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Gochujang Cauliflower Wings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 47 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 5 servings 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Korean-inspired
  • Diet: Vegan

Description

This vibrant Gochujang Cauliflower recipe features crispy baked cauliflower florets coated in a spicy, sweet, and tangy Korean-inspired gochujang sauce. Perfect as a flavorful appetizer or snack, these plant-based ‘wings’ deliver bold taste without frying, making them a healthier alternative while maintaining a satisfying crunch.

Ingredients

Scale

Sauce Ingredients

  • 1/4 cup gochujang paste (60g)
  • 1/4 cup soy sauce (85g)
  • 3 tbsp agave nectar
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1/2 tsp ground ginger
  • 2 cloves garlic, minced

Cauliflower Coating

  • 1 head of cauliflower, cut into bite-sized florets
  • 3/4 cup all-purpose flour (90g)
  • 3/4 cup plant-based milk (175ml)
  • 2 tbsp cornstarch
  • 1 tbsp baking powder
  • 1 tsp onion powder
  • 1 1/2 cup panko breadcrumbs (170g)

Garnish

  • Sesame seeds
  • Green onions, sliced

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C) and line two large sheet pans with parchment paper or a non-stick liner to prepare for baking the cauliflower.
  2. Prepare the Sauce: In a medium bowl, combine gochujang paste, soy sauce, agave nectar, rice vinegar, sesame oil, ground ginger, and minced garlic. Mix well and set aside to allow the flavors to meld.
  3. Cut the Cauliflower: Wash and cut the cauliflower head into bite-sized florets, ensuring they are fairly uniform in size for even cooking.
  4. Make the Batter: In a separate bowl, whisk together the all-purpose flour, plant-based milk, cornstarch, baking powder, and onion powder until a thick batter forms.
  5. Prepare the Breadcrumbs: Pour the panko breadcrumbs into another shallow bowl. You’ll be coating the cauliflower florets in these after dipping in batter.
  6. Coat the Cauliflower: Working in batches, dip the cauliflower florets into the wet batter, shaking off any excess, then dredge them thoroughly in the panko breadcrumbs to ensure a crispy exterior.
  7. Arrange and Bake: Place the coated florets spaced about an inch apart on the prepared baking sheets. Bake in the preheated oven for 20 minutes, flipping the florets halfway through the baking time to ensure even browning.
  8. Apply the Sauce and Finish Baking: Remove the cauliflower from the oven, toss or brush them generously with the prepared gochujang sauce, and return to the oven to bake for an additional 3 minutes to set the sauce.
  9. Garnish and Serve: Once baked, sprinkle the gochujang cauliflower with sesame seeds and sliced green onions for extra flavor and garnish. Serve immediately, enjoying them plain or with your favorite dipping sauce.

Notes

  • For extra crispiness, you can spray the coated cauliflower lightly with oil before baking.
  • Adjust the amount of gochujang sauce to your preferred spice level.
  • Ensure cauliflower florets are cut to similar size to enable even cooking.
  • This recipe is vegan and can be enjoyed as a healthy appetizer or snack.
  • Use gluten-free flour and breadcrumbs if you require a gluten-free version.

Find it online: https://yumrecipesfood.com/gochujang-cauliflower-wings-recipe/