, if necessary
Preparation
Preheat oven to 450F (232C) and line two baking sheets with parchment paper. Remove leaves from cauliflower and cut into bite-sized florets.
Whisk all batter ingredients together in a mixing bowl, adding water slowly until it achieves the desired consistency. The batter should be pourable but thick enough to stick on the cauliflower. Dip each floret into the mixture, coat evenly, shake to remove excess, and arrange on baking sheet without touching. Bake for 25 minutes or until golden brown, then remove from oven.
While florets are baking, whisk together sauce ingredients, adding additional water if needed to reach a glaze consistency.
Let the baking sheet cool slightly and reduce oven temperature to 400F. Dip each baked floret into the sauce until coated, shake to remove excess, and place back on sheet. Bake for an additional 12-15 minutes.
Remove from oven and let cool before eating. Serve garnished with chopped scallions and sesame seeds, and with dip.
