💾 Archived View for metasyn.pw › gochujang-cauliflower.gmi captured on 2024-05-12 at 15:10:14. Gemini links have been rewritten to link to archived content
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i made this recently and i liked it - i didn't change it too much. i served it with rice and a cold tofu side dish.
- 1 medium cauliflower
- 3/4 cup / 90g plain flour
- 1 cup / 240ml unsweetened plant milk (soya, oat, almond)
- 1 tsp garlic powder
- 1/4 tsp salt
- generous sprinkling of black pepper
- 1/4 cup / 60ml gochujang sauce
- 1/4 cup / 60ml soy sauce
- 2.5 tbsp agave syrup
- 1.5 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1/2 lime
- 1 tsp garlic powder
- 1/2 tsp ground ginger
1. preheat the oven to 180c/350f.
2. cut the cauliflower into bite sized florets (it will make around 25) and
line two baking sheets with baking paper.
3. place the batter ingredients in a bowl and whisk. it should be like a
pancake batter consistency, not too runny.
4. using a fork, place the cauliflower florets into the batter making sure to
fully coat them. let any excess batter drip off and then place onto the
lined baking sheet.
5. continue until they are all coated, make sure they aren't touching.
6. place into the oven and set the timer for 10 minutes. using a spatula
carefully flip them over and place in for a further 10 minutes.
7. make the gochujang sauce by mixing all the ingredients in a bowl. after 20
minutes in the oven, brush the wings in the sauce. place back in the oven
for 5-10 minutes. if you have leftover sauce you can give them a second
coating or coat once they done.
8. serve with the wings and top with sesame seeds and sliced spring onions.
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