Ingredients

  • 1/3 cup chickpea miso paste
  • 1/4 cup maple syrup (plus more to taste)
  • 1/3 cup korean ground chili
  • 1/4 cup tamari
  • 4 cloves garlic (minced)
  • 1/4 cup water (to thin)
  • blend until smooth
  • next you will need the wings/cauliflower wings
  • 1 medium cauliflower
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp smoked paprika
  • 1/2 cup gf flour
  • 1/2 cup glutenfree panko breadcrumbs
  • 1-2 tbsp vegan parmesan
  • 1-1 1/2 cup water
  • 1/2 cup gochujang sauce
  • then you will need the sriracha tahini sauce..
  • 3 tbsp tahini
  • 1 tsp maple syrup
  • 1/2 lemon juiced
  • 1clove garlic minced
  • salt and pepper
  • water to thin
  • 1 tbsp vegan sriracha

How to steps

  1. Blend until smooth

  2. Preheat to 425F

  3. Break off florets of cauliflower and place in bowl

  4. In medium sized bowl mix everything but gochujang sauce and whisk to combine

  5. The batter should not be too thick or too thin

  6. Dip each floret and coat completely shaking of any excess

  7. Place on parchment lined baking sheet and bake for 25 minutes

  8. Turn and continue baking for 15-20 more minutes until crispy

  9. Mix everything But sriracha into a small bowl and stir to combine

  10. Add water a tbsp at a time until you get the desired texture

  11. Add sriracha to taste and stir

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