Korean BBQ Cauliflower Wings

Arrange a rack in the center of the oven; preheat to 400° F. Line a sheet pan with parchment paper.

In a large bowl, toss cauliflower florets with 1 teaspoon salt; set aside for 10 minutes.

Meanwhile, in a second large bowl, combine panko and neutral oil. Spread panko onto prepared baking sheet, smoothing into a thin, even layer, and bake 3 minutes.

Remove panko from the oven and stir. Smooth out into a thin, even layer again and bake until deep golden, 2-3 minutes longer (watch it closely!) Use the parchment paper to transfer the panko back into the bowl and set aside. Reline baking sheet with fresh parchment paper.

In another bowl, whisk together flour, soy milk, garlic powder, ground ginger, and remaining ½ teaspoon salt until it’s the consistency of a thick pancake batter.

Working 2 or 3 at a time, dip each cauliflower floret into the batter. Carefully shake off the excess and transfer to the toasted panko. Roll in panko, pressing gently to encourage it to coat the floret all over, then transfer breaded floret to the parchment-lined baking sheet. Repeat with remaining florets.

Bake cauliflower wings until tender in the center, 25-30 minutes.

Meanwhile, in a small pot, whisk together gochujang, honey, soy sauce, water, rice vinegar, and sesame oil. Bring to a boil over medium heat; reduce heat to maintain a simmer and cook until slightly reduced to a medium glazing consistency, 2-3 minutes (the sauce will continue to thicken as it sits).

Drizzle cauliflower wings with sauce or transfer cauliflower wings to a large clean bowl and toss with sauce to coat. Top with scallions and sesame seeds and serve immediately.