Sweet-Spicy-Crispy Gochujang Cauliflower can be served as an appetizer or appetizer! Gochujang Cauliflower Wings make a perfect game day snack or serve over rice for a delicious vegetarian dinner. Gluten free Nut free
This recipe has an amazing spicy flavor and crunchy texture without the need for frying. While you cook the cauliflower, prepare the sauce in a saucepan on the stove. Mix it all up and enjoy!
If you’re unfamiliar with gochujang, it’s a fermented Korean red chili paste with a sweet, spicy flavor. It adds a gentle heat and umami flavor to all kinds of dishes and pairs perfectly with crispy baked cauliflower.
Why You’ll Love Gochujang Cauliflower
- Easy to do
- Baked, not fried
- Perfect and crispy texture
- Full of flavor
- It’s naturally gluten-free
More vegan cauliflower recipes:
Sesame Sticky Cauliflower
General Tso Cauliflower
Cauliflower Tikka Masala
Black Pepper Cauliflower
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Gochujang Cauliflower Wings
Sweet-Spicy-Crispy Gochujang Cauliflower can be served as an appetizer or appetizer! Gochujang Cauliflower Wings make a perfect game day snack or serve over rice for a delicious vegetarian dinner. Gluten-free nut-free recipe
Servings: 4
calories: 206calories
Ingredients
For the baked cauliflower
- 1/2 cup rice flour
- 3 soup spoons tapioca starch or cornstarch
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- a good dose of black pepper
- 1/2 cup water
- 2 coffee spoons oil
- 1 teaspoon Sesame oil
- 1 little cauliflower head cut into even-sized florets, about 4 cups
For the Gochujang sauce
- 1/2 cup gochujang, I use the Mother-in-Law brand
- 2 soup spoons soya sauce use tamari for gluten free
- 2 soup spoons Maple syrup
- 1/4 teaspoon salt
- 1 teaspoon rice vinegar or cider vinegar
- 1 teaspoon cornstarch mixed with 1/4 cup water
- green onion and sesame seeds for garnish
Instructions
Cook the cauliflower
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Preheat oven to 425°F/220°C. Line a baking sheet or baking dish with parchment paper.
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In a large bowl, add the dry ingredients for the batter. Mix well, then add the wet ingredients and mix until smooth.
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Add cauliflower and toss to coat. The batter should be just thick enough to evenly coat the cauliflower, and that will be enough for the cauliflower. The batter continues to thicken as it rests, so you’ll want to mix it fairly quickly.
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Transfer the cauliflower florets to the parchment-lined baking sheet and bake for 30 minutes or until the inside of the cauliflower is cooked through. Meanwhile, prepare your gochujang sauce.
Make the Gochujang Sauce
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Add the gochujang, soy sauce, maple syrup, salt and vinegar to a large skillet over medium heat and mix well.
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Stir cornstarch into 1/4 cup water, add to simmering sauce mixture and mix well. Remove from the heat as soon as the sauce thickens.
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Add your baked cauliflower to the skillet and toss well to coat. Garnish with green onions or sesame seeds if desired. Serve with rice or noodles or in lettuce cups.
Remarks
Gochujang: use other Asian chili sauces
Rice flour: use all-purpose flour
Variation: make it with extra firm pressed and torn 14 oz tofu
Make sure you have your cauliflower ready before mixing the batter. The batter thickens quickly, so you want to throw in the cauliflower right away.
When you spread the cauliflower on the baking sheet, do it in a single layerand make sure the wings don’t touch each other, otherwise they will stick together.
Store leftovers in a covered container in the refrigerator. They will keep for up to 3 days. Reheat in the oven at 350°F or on the stove. Do not microwave, as the batter will be pasty if you do.
Nutrition
Nutritional intakes
Gochujang Cauliflower Wings
Amount per serving
calories 206
Calories from fat 36
% Daily Value*
Fat 4g6%
Saturated fatty acids 0.5g3%
Sodium 608mg26%
Potassium 396mg11%
Carbohydrates 42g14%
2g fiber8%
Sugar 10g11%
Protein 4g8%
Vitamin A 68IU1%
Vitamin C 37mg45%
Calcium 38mg4%
Iron 1mg6%
*Percent Daily Values are based on a 2000 calorie diet.
Ingredients:
- cauliflower coating: we use rice flour, tapioca or cornstarch, garlic powder, salt and pepper, water, oil and oil of sesame. The rice flour gives a nice crispy layer. You can also use all-purpose flour, but it won’t be as crispy.
- cauliflower cut into bite-sized florets
- gochujang sauce: a spicy Korean chili paste
- remaining sauce ingredients: soy sauce, maple syrup, salt, rice or apple cider vinegar, and cornstarch mixed with water (to thicken)
Advice:
- Make sure you have your cauliflower ready before mixing the batter. The batter thickens quickly, so you want to throw in the cauliflower right away.
- When you spread the cauliflower on the baking sheet, do it in a single layer and try to make sure the wings are not touching.
How to Make Gochujang Cauliflower Wings:
First, cut the cauliflower into florets and gather the ingredients for your batter.
Combine the dry ingredients for the coating in a large bowl. It is rice flour, starch, garlic, salt and pepper. Then add the water and oils and mix until you have a smooth paste.
Add the cauliflower florets, tossing to coat them well with the batter. The batter should be just thick enough to evenly coat the cauliflower, and that will be enough for the cauliflower. The batter continues to thicken as it rests, so you’ll want to mix it fairly quickly.
Transfer the cauliflower to a parchment-lined baking sheet in a single layer, making sure the florets are evenly spread and not touching. Bake at 425°F/220°C for 30 minutes.
While the cauliflower is cooking, prepare the sweet and spicy gochujang sauce.
Add the gochujang, soy sauce, maple syrup, salt and vinegar to a large skillet over medium heat and mix well.
When all of this is combined, mix the cornstarch into a quarter cup of water, then add it to the pan, mixing again. As soon as the sauce thickens, remove the pan from the heat.
Add the baked cauliflower to the skillet, tossing to coat with this savory sauce.
garnish with green onions or sesame seeds, if desired. Serve with rice or noodles or in lettuce wraps
Storage and reheating:
Store in a covered container for up to 3 days in the refrigerator. Reheat in the oven at 350°F or in a skillet on the stove. Do not put in the microwave, as the breading will become sticky.