Gochujang Cauliflower Wings

Preheat the oven to 425°F (425°F) and line a large baking sheet with parchment paper.

In a large bowl, whisk together the flour, almond milk, and a pinch of salt to create a smooth batter.

Place the cauliflower florets in the batter, tossing to coat evenly; let excess drip off.

Spread the battered cauliflower on the prepared sheet and sprinkle the seasoned panko breadcrumbs over the top, pressing lightly to adhere.

Bake for 20‑25 minutes, turning once halfway through, until the coating is golden and the cauliflower is tender.

While the cauliflower bakes, whisk together gochujang, maple syrup, soy sauce, rice vinegar, garlic powder, and smoked paprika in a small saucepan; simmer over low heat for 3‑4 minutes until slightly thickened.

When the cauliflower is done, transfer it to a large bowl, drizzle with the hot gochujang glaze, and toss to coat evenly; drizzle the vegetable oil over the wings for extra crispness.

For the spring‑onion mayo, combine vegan mayo, chopped spring onions, lemon juice, salt, and pepper in a small bowl; mix until smooth.

Serve the glazed cauliflower wings hot, with a generous dollop of spring‑onion mayo on the side and an extra sprinkle of chopped spring onions for garnish.

Allow any leftovers to cool completely before storing in an airtight container; reheat in a hot oven (350°F/350°F) for 10 minutes to retain crispness.