Korean Style Cauliflower Wings

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My Korean Style Cauliflower Wings are soft in the middle, crisp on the outside and coated in a rich, spicy gochujang sauce. But best of all they are entirely plant based so they can be enjoyed by meat eaters and veggies alike!

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, Dinner, lunch, Snack

Cuisine: Korean

Diet: Vegan, Vegetarian

Keyword: cauliflower, chickpea flour, cos lettuce, garlic powder, ginger, gochujang, lime, maple syrup, onion powder, rice wine vinegar, sesame oil, sesame seeds, soy sauce

Servings: people

Calories: 165.3kcal

Equipment

Baking tray

Ingredients

For the crispy cauliflower wings

1 whole cauliflower
75 grams chickpea flour also known as gram flour
0.25 teaspoon garlic powder
0.25 teaspoon onion powder
salt and pepper
100 ml water ice cold

For the sauce

4 tablespoon gochujang red pepper paste
4 tablespoon soy sauce
3 tablespoon maple syrup
1.5 teaspoon sesame oil
1 lime juice only
1.5 teaspoon garlic powder
1 teaspoon ground ginger

To garnish

sesame seeds optional
lettuce optional

US Customary - Metric

Instructions

Pre-heat your oven to 180C / 356F / gas mark 4.
Remove all of the leaves from the cauliflower and cut the florets from the stem.
Break the florets into small bite size pieces and chop the stem into pieces roughly the same size.
In a bowl, whisk together the chickpea flour, spices and the water until you have a smooth but thick batter. (Add a little extra water if your chickpea flour is particularly thirsty.)
Before you begin coating your cauliflower in the batter make sure you have a lightly oiled baking tray next to you.
Carefully dip each piece of cauliflower into the batter and let any excess drip off then place onto the baking tray
Repeat until you have used up all of the cauliflower.
Place the baking tray in the centre of the oven and bake for 20 minutes or until the cauliflower is tender but crisp on the outside.
In the meantime, whisk together the sauce ingredients until you have a smooth sauce. It should be runny but still thick enough to coat your spoon.
If you want to coat the wings in the sauce, add half the sauce to a bowl and then add the wings. toss them gently until coated, adding more sauce as required. Serve on a plate of lettuce, sprinkled with sesame seeds. Alternatively serve the sauce in a dipping bowl alongside.

Nutrition