Vegan Air Fried Korean Sweet, Sour & Spicy Cauliflower Wings

Exactly how they sound, sweet, spicy, hint of garlic and not to mention crispy. These are originally made with chicken but we substituted for a healthier version using cauliflower florets. One cup of cauliflower does provide 2 grams of protein!  Do you know the health benefits of eating Cauliflower? Not only is cauliflower full of fiber, which helps with digestion and weight loss but it provides many vitamins and minerals.  We skipped the deep fry with air fry and substituted regular gluten flour with our  GF AP Hearthy Flour and Cassava Flour! Cassava is also a great source of fiber. 

For 3 to 4 servings

• 10 ounces of cauliflower florets
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ cup Hearthy Cassava Flour
• ¼ cup GF AP Hearthy Flour
• ½ teaspoon baking soda
• 1 cup of Oat Milk
• 1 tablespoon toasted sesame seeds

For the sauce:

• 2 TBSP avocado oil
• 3 garlic cloves, minced
• ⅓ cup ketchup
• ⅓ cup rice syrup
• ¼ cup gochujang (Korean hot pepper paste)
• 2 teaspoons apple cider vinegar

Buy one head of cauliflower and cut it into small pieces or buy a 10 oz bag of cauliflower florets. We made smaller florets which made them cook faster and more crunchier.  In a bowl, add milk (or milk alternative) with salt n’ pepper, Hearthy cassava & GF AP Flour, baking soda and stir. Should resemble a batter, but not too runny, needs to stick on the cauliflower. Place cauliflower and toss a few times until well coated. Preheat the air fryer. Once ready, lightly spray the bottom of the tray with oil. Before placing cauliflower into the tray, lightly sprinkle them with a pinch of salt n’ pepper. Place each floret leaving space in between. Optional to spray the tops of the florets before air frying. We air fried in two batches, due to space limitations. 

To get a crunchier texture we ran our 17 minute air fryer setting twice. Keep an eye on the color in between air frying. Half way through the cooking process flip the florets. Optional to spray the tops of the florets after flipping them.  We flipped them once more before serving. 

In the meantime prepare the sweet, sour and spicy (양념) sauce. 

In a saute pan on medium heat add 2 Tbsp of avocado oil. Add minced garlic until lightly brown. Add the rest of the ingredients, ketchup, rice syrup, gochujang, and vinegar. Whisk slowly until bubbly. Set sauce aside until florets are done.

Once the cauliflower is well toasted and brown, reheat the sauce until bubbly. Place hot crunchy florets in a separate bowl, drizzle sauce and toss until well coated. Remove to a plate and sprinkle with sesame seeds & green onions!