Ingredients
Units
Scale
- 1 large cauliflower
- 3 cups cornflakes, crushed
- 1 tsp cayenne powder
- 1 tsp black pepper
- 1 tsp salt
- 1/2 cup flour
- 1 tbsp soy sauce
- 1/2 cup water
- 1 tbsp cornflour
- 1/8 cup olive oil
Sticky Gochujang Sauce:
- 2 tbsp oil
- 1/2 cup gochujang sauce
- 1/2 cup maple syrup
- 4 tbsp soy sauce
- 8 garlic cloves, grated
- 1 tbsp grated ginger
- 4 tbsp rice vinegar
- 4 tbsp water
Instructions
- Pre-heat oven to 230°C / 446°F and line a baking tray with parchment paper.
- Cauliflower Wings: Cut cauliflower into bite-sized florets. Crush cornflakes and mix with cayenne, salt, and black pepper in a bowl. In another bowl, whisk water, flour, soy sauce, and cornflour until smooth. Dip cauliflower into batter, let excess drip off, then coat in cornflake mixture. Place on baking tray, drizzle with oil, and bake for 20–30 minutes until golden. Flip and bake for a further 5-10 minutes.
- Gochujang Sauce: Heat oil in a pan and fry garlic, ginger, and gochujang for 30–40 seconds. Add water, soy sauce, maple syrup, and rice vinegar. Simmer 2–3 minutes. Carefully toss baked cauliflower in sauce until fully coated.
- Sprinkle with sesame seeds and serve immediately.