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Korean Baked Cauliflower "Wings"
Korean Baked Cauliflower "Wings"
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Spicy Korean cauliflower wings with gochujang, ketchup, soy sauce, sesame oil, and honey - a tasty vegetarian snack!
Ingredients:
  • 2 tablespoons gochujang (Korean hot pepper paste)
  • 2 tablespoons ketchup
  • 1 tablespoon raw sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon honey
  • 0.5 teaspoon garlic, minced
  • 6 tablespoons water
  • 0.25 cup sweet rice flour
  • 0.25 cup potato starch
  • 0.5 teaspoon granulated garlic
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground white pepper
  • 1 small head cauliflower, cut into wing-sized pieces
  • 2 tablespoons sesame seeds, or to taste
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
  • Combine the gochujang, ketchup, sugar, soy sauce, sesame oil, honey, and garlic in a small bowl to create a delicious sauce. Set it aside for later use.
  • Combine water, rice flour, potato starch, granulated garlic, salt, and white pepper in a large bowl until well blended. Adjust consistency by adding a little more water if needed.
  • Coat cauliflower pieces in batter and place on baking sheet with space between each piece.
  • Bake in the preheated oven for 30 minutes until golden spots appear.
  • Place the freshly baked cauliflower into a spacious bowl, keeping the oven heated. Pour the sauce over the cauliflower and mix well to cover all pieces. Place the coated cauliflower back on the baking sheet, ensuring there is enough space between each piece. Bake again in the oven until black spots begin to form, approximately 15 minutes.
  • Plate the cauliflower and generously sprinkle sesame seeds on top.

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