Spicy Asian-Style Cauliflower Wings
These sticky garlicky crispy cauliflower wings are proof that cauliflower is one of the most underrated and versatile veggies to cook with! Serve these as an appetiser or as part of a hearty meal paired with rice.
Ingredients
- 1 cauliflower, broken into florets
- ⅓ cup all-purpose flour
- 1 tbsp corn flour
- ½ cup milk
- pinch of salt
- crack of black pepper
- 1 tbsp paprika
- 1-2 cups breadcrumbs/ panko breadcrumbs
For the garlicky sauce
- 1-2 tbsp cooking oil
- 3-4 cloves of minced garlic
- 2-3 tsp gochugaru
- 1-2 tbsp sesame seeds
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce (vegan)
- 1 tbsp vinegar
- 2-3 tsp brown sugar
- 3 tbsp water mixed with ½ tbsp corn flour
- sesame seeds (for garnish)
- scallions (for garnish)
Instructions
- Thoroughly clean your cauliflower ; then break it up into bite-sized florets.
- Whisk together a spicy batter with the all-purpose flour, corn flour, milk, salt, pepper and paprika.
- Dip each floret in this batter until generously coated.
- Pour breadcrumbs (panko breadcrumbs preferably!) in another bowl and now roll each cauliflower floret in the breadcrumbs.
- Line them up on a baking tray and pop them in a pre-heated oven at 180C for about 30-40 minutes, flipping the cauliflower pieces halfway. You’ll know when they’re done as they should be golden and crispy on the outside!
To make the garlicky sauce
- Meanwhile, heat a splash of oil in a pan; and add the minced garlic, gochugaru and sesame seeds. Stir well until you have a fragrant chilli-garlic mixture.
- Pour in the soy sauces, oyster sauce, vinegar, brown sugar and water mixed with the corn flour.
- Stir well and let the sauce simmer until thickened.
- Then toss in the cauliflower wings, mixing well to combine.
- Serve these hot with scallions and sesame seeds for garnish; and DIVE IN!
