Description
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!
Ingredients
Units
Scale
For the Cauliflower Wings:
- 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)
Glaze:
- 2 tablespoons gochujang paste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 1/2 cup water
- 1/2 tsp ginger powder
- 1/2 tsp garlic powder
- 1 tbsp corn starch
Optional garnish:
- Chopped green onions
- Sesame seeds
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. In another bowl, place the breadcrumbs.
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: bake, stovetop
- Cuisine: Korean