Baked Cauliflower Wings with Gochujang Sauce
Ingredients
- 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 or rice flour
- 1/2 cup panko
- 1-2 tbsp vegan parm
- 1-1 1/2 cup water
- 1/2 cup Gochujang sauce
Preparation
Preheat the oven to 425 degrees Fahrenheit.
Break off the florets of the cauliflower and place them in a bowl.
In a medium-sized bowl, mix all ingredients except the Gochujang sauce and whisk to combine.
Ensure the batter is not too thick or too thin; it should stick to the cauliflower.
Dip each floret in the batter, coating completely, and shake off any excess.
Place the coated florets on a parchment-lined baking sheet.
Bake for 25 minutes.
Turn the florets and continue baking for 15-20 more minutes until crispy.
Tips
Serve with Tahini Sriracha dipping sauce for added flavor, or enjoy as a standalone snack.
This dish is perfect for game day or as a healthy vegan appetizer.
