Crispy cauliflower florets coated with a Korean-inspired, sticky, rich, spicy sauce. Who needs chicken wings when you can have this amazing vegan alternative?
Ingredients
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
To serve
- 1 tbsp sesame seeds
- 2 spring onions, finely sliced
- cooked rice
Method
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Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper and brush with oil.
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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.
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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.
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Meanwhile, make the sauce by mixing all the ingredients together.
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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.
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Sprinkle with the sesame seeds and spring onions and serve rice on the side.
Source: BBC
