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 tsp each salt and pepper
Maple gochujang glaze
- 1/4 cup gochujang paste
- 3 tbsp maple syrup
- 1 tbsp sesame oil
- 1/2 tbsp tamari or soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- 1/4 tsp each salt and 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 at a time until it achieves the desired consistency. Dip each floret into the mixture and coat evenly, and shake to remove excess. Arrange florets on baking sheet without touching and bake for 25 minutes or until golden brown, then remove from oven.
While florets are still baking, whisk together sauce, adding additional water if needed to reach a glaze consistency. Let baking sheet cool slightly to prevent bottoms from burning and reduce oven to 400F. Dip each baked floret into the sauce until coated, shake to remove excess, and place back on sheet and 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.
