Korean Baked Cauliflower Wings Food
KOREAN-STYLE CAULIFLOWER 'WINGS' WITH CREAMY GINGER-SESAME DIP
Sticky, crispy, spicy, and sweet. This cauliflower wings recipe is delicious, crowd-pleasing, and perfect for vegetarian game-day. The dip is also great.
Provided by Food52
Categories Appetizer
Yield Serves 4
Number Of Ingredients 25
Steps:
- Preheat oven to 425°F. Line a baking sheet with parchment. Break a head of cauliflower into florets.
- Whisk together 1 heaping Tbs gochujang, 2 Tbs maple syrup, 2 tsp soy sauce, 1 tsp chili sauce (sambel olek), 1 tsp sesame oil, 1 scant Tbs minced fresh ginger, 2 tsp rice vinegar, 1 Tbs grapeseed oil. Set aside.
- For the batter, whisk 1/2 cup rice flour, 1 Tbs cornstarch, 1 tsp grapeseed oil, 1/2 tsp salt, fresh ground pepper, 1/2 tsp cayenne, 1/2 tsp garlic powder, 1/2 tsp ground ginger, 3/4 cup liquid (water and/or nut milk).
- Dip florets in batter and shake off excess. Bake for 30 minutes, turning halfway through.
- While the cauliflower is baking, whisk up dip: 1/2 cup sour cream, labneh, full-fat Greek yogurt, or dairy-free option, 1 Tbs mayo, 1 heaping tsp tahini, 1 tsp fresh minced ginger, 1 chopped scallion, flaky sea salt and fresh ground pepper, set aside.
- While hot, toss florets in sauce, use your hands if needed to fully coat, raise heat to 450°F and bake for 15 minutes. Serve and watch them disappear!
KOREAN BAKED CAULIFLOWER 'WINGS'
Nutritious cauliflower with a spicy sauce makes a great vegetarian substitute for chicken wings. Swap out the honey for agave syrup to make this vegan.
Provided by James Strange
Categories Appetizers and Snacks
Time 1h15m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Mix gochujang, ketchup, sugar, soy sauce, sesame oil, honey, and garlic together in a bowl. Set sauce aside.
- Mix water, rice flour, potato starch, granulated garlic, salt, and white pepper together in a bowl. Add a small amount of additional water if batter is too thick.
- Place cauliflower pieces in a bowl and pour batter on top. Toss to coat. Transfer to the prepared baking sheet, leaving space between each piece.
- Bake in the preheated oven until some spots form, about 30 minutes.
- Transfer baked 'wings' to a large bowl, leaving oven on. Add sauce and toss to coat. Return 'wings' to the baking sheet, leaving space between them. Return to the hot oven until black spots start to appear, about 15 minutes.
- Transfer to a serving plate and top with sesame seeds.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 34 g, Fat 3.6 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 0.5 g, Sodium 541.4 mg, Sugar 12.4 g
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KOREAN CAULIFLOWER WINGS RECIPE (BAKED - NOT FRIED!)
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- PREHEAT OVEN: Preheat oven to 450F or 230C. Line one large baking sheet with parchment paper or you can also use a silicone baking sheet.
- COAT CAULIFLOWER WITH OIL: Place Cauliflower in one medium-sized mixing bowl and pour oil. Toss well to combine. ROAST CAULIFLOWER: Place cauliflower on the baking sheet. Roast for 10-minutes
- MAKE SAUCE: In the same mixing bowl add Korean Gochujang Paste, Coconut Aminos, Honey (or maple syrup), Sesame Oil (or water), Chili Garlic Sauce, and Sea salt. Whisk well to combine.Taste the sauce and balance the flavors accordingly. If you want it sweet then add some Honey or Maple Syrup. If you want more salt, then add some salt.
- REMOVE CAULIFLOWER FROM OVEN: Once your cauliflower is roasted, remove it from the oven.
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- Boil some water with salt in a pot large enough to submerge the full cauliflower. Chop off the excess leaves at the bottom, and place the cauliflower florets side down in the water and boil for 10 or 12 minutes until the cauliflower is tender. Wrap in a clean, dry kitchen towel and set aside while you prepare the sauce - this will help absorb excess moisture from the cauliflower and ensure it's crispy!
- Mix the gochujang, soy sauce, tahini, olive oil, lemon juice, salt and pepper in a bowl to make a sauce with a thick consistency.
- Either transfer the cauliflower to the mixing bowl, toss with the gochujang sauce evenly (make sure not to overcoat) or coat it evenly with your hand on a baking sheet.
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- Preheat oven to 450 F (232 C) and line one large or two small baking sheets with parchment paper or a silicone baking sheet (like this one). Use more baking sheets as needed.
- Add cauliflower to a large mixing bowl and toss with oil to coat. Then arrange on baking sheet(s) and roast for 10 minutes.
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- Remove cauliflower from oven and increase heat to 500 degrees F (260 C). Add a few “wings” at a time to the sauce. Toss to coat generously, tap off excess, and then place back on baking sheet.
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