Korean-Style Spicy Cauliflower Wings
Ingredients
- 1 cauliflower
- 230g soy milk
- 10g vinegar
- 45g rice flour
- 45g chickpea flour (or 90g wheat flour)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 large pinch salt
Sauce
- 2 tablespoons doubanjiang
- 1 tablespoon maple syrup (or agave syrup)
- 2 tablespoons water
- 1 tablespoon olive oil
Preparation
Preheat the oven to 200°C with fan setting.
Mix soy milk and vinegar in a bowl.
In another bowl, mix rice flour, chickpea flour, paprika, garlic powder, and salt.
When the milk mixture has curdled, pour it into the flour mixture and stir well to make a homogeneous batter.
Cut the cauliflower into florets and dip them in the batter.
Place the coated florets on a baking sheet lined with parchment paper.
Bake for 20 minutes.
Turn the florets over and bake for an additional 20 minutes.
In a bowl, mix doubanjiang, maple syrup, water, and olive oil to make the sauce.
When the cauliflower wings are done, pour the sauce over them, toss with hands to coat evenly, and serve.
Notes
You can use sriracha instead of doubanjiang if preferred.
This dish is perfect as a starter or appetizer.
