Gochujang Cauliflower Wings Recipe (with Video)

Preparing the Cauliflower
1. Wash, dry, and break the cauliflower head into bite-size pieces.
Preparing the Vegan Buttermilk
1. Mix together the soy milk and apple cider vinegar, set aside to rest while you prepare the flour mixture.
Preparing the Flour Mixture
1. In a separate bowl, whisk together the oat flour, garlic powder, onion powder, paprika, and salt.
2. Pour in the "buttermilk" and mix till smooth and no lumps.
Preparing the Puffed Rice
1. Pulse the puffed rice in a processor till they resemble the texture of bread crumbs, transfer to another bowl.
Coating the Cauliflower
1. Dip each cauliflower piece in the batter first, shake off any excess, then coat it in the blended puffed rice.
2. Repeat till all the pieces are coated.
3. Arrange the cauliflower pieces in a single layer on a baking sheet or air fryer tray, brush on a bit of canola oil.
Air Frying the Cauliflower
1. Air fry at 370°F for 15 minutes, then fry at 400°F for another 5 minutes.
Oven Baking the Cauliflower
1. If oven bake, bake at 400°F for 20 - 25 minutes till golden crispy, check and flip as needed.
Deep Frying the Cauliflower
1. If fry in oil, heat oil first, you can test the temperature by dipping a small piece in the oil, if it bubbles, then the oil is ready, fry till the pieces are golden.
Preparing the Sauce
1. Mix together all the sauce ingredients except for the garlic.
2. In a sauce pan, heat a bit canola oil over medium heat, fry the garlic till fragrant, then slowly pour in the sauce, bring to a slow simmer.
3. Lower the heat to low, let the sauce thicken till your preferred consistency, add the cauliflower pieces back in the pan, stir and flip to coat all pieces evenly.
4. Garnish with sesame seeds and scallion, serve immediately with your preferred dipping sauce, I used a vegan ranch sauce, or serve with rice, enjoy!