I am obsessed with the savour yet spicy Korean gochujang or red pepper paste. Called the spicy miso of Korean cooking, the paste is used in a variety of dishes. One of my favourites is the cold noodle dish. Find this paste at once. I swear it will change your life. In Red Deer, you can buy it at the Wholesale Club on 67th street. I haven’t seen it any of the regular grocery stores including superstore.
On New Year’s Eve, we whipped up a batch of sesame wings. They were so good but I wanted something with a little kick. The next day when I was organizing my pantry, a light bulb went off. Ding ding ding. I should make gochujang flavoured cauliflower wings. I immediately went to Google for ideas. There were tons of options but the general recipe is basic – make a batter and coat with sauce. Presto.
This recipe is also pretty simple – I bet you have most ingredients in your pantry. Since it is #veganuary …. why not give this recipe a whirl? Tell me what you think in the comments below.
- 1 head of cauliflower
- 2 or 3 tablespoons of gochujang
- 1 squirt of liquid soy seasoning*
- 1/2 cup of rice vinegar
- 1 or 2 tablespoons of maple syrup
- 1 tablespoon of minced garlic
- 2 big squirts of ketchup
- 1/2 cup of flour
- 1 cup of water**
- 2 teaspoons of paprika
- 2 teaspoons of pepper
- 1 teaspoon of salt
- Preheat oven to 450F
- Line the cookie sheet with parchment paper
- Coat wings with batter
- Bake for 25 minutes
- Flip half way to ensure even cooking
- Coat with sauce after 25 minutes
- Bake for another 15 to 20 minutes
- Sprinkle with sesame seeds when finished
- Chop up the cauliflower into bite size pieces. I like chunky size.
- Next up is to make the wing batter. Toss all the batter ingredients into a bowl and whisk until it is smooth, not lumpy.
- Coat the wings in the batter and evenly place on the parchment paper
- Mix all the ingredients together until smooth
- *Sub with soy sauce
- **Use half almond and half water mixture, if you like