Step 1

Preheat the oven to 180C/350F.

Step 2

Cut the cauliflower into bite sized florets (it will make around and line two baking sheets with baking paper.

Step 3

Place the batter ingredients in a bowl and whisk. It should be like a pancake batter consistency, not too runny.

Step 4

Using a fork, place the cauliflower florets into the batter making sure to fully coat them. Let any excess batter drip off and then place onto the lined baking sheet.

Step 5

Continue until they are all coated, make sure they aren't touching.

Step 6

Place into the oven and set the timer for 10 minutes. Using a spatula carefully flip them over and place in for a further 10 minutes.

Step 7

Make the gochujang sauce by mixing all the ingredients in a bowl. After 20 minutes in the oven, brush the wings in the sauce.

Step 8

Place back in the oven for 5-10 minutes. If you have leftover sauce you can give them a second coating or coat once they done.

Step 9

Make the sauce by mixing all the ingredients in a bowl. Serve with the wings and top with sesame seeds and sliced spring onions.