Spicy Korean Cauliflower Wings (Vegan)
Korean-style cauliflower wings, battered and drenched in a spicy, tangy glaze gochujang maple glaze and baked until caramelized. Spicy and finger-licking good.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 small to medium head of cauliflower
- ½ cup unsweetened non-dairy milk
- ½ cup water
- ½ cup all-purpose flour or rice flour*
- ½ tsp gochugaru (red pepper flakes, optional)
- ¼ cup gochujang paste**
- 2 tbsp maple syrup
- 1 tbsp sesame oil
- ½ tbsp tamari or soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp minced ginger
- 2 cloves garlic, minced (or 1/2 tsp garlic powder)
- ¼ tsp each salt and pepper
- water to thin (if necessary)
Instructions
- 1
Preheat oven to 450F (232C) and line two baking sheets with parchment paper. Remove leaves from cauliflower and cut into bite-sized florets.
- 2
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 sheets (they shouldn’t be touching) and bake for 25 minutes or until golden brown, then remove from oven.
- 3
While florets are still baking, whisk together sauce ingredients. Dip each baked floret into the sauce until coated, shake well to remove excess, and place back onto the baking sheet. Reduce heat to 400F (200C), and bake florets for an additional 12-15 minutes until caramelized.
- 4
Remove from oven and let cool, then garnish with chopped scallions and toasted sesame seeds. Serve immediately, with optional dipping sauces (see below).