Sweet-Spicy-Crunchy Gochujang Cauliflower can be served as an appetizer or entree! Gochujong cauliflower wings make a perfect game day snack, or serve over rice for a delicious, veggie dinner. Gluten free nut free
This recipe has an amazing, spicy flavor and a crunchy texture without the need for deep frying. While you bake the cauliflower, prepare the sauce in a pan in the oven. Toss it all together, and enjoy!
If you’re not familiar with gochujong, it’s a fermented Korean red pepper paste with a sweet and spicy flavor. It adds sweet heat and an umami flavor to all kinds of dishes and pairs perfectly with crunchy, baked cauliflower.
Why You’ll Love Gochujong Cauliflower
- Easy to make
- Baked, not fried
- Perfect, crunchy texture
- Full of flavor
- It is naturally gluten-free
More Vegan Cauliflower Recipes:
Sticky Sesame Cauliflower
Common Tso Cauliflower
Cauliflower Tikka Masala
Black pepper cauliflower
Print recipe
Gochujung Cauliflower Wings
Sweet-Spicy-Crunchy Gochujang Cauliflower can be served as an appetizer or entree! Gochujong cauliflower wings make a perfect game day snack, or serve over rice for a delicious, veggie dinner. Gluten-free nut-free recipe
Serving: 4
Calories: 206kcal
material
For the baked cauliflower
- 1/2 the cup rice flour
- 3 table spoon Tapioca starch or cornstarch
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- A good dash Bell pepper
- 1/2 the cup the water
- 2 teaspoon the oil
- 1 teaspoon sesame oil
- 1 small Head of cauliflower Cut into equal-sized balls, about 4 cups
For the gochujang sauce
- 1/2 the cup gochujang, I use the mother-in-law brand
- 2 table spoon I am Willow Use tamari for gluten-free
- 2 table spoon Maple syrup
- 1/4 teaspoon salt
- 1 table spoon Rice vinegar or apple cider vinegar
- 1 teaspoon Cornstarch Mix with 1/4 cup water
- Green onions and sesame seeds for garnish
instructions
To bake the cauliflower
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Preheat the 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 thick enough so that it covers the cauliflower well and it will be enough for the cauliflower. The batter tends to thicken as it sits, so you’ll want to mix it very quickly.
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Transfer cauliflower to lined baking sheet and bake for 30 minutes, or until cauliflower is cooked inside. Meanwhile, make your gochujang sauce.
To make 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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Mix cornstarch with 1/4 cup water and add to simmering sauce mixture and mix well. As the sauce thickens, remove from heat.
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Add your baked cauliflower to the skillet and toss well to coat. Garnish with some green onions, or sesame seeds if you like. Serve over rice or noodles or in lettuce cups.
Comment
Gochujang: Use other Asian chili sauces
Rice Flour: Use all purpose flour
Variation: Make this with 14 oz extra firm tofu, pressed and shredded
Make sure your cauliflower is ready before mixing the batter. The batter thickens quickly, so you want to toss the cauliflower right away.
When you spread the cauliflower on the baking sheet, do it in a single layerAnd make sure the wings are not 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, as this will make the batter runny.
nutrition
nutrients
Gochujung Cauliflower Wings
No. per job
calories 206
36 calories from fat
% Daily Value*
thick 4g6%
0.5 grams of saturated fat3%
Sodium 608 mg26%
potassium 396 mg11%
carbohydrates 42 grams14%
2 grams of fiber8%
10 grams of sugar11%
protein 4g8%
Vitamin A 68IU1%
Vitamin C 37 mg45%
calcium 38 mg4%
iron 1 mg6%
* Percent Daily Value is based on a 2000 calorie diet.
Ingredients:
- Cauliflower coating: We use rice flour, tapioca or corn starch, garlic powder, salt and pepper, water, oil and sesame oil. The rice flour gives a nice crunchy coating. You can also use all purpose flour but it won’t be crunchy
- Cut the cauliflower into bite-sized florets
- Gochujong Sauce: A spicy Korean chili paste
- Rest of sauce ingredients: soy sauce, maple syrup, salt, rice or apple cider vinegar, and cornstarch mixed with water (to thicken)
Suggestion:
- Make sure your cauliflower is ready before mixing the batter. The batter thickens quickly, so you want to toss the cauliflower into it immediately.
- When you spread the cauliflower on the baking sheet, do so in a single layer and try to make sure the wings are not touching each other.
How to make Gochujong Cauliflower Wings:
First, cut the cauliflower into florets and gather your pie ingredients.
Mix the dry ingredients for the coating in a large bowl. That is rice flour, starch, garlic, salt and pepper. Then, add water and oil and mix until a smooth batter is formed.
Toss in the cauliflower florets, tossing to coat well. The batter should be thick enough so that it covers the cauliflower well and it will be enough for the cauliflower. The batter tends to thicken as it sits, so you’ll want to mix it very quickly.
Transfer the cauliflower in a single layer to a parchment paper-lined baking sheet, making sure the florets are spread out and not touching each other. Bake at 425° F/220° C for 30 minutes.
While the cauliflower is baking, make 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.
Once all is combined, mix the cornstarch with a quarter cup of water, then mix again. As soon as the sauce thickens, remove the pan from the heat.
Add the baked cauliflower to the skillet, tossing to coat in the flavorful sauce.
Garnish with green onions or sesame seeds, if you like. Serve with rice or noodles or in a lettuce wrap
Storage and Reheating:
Store in a covered container in the refrigerator for up to 3 days. Reheat in oven to 350°F or in a pan on the stove. Do not microwave, as the breading will become mushy.