Crispy, sticky and loaded with Korean BBQ flavour, these cauliflower wings are a crowd-pleaser for vegans, vegetarians and carnivores alike. Hot tip: mix our Ramen Seasoning into Kewpie Mayo for the perfect dipping sauce.
Korean-Style BBQ Cauliflower Wings
Rated 5.0 stars by 1 users
Cuisine
Korean/American Fusion
Servings
2-4 people
Ingredients
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1 Cauliflower Head
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80g plain flour
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30g cornflour
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1tsp garlic powder
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1tsp onion powder
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½ tsp salt
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180ml water
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Condimaniac Korean-Style BBC Sauce
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Sesame seeds
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Spring onion
Directions
Preheat the oven to 230°C (210°C fan). While the oven heats up, cut the cauliflower into bite-sized florets.
In a large bowl, whisk together the plain flour, cornflour, onion powder, garlic powder and salt. Gradually add the water, whisking until you have a smooth batter.
Add the cauliflower florets to the batter and toss until each piece is evenly coated.
Line a baking tray with parchment paper. Place the coated florets on the tray, allowing any excess batter to drip off first. Make sure the florets are evenly spaced to prevent them from sticking together and to help them crisp up.
Bake for 10 minutes, then generously brush the florets with Condimaniac Korean-Style BBQ Sauce. Return to the oven for a further 10 minutes, brush with more sauce, and bake for a final 5 minutes until sticky and caramelised.
For extra saucy wings, add a little more Korean-Style BBQ Sauce to a large bowl. While the cauliflower is still hot, transfer the wings to the bowl, cover with a plate or lid, and gently shake until evenly coated.
Serve immediately, garnished with sesame seeds and sliced spring onions. For the ultimate dipping sauce, mix our Ramen Seasoning into a spoonful of Kewpie Mayo and serve alongside.
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