Air-fryer Korean-Style Cauliflower 'Wings' with Creamy Ginger-Sesame Dip
INGREDIENTS
1 tbsp gochujang
2 tbsp maple syrup
2 tsp soy sauce
1 tsp chili garlic sauce (sambal olek)
1 tsp sesame oil
1 tbsp minced fresh ginger
2 tsp rice vinegar
1 tbsp grapeseed oil
1/2 cup rice flour
1 tbsp cornstarch
1 tsp grapeseed oil
1/2 tsp kosher salt
freshly ground pepper
1/2 tsp cayenne
1/2 tsp garlic powder
1/2 tsp ground ginger
3/4 cup water and/or nut milk
1 head of cauliflower
Ginger-Sesame Dip
1/2 cup sour cream, labneh, full fat Greek yogurt, or other dairy-free option
1 tbsp Kewpie mayo
1 tsp tahini
1 tsp minced fresh ginger
1 scallion, chopped
flaky sea salt
freshly ground pepper
DIRECTIONS
Cook’s note: I cut my cauliflower into florets as soon as I buy them and store them in double ziplock bags in the fridge for no longer than 2 days.
Whisk together 1 heaping tbsp of gochujang, 2 tbsp of maple syrup, 2 tsp of soy sauce, 1 tsp chili sauce, 1 tsp sesame oil, 1 scant tbsp minced fresh ginger, 2 tsp rice vinegar, 1 tbsp grapeseed oil. Set aside.
For the batter, whisk 1/2 cup of rice flour, 1 tbsp of cornstarch, 1 tsp of grapeseed oil, 1/2 tsp of salt, fresh ground pepper, 1/2 tsp of cayenne, 1/2 tsp of garlic powder, 1/2 tsp of ground ginger, 3/4 cup liquid (water and/or nut milk).
Dip the cauliflower florets in batter and shake off excess.
Bake in the parchment-lined basket of an air fryer at 390 degrees for 24 minutes, turning halfway through.
Ginger-Sesame Dip
While the cauliflower is baking, whisk together 1/2 cup of sour cream, labneh, full-fat Greek yogurt, or dairy-free option, 1 tbsp Kewpie mayo, 1 heaping tsp of tahini, 1 tsp of fresh minced ginger, 1 chopped scallion, flaky sea salt, and fresh ground black pepper. Set aside.
While hot, toss the florets in the sauce, and use your hands if needed, to fully coat. Raise heat to 425 degrees and bake for 12 minutes.
Serve!
Sauce
In a medium saucepan, melt the butter over medium-low heat. Whisk in the hot sauce, lemon juice, and garlic powder.
Generously coat the wings in the sauce and return to a 390-degree air fryer for 5 minutes more.
Serve with chunky blue cheese dressing for dipping and devouring.