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Korean Cauliflower Wings

These sticky Korean-style cauliflower wings are so moreish and indulgent. The sauce is really simple to make too so it's a perfect option for a dinner party starter

Course Appetizer
Cuisine asian, Chinese, korean, Thai, Vegan
Keyword asian style cauliflower, Korean cauliflower wings
Prep Time 20 minutes
Cook Time 40 minutes
Servings 4 people

Ingredients

For the Sticky Sauce

  • 2 tsp sesame oil
  • 2 cloves garlic or 2 tsp garlic paste
  • 5 tbsp soy sauce
  • 2 tbsp agave syrup or sugar/honey (if not vegan)
  • 2 cm grated ginger
  • 1 tbsp sriracha sauce
  • 1 tsp apple cider vinegar or white wine vinegar/rice vinegar
  • 2 tsp corn flour
  • 1-2 tbsp water

For the Cauliflower

  • 1 head of cauliflower, chopped into equal sized florets
  • 65 g plain flour (about half a cup)
  • 3 tbsp corn flour
  • 2 tsp sesame oil
  • 1/4 tsp salt
  • a sprinkle black pepper
  • 1/2 tsp garlic paste
  • 110 ml water (roughly half cup)

For the cucumber salad

  • 1 cucumber, finely sliced into ribbons (I used a peeler)
  • 1 tbsp sesame oil
  • 1 lime, juiced
  • 10 g fresh coriander, finely chopped
  • 1 tsp apple cider vinegar (or white wine vinegar/rice vinegar)
  • 1/2 tsp salt
  • a pinch black pepper

Instructions

For the roasted cauliflower

  1. Preheat oven to 180 C and line a baking dish with baking paper.

  2. Mix the plain flour, cornflour, black pepper and salt in a bowl

  3. Combine the water, sesame oil and garlic paste in a separate bowl, then add to the dry ingredients

  4. Continue to stir until combined and then quickly add in the cauliflower florets (it will thicken over time otherwise). Tumble with your hands until the cauliflower is well coated

  5. Transfer the cauliflower to the baking tray, trying not to pour too much batter in or else this will stick all of the florets together once cooked

  6. Bake for 25 mins until golden. Meanwhile make the sticky sauce.

For the sticky sauce

  1. Add the soy sauce, sriracha sauce, agave syrup, sesame oil, grated ginger, garlic and vinegar in a small pan. Heat on medium.

  2. Meanwhile, mix the 2 tsp cornflour with 2-3 tbsp water to form a paste. Once the sauce boils slowely add in the cornflour and stir. If the sauce is too thick add in a bit more soy sauce

  3. Once the cauliflower is cooked pour over 3/4 of the sticky sauce and tumble with your hands. Return the cauliflower to the oven and bake for a further 10 mins to crisp up and caramelise.

  4. Once cooked, brush over the remaining sauce on the cauliflower.

  5. Serve with extra sriracha sauce and the cucumber salad

For the Cucumber Salad

  1. Combine all the liquid ingredients in a bowl and mix to combine

  2. Add the cucumber and coriander in a bowl and pour over the liquid mix. Add in the salt and pepper and tumble to combine.