Cauliflower Wings
Cauliflower wings are popular for a reason. Easy to make, delicious, nearly guilt free and vegan! What more can you ask for?
Equipment
- oven
Ingredients
KOREAN GOCHUJANG HOT SAUCE INGREDIENTS
- ⅓ cup miso paste
- ¼ cup maple syrup plus more to taste
- ⅓ cup Korean ground chili
- ¼ cup tamari
- 4 cloves garlic
- ¼ cup water to thin sauce
CAULIFLOWER WINGS INGREDIENTS
- 1 medium cauliflower
- ½ tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- ¼ tsp smoked paprika
- ½ cup gluten free flour
- ½ cup gluten-free panko
- 1-2 tbsp vegan parmesan
- 1-1½ cup water
- ½ cup korean gochujang hot sauce
SRIRACHA TAHINI DIPPING SAUCE INGREDIENTS
- 3 tbsp tahini
- 1 tsp maple syrup
- ½ lemon juiced
- 1 clove garlic minced
- salt and pepper
- water to thin
- 1 tbsp vegan sriracha
Instructions
KOREAN GOCHUJANG HOT SAUCE INSTRUCTIONS
- Blend all ingredients until smooth
CAULIFLOWER WINGS INSTRUCTIONS
- Preheat to 425 degrees F
- Break off the florets of cauliflower and place in a bowl.
- In a medium sized bowl mix everything but Gochujang sauce and whisk to combine.
- The batter should not be too thick or too thin. You want it to stick to the cauliflower. Dip each floret and coat completely, shaking off any excess.
- Place on a parchment lined baking sheet and bake for 25 minutes.
- Turn and continue baking for 15-20 more minutes until crispy.
SRIRACHA TAHINI DIPPING SAUCE INSTRUCTIONS
- Mix everything but sriracha into a small bowl and stir to combine. Add water a tbsp at a time until you get the desired texture. Add sriracha to taste and stir.
- Toss freshly baked wings in the hot sauce until well coated and serve immediately.