Vegan Korean Bbq Cauliflower Wings
Ingredients
Cauliflower wings
- 1 head cauliflower
- 3/4 cup unsweetened almond milk
- 3/4 cup all-purpose flour
- 2 tsp garlic powder
- 1 tsp paprika powder
- 2 cups breadcrumbs
Korean bbq sauce
- 1/4 cup hoisin sauce
- 1/4 cup maple syrup
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp ketchup
- 1 tsp sesame oil
- 2 cm fresh ground ginger
- 4 cloves garlic
- 1/4 cup water
- 2 tsp corn starch
Preparation
Cut the cauliflower into bite-sized florets.
In a large bowl, combine the flour, garlic powder, paprika and almond milk.
Dip the florets into the batter and roll them in breadcrumbs.
Put on a wire rack and air-fry them for about 12 minutes at 200C/400F.
If you're using an oven, it might take double the time. Just check occasionally to ensure they're golden and crisp.
Let them cool down a little.
For the sauce, add the maple syrup, soy sauce, hoisin sauce, ketchup, sesame oil, rice vinegar, fresh ginger, pepper and garlic to a small pot over medium-high heat.
After it starts to boil, mix 2 tsp of corn starch with some warm water in a separate bowl and add it to the pot, together with 1/4 cup of water.
Lower heat to medium and stir until the sauce thickens.
Cover the wings in the sauce.
Serve hot and right away.
Tips
Don't worry if you don't have any panko; you can finely grind old cream crackers as a substitute.
Top with toasted sesame seeds and spring onion for the best crisp.
