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This is feeding: 3 people
Ingredients
Spicy Korean Cauliflower Wings
- 1 small-medium Head of Cauliflower
- 1/2 cup Unsweetened Non-Dairy Milk
- 1/2 cup Water
- 1/2 cup All Purpose Flour or rice flour for a gluten-free option
- 1/2 tsp Salt
- 1/2 tsp Pepper
Maple Gochujang Glaze
- 1/4 cup Gochujang Paste
- 3 tbsp Maple Syrup
- 1 tbsp Sesame Oil
- 1/2 tsbp Tamari or Soy Sauce
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Ginger minced
- 2 cloves Garlic minced
- 1/4 tsp Salt & Pepper
- Water as needed
Lemon & Garlic Dip
- 1 cup Plant-based Yogurt
- 1 tbsp Lemon Juice
- 1 tsp Garlice Powder
- 1/2 tsp Sea Salt
Ranch Dip
- 1 cup Plant-based Mayo
- 1 tbsp Apple Cider Vinegar
- 1/2 cup Non-dairy Milk
- 1/2 tsp Garlic Powder
- 1/4 tsp Salt
- 2 tsp Parsley chopped
Instructions
- 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— the batter should be pourable, but thick enough to stick on the cauliflower. Dip each floret into the mixture and coat evenly, and shake to remove excess. Arrange florets on baking sheet (shouldn’t be 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+sesame seeds and with dip.
- For the dips, just mix together the ingredients and serve with the cauliflower wings.
Notes
If using rice flour (for gf option), you may need to add a bit more water to the batter.