Spicy Korean Cauliflower Wings, Miso Mayo Dip

Ingredients

• 1 Large or 2 small cauliflowers

• 250g Mustard Family Foods’ frozen spicy Korean gochujang sauce

• 150g Oat or soy milk

• 150ml Water

• ½ tsp Red pepper flakes

• 150g Plain flour or rice flour (to make gluten-free)

• 2tsp Sesame seeds, black or white or both

• 2 Spring onion stems, finely sliced 

• Good pinch of salt and cracked black pepper

• 200g Mayonnaise or vegan mayonnaise

• 50g White miso paste

• 15ml Lemon juice 

Directions

1. Preheat oven to 220°C and line two baking trays with parchment paper.
2. Remove the leaves from the cauliflower and then cut the cauliflower into equal bite-sized pieces.

3. Place the flour and red pepper flakes into a bowl, slowly add the water and oat milk, whisking to form a lump-free batter of pourable consistency.

4. Dip each floret into the batter and evenly coat, shake off any excess batter and lay onto the parchment-lined baking trays, spacing the florets, to ensure an even cook.

5. Bake for 25 minutes until golden brown, then remove from the oven, reduce oven temperature to 200°C.

6. Shake the Korean Gochujang Sauce well , then open and pour required amount into a bowl.

7. Carefully dip the cooked cauliflower florets into the Korean sauce, shake to remove any excess sauce and arrange onto the lined baking trays without touching each other.

8. Bake in oven at 200°C for 10 minutes. While the cauliflower is cooking, make the miso mayonnaise, mixing together the mayo, white miso paste and lemon juice.

9. Remove from the oven, allow to cool, then place into a serving bowl. Sprinkle over the finely sliced spring onions, toasted sesame seeds and serve with the miso mayo.