Korean Baked Cauliflower "Wings"

Name: Korean Baked Cauliflower "Wings"
Total time: 75
Yield: 4
Ingredients: 2 tablespoons gochujang (Korean hot pepper paste); 2 tablespoons ketchup; 1 tablespoon raw sugar; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 tablespoon honey; 0.5 teaspoon garlic, minced; 6 tablespoons water; 0.25 cup sweet rice flour; 0.25 cup potato starch; 0.5 teaspoon granulated garlic; 0.25 teaspoon salt; 0.25 teaspoon ground white pepper; 1 small head cauliflower, cut into wing-sized pieces; 2 tablespoons sesame seeds, or to taste

Recipe by James Strange from allrecipes.com

Dinner,Appetizer 1 Hr. 15 Mins.

Ingredients

4 servings

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2 tablespoons gochujang (Korean hot pepper paste)
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2 tablespoons ketchup
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1 tablespoon raw sugar
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1 tablespoon soy sauce
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1 teaspoon sesame oil
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1 tablespoon honey
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0.5 teaspoon garlic, minced
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6 tablespoons water

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0.25 cup sweet rice flour
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0.25 cup potato starch
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0.5 teaspoon granulated garlic
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0.25 teaspoon salt
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0.25 teaspoon ground white pepper
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1 small head cauliflower, cut into wing-sized pieces
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2 tablespoons sesame seeds, or to taste

Instructions

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Mix gochujang, ketchup, sugar, soy sauce, sesame oil, honey, and garlic together in a small bowl. Set sauce aside.
Mix water, rice flour, potato starch, granulated garlic, salt, and white pepper together in a large bowl. Add a small amount of additional water if batter is too thick.
Add cauliflower pieces to batter; toss to coat. Transfer to the prepared baking sheet, leaving space between each piece.
Bake in the preheated oven until some spots form, about 30 minutes.
Transfer baked cauliflower to a large bowl, leaving the oven on. Add sauce and toss to coat. Return to the baking sheet, leaving space between each piece. Return to the oven and continue baking until black spots start to appear, about 15 minutes.
Transfer cauliflower to a serving plate and top with sesame seeds.