Ingredients
Scale
- 1 head cauliflower, cut into bite-sized florets
- 1 cup rice flour
- 1/2 cup cornstarch
- 1 cup water
- 2 tablespoons gochujang
- 2 tablespoons maple syrup, pure
- 1 tablespoon soy sauce, low-sodium if preferred
- 1 teaspoon garlic powder
- agar-agar as needed
Instructions
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Cut your cauliflower into bite-sized florets.
- Rinse the florets under cold water and let them drain thoroughly.
- In a mixing bowl, combine 1 cup of rice flour, 1/2 cup of cornstarch, and 1 cup of water.
- Whisk until smooth.
- Dip each cauliflower floret into the batter until fully coated.
- Let any excess drip off before placing them on the prepared baking sheet in a single layer.
- Bake in your preheated oven for 25 minutes or until golden brown and crispy.
- Flip them halfway through for even cooking.
- While your cauliflower is baking, mix together 2 tablespoons gochujang, 2 tablespoons maple syrup, 1 tablespoon soy sauce, and 1 teaspoon garlic powder in a small bowl until well combined.
- Once out of the oven, transfer your crispy cauliflower wings back into the mixing bowl and pour over the sauce while they are still hot.
- Toss gently but thoroughly to ensure every wing is covered in the glaze.
- Garnish with sesame seeds and sliced green onions if desired.
- Serve immediately.
Notes
Store leftovers in an airtight container.
Reheat in the oven for crispiness.
Serve with a side of rice.
Use fresh cauliflower for best flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Bake
Nutrition
- Calories: 200 kcal
- Sugar: 8g
- Sodium: 500mg
- Fat: 8g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 25mg