Today we've got a finger-licking recipe for you that's sure to be a hit at any gathering or just for a fun, delicious snack at home: Sticky Korean-Style Cauliflower Wings. These vegan wings are packed with bold flavours and have a fantastic, crispy texture that'll make you forget you're eating cauliflower. Let's dive into this recipe and start enjoying these tasty, plant-based wings!
Recipe:
Serves: 4
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Ingredients:
1 medium cauliflower head, cut into florets
150g plain flour
240ml unsweetened plant milk (e.g., almond, soy, or oat milk)
2 tsp garlic powder
Salt and pepper, to taste
Cooking spray or oil, for greasing
For the sauce:
120ml soy sauce
120ml rice vinegar
120ml agave nectar or maple syrup
2 tbsp gochujang (Korean red pepper paste)
1 tbsp sesame oil
2 cloves garlic, minced
2 tsp grated ginger
2 tbsp cornstarch
60ml water
1 tbsp sesame seeds, for garnish
2 spring onions, sliced, for garnish
Method:
Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. Lightly grease with cooking spray or oil.
In a large bowl, whisk together the flour, plant milk, garlic powder, salt, and pepper until a smooth batter forms.
Dip each cauliflower floret into the batter, allowing any excess to drip off, and place onto the prepared baking sheet.
Bake the cauliflower for 20-25 minutes, or until crispy and golden brown. Flip halfway through cooking to ensure even browning.
While the cauliflower bakes, prepare the sauce. In a small saucepan, combine soy sauce, rice vinegar, agave nectar or maple syrup, gochujang, sesame oil, minced garlic, and grated ginger. Bring to a simmer over medium heat.
In a small bowl, whisk together cornstarch and water to make a slurry. Stir the slurry into the simmering sauce and continue to cook for 3-4 minutes, or until the sauce thickens.
Once the cauliflower is cooked, toss the wings in the sauce until well coated.
To serve:
Serve the Sticky Korean-Style Cauliflower Wings garnished with sesame seeds and sliced spring onions. Enjoy!
Additional Tips:
Serve these cauliflower wings alongside some vegan ranch or blue cheese dressing for dipping.
For a spicier kick, add some extra gochujang or some sriracha sauce to the mix.
Allergy information / alternatives:
This recipe is naturally vegan. Ensure the gochujang you use is free of any allergens.
Nutritional Information (per serving):
Calories: 332 kcal
Protein: 10g
Carbohydrates: 64g
Fat: 5g (Saturated: 1g)
Fibre: 6g
Sodium: 1972mg
Note: Nutritional information is approximate and will vary depending on the specific ingredients used.
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