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Prep time
15 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
"Sticky, crispy, spicy, and sweet. A delicious, crowd-pleasing, vegetarian game-day (or any day) option. The dip is also great with with so much more. If you’re expecting a big crowd, double it." —Jill Fergus —Jill Fergus
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Ingredients
- Cauliflower "wings"
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1 tablespoon
gochujang
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2 tablespoons
maple syrup
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2 teaspoons
soy sauce
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1 teaspoon
chili sauce (sambel olek)
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1 teaspoon
sesame oil
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1 tablespoon
minced fresh ginger
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2 teaspoons
rice vinegar
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1 tablespoon
grapeseed oil
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1/2 cup
rice flour
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1 tablespoon
cornstarch
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1 teaspoon
grapeseed oil
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1/2 teaspoon
kosher salt
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Freshly ground black pepper
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1/2 teaspoon
cayenne
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1/2 teaspoon
garlic powder
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1/2 teaspoon
ground ginger
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3/4 cup
water and/or nut milk
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1
head cauliflower
- Ginger-sesame dip
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1/2 cup
sour cream, labneh, full-fat Greek yogurt, or other dairy-free option
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1 tablespoon
mayonnaise
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1 teaspoon
tahini
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1 teaspoon
minced fresh ginger
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1
scallion, chopped
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Flaky sea salt
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Freshly ground black pepper.
Directions
- Cauliflower "wings"
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Preheat oven to 425°F. Line a baking sheet with parchment. Break a head of cauliflower into florets.
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Whisk together 1 heaping Tbs gochujang, 2 Tbs maple syrup, 2 tsp soy sauce, 1 tsp chili sauce (sambel olek), 1 tsp sesame oil, 1 scant Tbs minced fresh ginger, 2 tsp rice vinegar, 1 Tbs grapeseed oil. Set aside.
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For the batter, whisk 1/2 cup rice flour, 1 Tbs cornstarch, 1 tsp grapeseed oil, 1/2 tsp salt, fresh ground pepper, 1/2 tsp cayenne, 1/2 tsp garlic powder, 1/2 tsp ground ginger, 3/4 cup liquid (water and/or nut milk).
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Dip florets in batter and shake off excess. Bake for 30 minutes, turning halfway through.
- Ginger-sesame dip
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While the cauliflower is baking, whisk up dip: 1/2 cup sour cream, labneh, full-fat Greek yogurt, or dairy-free option, 1 Tbs mayo, 1 heaping tsp tahini, 1 tsp fresh minced ginger, 1 chopped scallion, flaky sea salt and fresh ground pepper, set aside.
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While hot, toss florets in sauce, use your hands if needed to fully coat, raise heat to 450°F and bake for 15 minutes. Serve and watch them disappear!
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