Baked Vegan Cauliflower Wings with Korean BBQ
Ingredients
- 1 medium cauliflower
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp smoked paprika
- 1/2 cup gluten-free flour
- 1/2 cup panko
- 1-2 tbsp vegan parmesan
- 1 to 1.5 cups water
- 1/2 cup Gochujang sauce
Preparation
Preheat oven to 425°F.
Break off florets of cauliflower and place in bowl.
In medium sized bowl mix everything but gochujang sauce and whisk to combine. The batter should not be too thick or too thin. You want it to stick to the cauliflower.
Dip each floret and coat completely shaking off any excess.
Place on parchment lined baking sheet and bake for 25 minutes.
Turn and continue baking for 15-20 more minutes until crispy.
Toss in Gochujang sauce and serve with Tahini sriracha dip.
