Go Back
–+ servings
gochujang cauliflower wings in bowls with rice and green onions
Print Recipe
5 from 18 votes

Gochujang Cauliflower Wings

Sweet-spicy-crunchy Gochujang Cauliflower can be served as an appetizer or an entree! Gochujang Cauliflower Wings make a perfect game day snack, or serve over rice for a delicious, veggie dinner. Gluten-free Nutfree Recipe
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, dinner, Drinks, Main Course, Side Dish
Cuisine: Korean
Keyword: gochujang cauliflower wings, korean baked cauliflower
Servings: 4
Author: Vegan Richa

Ingredients

For the Baked Cauliflower

  • 1/2 cup rice flour
  • 3 tablespoons tapioca starch or cornstarch
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • a good dash of black pepper
  • 1/2 cup water
  • 2 teaspoons oil
  • 1 teaspoon sesame oil
  • 1 small head of cauliflower chopped into equal-sized florets, about 4 cups

For the Gochujang Sauce

  • 1/2 cup gochujang, I use Mother-in-Law brand, use Glutenfree brand if needed . Use 1/4 to 1/3 cup for less heat
  • 2 tablespoons soy sauce ,use tamari for gluten-free
  • 2 tablespoons maple syrup
  • 1/4 teaspoon salt
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon cornstarch mixed with 1/4 cup of water
  • green onion and sesame seeds for garnish
US Customary - Metric

Instructions

To Bake the Cauliflower

  • Preheat the oven for 425° F/220° C. Line a baking sheet or baking dish with parchment paper.
  • In a large bowl, add the dry ingredients for the batter. Mix well, then add in the wet ingredients and mix until smooth.
  • Add in the cauliflower and toss to coat. The batter should be just thick enough so that it coats the cauliflower well, and it's going to be enough for the cauliflower. The batter keeps thickening as it sits, so you'll want to mix it in pretty quickly.
  • Transfer the cauliflower florets to the lined baking sheet, and bake for 30 minutes, or until cauliflower inside is cooked. Meanwhile, make your gochujang sauce.

To Make the Gochujang Sauce

  • Add the gochujang, soy sauce, maple syrup, salt, and vinegar to a large skillet on medium heat and mix well.
  • Mix the cornstarch in the 1/4 cup of water, and add to the simmering sauce mixture and mix well. Take off the heat as soon as the sauce thickens.
  • Add your baked cauliflower to the skillet, and toss well to coat. Garnish with some green onion, or sesame seeds if you like. Serve with rice or noodles or in lettuce cups.

Video

Notes

Substitutes
Gochujang: use other Asian chili sauces
Rice flour: use all purpose flour
Variation: make this with pressed and torn 14 oz extra firm tofu 
Make sure you have your cauliflower ready to go before mixing up the batter. The batter thickens quickly, so you want to toss the cauliflower in immediately.
When you spread the cauliflower onto the baking sheet, do it in a single layer, and make sure the wings aren't touching each other, or they will stick together.
Store leftovers in a covered container in the refrigerator. They will keep for up to 3 days. Reheat in a 350° F oven or on the stovetop. Do not microwave, because the batter will be mushy if you do that.

Nutrition

Calories: 206kcal | Carbohydrates: 42g | Protein: 4g | Fat: 4g | Saturated Fat: 0.5g | Sodium: 608mg | Potassium: 396mg | Fiber: 2g | Sugar: 10g | Vitamin A: 68IU | Vitamin C: 37mg | Calcium: 38mg | Iron: 1mg