Gochujang Cauliflower Wings

• temps total: 25 minutes

Ingrédients

another day, another cauliflower dish. this time, we’re turning cauliflower into SPICY GOCHUJANG WINGS 🤩

First time I’ve done this + it worked a treat. The dipping sauce really does bring it altogether.

Full recipe is below 👇 shoutout to @cupfulofkale - this is based on her recipe 🙏

INGREDIENTS (serves 2-3)

FOR THE WINGS

1 cauliflower

100g plain flour

1tbsp each: garlic powder, onion powder + smoked paprika

250ml plant milk

FOR THE GLAZE

2 tbsp gochujang paste

1 tbsp each: soy sauce + agave syrup

Juice of 1 lime

1 tsp garlic powder

FOR THE DIP

200ml mayo

1 bunch spring onions

1 garlic clove

1 lime

Salt

Pepper

Toasted sesame seeds

Instructions

Snap the cauliflower into small florets - these will be your wings!

Mix the flour with the seasonings, add salt + pepper, then add the milk. Mix until smooth but not too runny.

Carefully coat the florets in the batter, allowing any excess to drip off.

In a pre-heated oven (180 celsius) or in an air fryer, lay the wings out on a baking sheet, then bake for 10-15 minutes, then flip + bake for another 10-15.

To make the glaze, mix the ingredients together, season to taste + loosen with a splash of water if you need to.

After the wings have baked on both sides, brush + cover them well with the glaze, then continue to bake for a further 10-15 minutes, or until dark red + crisp.

For the mayo, chop the spring onions (save some greens for garnish), mix with grated garlic + the juice of a lime.

To serve, place the wings in a bowl. Top with spring onion + toasted sesame seeds. Add the dipping sauce to a smaller bowl, then enjoy!