You can enjoy the crispy, saucy tastes of Korean food without the fat and calories. Savor the cauliflower!
- 1 large head cauliflower (large stalks removed, cut into bite-size florets)
- 1 cup almond flour (or gluten-free flour of choice)
- 1/4 cup nutritional yeast
- 1 teaspoon cayenne pepper
- 2 cups water
- 1/2 cup Korean Gochujang Sauce (Korean chili paste); make sure the kind you buy os vegan, without fish sauce
- 1/4 cup low sodium soy sauce or Tamari
- 1 Tablespoon pure maple syrup
- 1 pinch sea salt
- 1 Tablespoon Sriracha
- 2 Tablespoon Water
- 1 cup red quinoa
- 2 cups water
- 1 cup cooked red quinoa
- 1/4 cup sprouts
Preheat oven to 400 degrees F
Line one large pan with parchment paper or a Silicone Baking Mat.
- In a large bowl, add flour, nutritional yeast, cayenne and water.
- Whisk util the consistency of pancake batter
- Dip each piece of cauliflower in the batter, and place individually on the baking pan lined with parchment/silicone mat, a few centimeters away from each piece.
- Bake for 20 minutes in a 400 degree oven.
- Remove from oven.
- In a medium sauce pan, place one cup red quinoa and 2 cups water
- Add a little salt
- Bring to a boil
- Cover, and cook 15 minutes
- Remove from heat covered; fluff with a fork
- Cover until ready to use
In the meantime, prepare sauce.
Using a separate bowl (or wash out the batter bowl and reuse), add all the sauce ingredients and whisk together.
Remove cauliflower from the baking pan, and add to the bowl with sauce.
Toss Baked, battered cauliflower in the sauce.
Return to baking pan.
Cook an additional 10 minutes
- Remove from one.
- Place a thin layer of quinoa across the bottom of the plate
- Place Cauliflower on top of quinoa
- Sprinkle with sprouts and serve
Keywords: cauliflower, Korean cauliflower, vegan, gluten free, oil free, cauliflower wings