Sticky Korean Cauliflower “Wings”

I found this recipe in Bon Appétit and made some changes in ingredients. It was absolutely delicious and a bit spicy.

AuthorLaLaLaMarsh
Rating

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Yields4 Servings

Cauliflower
 1 cup Wild rice
Wild Rice
 1 cup Water
 1 cup All purpose flour
 ½ cup Arrowroot powder
 2 tsp Baking powder
 1 Head cauliflower cored and cut into 2" piecesYou could also grab a bag of frozen cauliflower and thaw it before battering if you need to.
Sauce
 1 tbsp gochujang (1 tsp if you can't do spicy
 1 tbsp Gochugaru
 1 tbsp Liquid Aminos
 1 tbsp Brags coconut aminos
 2 tbsp Pure maple syrup
 2 tbsp Mirin
 2 tbsp Unseasoned rice vinegar
 1 cup Water

1

Cook the rice according to the directions on the package. Fluff with fork, replace the lid and allow to sit until the cauliflower is ready to serve.

2

Preheat the oven to 400 and line a baking sheet with parchment powder.

3

Mix flour, arrowroot powder, baking powder and water into a batter. With a fork roll each cauliflower in the batter, allowing the excess to drip off then place them on the baking sheet. Bake the cauliflower at 400 for 25 min turning halfway through.

4

While the cauliflower is baking mix the sauce ingredients and simmer for 10 min until it's thickened.

5

Add in the baked cauliflower and cook another minute or two, tossing the cauliflower until its coated in sauce.

6

Serve over rice of choice, I preferred a wild rice mix for mine!

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Ingredients

Cauliflower
 1 cup Wild rice
Wild Rice
 1 cup Water
 1 cup All purpose flour
 ½ cup Arrowroot powder
 2 tsp Baking powder
 1 Head cauliflower cored and cut into 2" piecesYou could also grab a bag of frozen cauliflower and thaw it before battering if you need to.
Sauce
 1 tbsp gochujang (1 tsp if you can't do spicy
 1 tbsp Gochugaru
 1 tbsp Liquid Aminos
 1 tbsp Brags coconut aminos
 2 tbsp Pure maple syrup
 2 tbsp Mirin
 2 tbsp Unseasoned rice vinegar
 1 cup Water

Directions

1

Cook the rice according to the directions on the package. Fluff with fork, replace the lid and allow to sit until the cauliflower is ready to serve.

2

Preheat the oven to 400 and line a baking sheet with parchment powder.

3

Mix flour, arrowroot powder, baking powder and water into a batter. With a fork roll each cauliflower in the batter, allowing the excess to drip off then place them on the baking sheet. Bake the cauliflower at 400 for 25 min turning halfway through.

4

While the cauliflower is baking mix the sauce ingredients and simmer for 10 min until it's thickened.

5

Add in the baked cauliflower and cook another minute or two, tossing the cauliflower until its coated in sauce.

6

Serve over rice of choice, I preferred a wild rice mix for mine!

Sticky Korean Cauliflower “Wings”
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