Sweet Korean Cauliflower Wings

• 1 head cauliflower
• 1/2 cup all-purpose or gluten free flour
• 1/2 cup milk or milk alternative
• 1 cup panko or gluten free breadcrumbs

For the Sauce

• 1/2 cup water
• 2 tablespoons brown or white sugar
• 2 teaspoons rice wine vinegar
• 2 tablespoons Sweet Korean Heat 
• 1/2 teaspoon cornstarch stirred into 1 teaspoon of water

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Wash and cut cauliflower head into bite-sized florets.
3. Whisk together the flour and milk to make the batter. In a separate bowl, place the breadcrumbs. 
4. Dip the cauliflower in the liquid mixture, and then coat them in the breadcrumbs and place onto the baking sheet
5. Bake for 20-25 minutes, flipping halfway through. 
6. While the wings are baking, whisk sauce ingredients together and pour into a pan over medium heat. Bring to a slow boil, and add your cornstarch mixture until it thickens.
7. Toss the wings in the sauce, then return to the baking sheet and bake for another 5 minutes.
8. Remove from oven and serve (we like to dip these in a mixture of greek yogurt with Stockholm Lemon & Dill).