Name: Gochujang Cauliflower Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Korean
Ingredients: 1 medium head of cauliflower, cut into florets; 1/2 cup all-purpose flour (or chickpea flour for a gluten-free option); 1 tbsp baking powder; 1 tsp garlic powder; 1/2 tsp chili powder; 1/2 cup soy milk; 1/2 cup breadcrumbs (use gluten-free breadcrumbs if needed); 2 tablespoons gochujang paste; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 2 tablespoons brown sugar; 2 tablespoons ketchup; ½ cup water; 1/2 tsp ginger powder; 1/2 tsp garlic powder; 1 tbsp corn starch; Chopped green onions; Sesame seeds

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Gochujang Cauliflower Wings are a delectable and irresistible side dish featuring crispy cauliflower coated in a flavorful Korean sauce. This tantalizing dish pairs perfectly with rice or serves as a delightful snack!

Gochujang Cauliflower is a delicious and flavorful dish that combines Korean cuisine's unique taste with cauliflower's versatility. We bake or air fry cauliflower florets then coat them in a spicy and slightly sweet gochujang sauce. Gochujang, a fermented chili paste commonly used in Korean cooking, adds a rich umami flavor to the cauliflower and provides a hint of heat. This combination makes each bite a burst of complex and delicious flavors.

This dish is not only a great way to enjoy cauliflower in a new and exciting way but also a fantastic option for those looking to add more plant-based dishes to their diet. It can be served as a flavorful side dish or even as a main course when paired with rice or grains.

Glossy gochujang cauliflower wings on a pan

For more delicious Korean recipes, check out Korean Braised Tofu, Korean Fried Oyster Mushroom, and Vegan Kimchi Jjigae.

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Ingredients
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Ingredients

This recipe uses the following ingredients:

Cauliflower: the nutritious vegetable that will be the star of this dish!

For the batter:

Flour: Forms part of the batter, contributing to the crispy texture of the cauliflower
Garlic powder: Adds a savory and aromatic flavor to the batter.
Chili powder: Introduces a hint of heat and depth to the batter.
Panko breadcrumbs: Creates a crispy and crunchy coating for the cauliflower when fried or baked.

For the Gochujang glaze:

Gochujang: Forms the spicy and rich base of the glaze, lending a distinctive Korean flavor.
Soy Sauce: Enhances the umami profile of the glaze and adds depth of flavor.
Rice vinegar: Provides a tangy and slightly acidic note to balance the sweetness of the glaze.
Sesame oil: Infuses a nutty aroma and flavor into the glaze, typical of Korean cuisine.
Brown sugar: Adds sweetness to the glaze, balancing the spicy and savory elements.
Ketchup: Contributes to the overall depth of flavor and adds a touch of sweetness.
Garlic and ginger powder: Enhances the aromatic and savory profile of the glaze.
Corn starch: Acts as a thickening agent for the glaze, giving it a glossy and sticky texture.

Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a bowl, whisk together the flour, baking powder, garlic powder, chili powder, and soy milk to create a batter. Place the breadcrumbs in another bowl.

Dip each cauliflower floret into the batter, then coat in breadcrumbs. Place the coated florets on the baking sheet. Bake for 20-25 minutes or until crispy.

In a small saucepan, combine the gochujang paste, soy sauce, rice vinegar, sesame oil, maple syrup, and minced garlic. Heat the mixture over low heat, stirring until well combined.

Once the cauliflower wings are cooked and crispy, toss them in the spicy gochujang sauce until well coated.

Garnish the cauliflower wings with chopped green onions and sesame seeds.

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

Gochujang Cauliflower Wings

Ingredients

Instructions

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