Although cauliflower ‘wings’ are on most restaurant menus today, they are more often than not fried. Usually, cauliflower ‘wings’ are also covered in high fat sauce, with unknown ingredients.
Like most foods you make at home, cauliflower can be baked instead of fried. Also, the sauce you make can be homemade with no oil or added preservatives. In other words, homemade is better!
For this version of Korean Cauliflower, I chose a gluten-free flour. In fact, most recipes that call for flour can be made with gluten-free flour. First, my go-to flour for Korean Baked Cauliflower is almond flour. I prefer almond flour for most recipes because of its texture and versatility.
Additionally, I add nutritional yeast to my batter for a cheesy flavor as well as a thickening agent. If for some reason your batter is too thick, just add a little water to thin it out. Remember, it should be the consistency of pancake batter.
In order to make the sauce, I followed a recipe from one of my favorite Korean restaurants, Bim Bam in Novi, Michigan. To make it healthier, I omitted the oil, exchanged maple syrup for the sugar and added my own special blend. Whenever I find a dish I like, vegan or otherwise, I try to ‘veganize’ it, and make it healthy. Unfortunately, not all my attempts are successful, but this one was a win!
If you like it spicy, add the extra Korean chili paste as instructed. For a side note, you can always add more spice. You cannot take it away. So, spice it up slowly.