Vegan gochujang cauliflower wings

INGREDIENTS

1 medium cauliflower

Batter

3/4 cup / 90g plain flour

1 cup / 240ml unsweetened plant milk (soya, oat, almond)

1 tsp garlic powder

1/4 tsp salt

Generous sprinkling of black pepper

Gochujang sauce

1/4 cup / 60ml gochujang paste

1/4 cup / 60ml soy sauce

2.5 tbsp agave syrup

1.5 tbsp rice vinegar

1 tbsp toasted sesame oil

1/2 lime

1 tsp garlic powder

1/2 tsp ground ginger

Mayo Dip

1/2 cup / 3 heaped tbsp vegan mayonnaise

1 tsp gochujang paste

1 tsp agave syrup

Black pepper

To serve

Sesame seeds

2 spring onion/scallions

METHOD

Preheat the oven to 180C/350F.

Cut the cauliflower into bite sized florets (it will make around 25) and line two baking sheets with baking paper.

Place the batter ingredients in a bowl and whisk. It should be like a pancake batter consistency, not too runny.

Using a fork, place the cauliflower florets into the batter making sure to fully coat them. Let any excess batter drip off and then place onto the lined baking sheet.

Continue until they are all coated, make sure they aren’t touching.

Place into the oven and set the timer for 10 minutes. Using a spatula carefully flip them over and place in for a further 10 minutes.

Make the gochujang sauce by mixing all the ingredients in a bowl. After 20 minutes in the oven, brush the wings in the sauce.

Place back in the oven for 5-10 minutes. If you have leftover sauce you can give them a second coating or coat once they done.

Make the sauce by mixing all the ingredients in a bowl. Serve with the wings and top with sesame seeds and sliced spring onions.

Recipe credit: Cupful of Kale