Skinnified

Small head of cauliflower

1 egg

Salt and pepper

1/2 dl almond flour

1/2 dl flour

Sauce:

1-2 tablespoons gochujang chili paste

4 tablespoons soy sauce

3 tablespoons honey

1 teaspoon sesame oil

1/2 teaspoon grated ginger

2 cloves minced garlic

1/2 teaspoon rice vinegar

Start by cutting the cauliflower into bite-sized pieces.

Prepare two bowls for the coating process. In the first bowl, mix together the almond flour, flour, salt and pepper.

In the second bowl, whisk the eggs with a fork and season lightly with salt and pepper.

Preheat the air fryer to 180°C .

Dip each cauliflower piece into the egg mixture, ensuring the egg coats all surfaces of the cauliflower. Then, dip the cauliflower into the flour mixture, pressing the flour onto each piece firmly.

Spray the pieces with cooking oil to coat them, then bake for 12-15 minutes. Turn the pieces once while baking to ensure they are golden on all sides.

Combine the sauce ingredients in a pot and heat until it comes to a boil.

Remove from heat and pour over the cauliflower wings once they are fully cooked. Stir the cauliflower with a spatula to coat the pieces in the sauce.

Sprinkle sliced green onions on top and serve.