Crispy Korean BBQ Cauliflower Wings
Shatteringly crispy cauliflower — double-fried from a potato-starch dredge — lacquered in a sweet, sticky gochujang BBQ glaze and finished with a snowfall of sesame seeds.
This is the appetizer that disappears before dinner even starts.
Watch it made
Directions
- Break the cauliflower into florets.
- Make the sauce: combine the gochujang, agave, brown sugar, ketchup, mirin, rice vinegar, dark soy sauce, sesame oil, and minced garlic. Set aside.
- Wet batter: whisk the vegan mayo and plant-based milk together in a bowl (optional pinch of salt & pepper).
- Dry dredge: put the potato starch in a separate bowl.
- Dip each floret in the wet batter, then dredge in the potato starch.
- Heat the oil to 375°F and double-fry the coated cauliflower — the second fry goes 5–6 minutes — until crispy and golden.
- Reheat the sauce in a pan, add the fried cauliflower, and toss to glaze.
- Plate, sprinkle with sesame seeds, and serve.
