Crispy cauliflower florets coated with a Korean-inspired, sticky, rich, spicy sauce. Who needs chicken wings when you can have this amazing vegan alternative?
For the crispy cauliflower
- vegetable oil, for greasing
- 100g/3½oz plain flour
- 1 tbsp soy sauce
- 1 small cauliflower, outer leaves removed, cut into florets
- 30g/1oz dried breadcrumbs or panko breadcrumbs
For the sauce
- 60g/2¼oz gochujang (Korean fermented chilli paste)
- 1 tbsp light brown sugar
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 garlic cloves, crushed
- 1 tsp finely grated fresh root ginger
- 1 tbsp sesame seeds
- 2 spring onions, finely sliced
- cooked rice
Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper and brush with oil.
Put the flour, 150ml/5fl oz water and soy sauce in a large bowl and stir to make a thin batter. Add the cauliflower florets and stir to coat completely. Sprinkle over the breadcrumbs and mix until coated.
Place the coated florets on the baking trays, spacing them apart as much as possible. Drizzle with a little more vegetable oil. Bake for 20–25 minutes, until just starting to get crispy underneath.
Meanwhile, make the sauce by mixing all the ingredients together.
Tip the cauliflower into a clean, large bowl, pour the sauce over and stir to coat. Spread the cauliflower over the two baking trays again and return to the oven for a further 15–20 minutes, until sticky and slightly crisp.
Sprinkle with the sesame seeds and spring onions and serve rice on the side.