Korean BBQ Cauliflower Wings Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 large cauliflower head (about 800g), cut into florets</li><li class="ingredients-single-item">100g all-purpose flour</li><li class="ingredients-single-item">30g cornstarch</li><li class="ingredients-single-item">10g garlic powder</li><li class="ingredients-single-item">5g onion powder</li><li class="ingredients-single-item">3g salt</li><li class="ingredients-single-item">2g black pepper</li><li class="ingredients-single-item">240ml plant-based milk (or regular milk)</li><li class="ingredients-single-item">80g panko breadcrumbs</li><li class="ingredients-single-item">For the Korean BBQ Sauce:</li><li class="ingredients-single-item">120ml soy sauce (reduced sodium)</li><li class="ingredients-single-item">60g gochujang (Korean chili paste)</li><li class="ingredients-single-item">60ml maple syrup (or honey)</li><li class="ingredients-single-item">30ml rice vinegar</li><li class="ingredients-single-item">15ml sesame oil</li><li class="ingredients-single-item">25g brown sugar</li><li class="ingredients-single-item">20g minced garlic (about 4 cloves)</li><li class="ingredients-single-item">10g grated fresh ginger</li><li class="ingredients-single-item">For Garnish:</li><li class="ingredients-single-item">15g toasted sesame seeds</li><li class="ingredients-single-item">3 green onions, thinly sliced</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">2 large baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Wire cooling rack</li><li class="equipment-single-item">Small saucepan</li><li class="equipment-single-item">Mixing bowls</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 220°C (425°F). Line two large baking sheets with parchment paper and lightly spray with cooking oil. This high temperature will help achieve a crispy exterior without deep-frying.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Wash and thoroughly dry your cauliflower florets. It's crucial they're completely dry so the batter will adhere properly. Cut them into wing-sized pieces, making sure they're relatively even in size for consistent baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, salt, and pepper. The cornstarch is key for creating a light, crispy coating when baked. Gradually add the plant-based milk while whisking until you have a smooth, slightly thick batter that coats the back of a spoon.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place panko breadcrumbs in a separate shallow bowl. Dip each cauliflower floret into the batter, allowing excess to drip off, then roll in panko breadcrumbs, pressing gently to adhere. The panko creates a fantastic crispy texture that mimics the crunch of fried chicken wings.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Arrange the coated cauliflower on the prepared baking sheets, ensuring they don't touch each other. Lightly spray the tops with cooking oil to help them brown. Bake for 20 minutes, then flip each piece carefully and bake for another 10-15 minutes until golden brown and crispy. The coating should audibly crunch when tapped with tongs.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the cauliflower bakes, prepare the Korean BBQ sauce. Combine all sauce ingredients in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low and cook for about 5-7 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. The reduction concentrates the flavors and creates a sauce that will cling beautifully to the cauliflower.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the cauliflower is done baking, let it cool on the baking sheets for 5 minutes. This brief cooling period allows the coating to set, ensuring it stays crispy when sauced. If you prefer extra-crispy wings, place them on a wire rack after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>You have two options for saucing: For crispier wings, brush the sauce onto the cauliflower or serve it alongside for dipping. For more traditional saucy wings, place two-thirds of the cauliflower in a large bowl and gently toss with enough sauce to coat. Reserve the remaining sauce for serving.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For an extra flavor boost, return the sauced cauliflower to the oven for 3-5 minutes to let the sauce caramelize slightly. Watch carefully to prevent burning, as the sugar in the sauce can caramelize quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the finished Korean BBQ Cauliflower Wings to a serving platter and garnish generously with toasted sesame seeds and sliced green onions. The sesame seeds add a nutty crunch while the green onions provide a fresh, sharp contrast to the sweet-spicy sauce. Serve immediately while still hot and crispy, with any remaining sauce on the side for dipping.</li></ol>