Korean-style cauliflower 'wings' with creamy ginger-sesame dip from Food52

  • scallions
  • soy sauce
  • Show all ingredients...

  • EYB Comments

    Can substitute labneh, Greek yogurt, or other dairy-free option for sour cream/

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Notes about this recipe

  • Eat Your Books

    Can substitute labneh, Greek yogurt, or other dairy-free option for sour cream/

  • wkhull on March 27, 2023

    This was a disaster because everything was stuck to the bottom of the baking sheet. Not sure if it's because I did not use baking parchment or used milk instead of nut milk. The dip was tasty; I used labneh.

  • ricki on April 06, 2020

    More sugar, more salt, and more low-fiber carbs than I should be eating, but boy did I enjoy this indulgence! Made do with ingredients on hand: Ener-g egg replacer (mostly potato starch and tapioca flour) instead of rice flour; sriracha instead of gochujang; sunflower oil instead of grape seed; urfa flakes instead of cayenne; and thinned the vegan dipping sauce with buttermilk. Also reduced maple syrup by half. It all worked. Impressed by the results of baking the battered cauliflower. Will apply this technique to other recipes. Make the batter first, then make the sauce while the cauliflower is in the oven to get it on the table faster.

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