Gochujang Cauliflower Wings
User Reviews
5
Gochujang Cauliflower Wings
Description
This recipe starts by mixing dry ingredients—rice flour, tapioca starch, garlic powder, salt, and pepper—into a batter with water and oils, including sesame oil for depth. Cauliflower florets are tossed in the batter to coat evenly, then baked at 425°F until tender inside and slightly crisp outside. The batter thickens quickly, so tossing the florets immediately after mixing is important.
The gochujang sauce is prepared on the stovetop, blending the chili paste with soy sauce, maple syrup, salt, and rice vinegar. Cornstarch slurry is added as a thickener once the sauce simmers. The baked cauliflower is then coated fully in this sauce to achieve a sticky, flavorful finish.
The wings are garnished with sliced green onion and sesame seeds to add color and complement the spicy, umami-rich glaze. They work well as a snack or party dish. Batter thickness and cauliflower size affect cooking outcomes, so uniform pieces help even baking.
The batter can be mixed just before coating to maintain consistency. Leftovers store refrigerated for up to three days, reheated preferably in an oven or stovetop to prevent sogginess. Tofu can substitute cauliflower for a variation and other Asian chili sauces can replace gochujang if unavailable.
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 neutral cooking oil generic cooking oil
- 1 teaspoon sesame oil
- 1 small cauliflower chopped into equal-sized florets, about 4 cups, head
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 for garnish
- sesame seed for garnish
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.
Notes
- Use other Asian chili sauces if gochujang is unavailable.
- Substitute rice flour with all-purpose flour if necessary.
- Try pressing and tearing extra firm tofu in place of cauliflower for a different texture.
- Mix the batter and coat cauliflower immediately, as the batter thickens quickly.
- Spread cauliflower in a single layer on the baking sheet to avoid pieces sticking together during baking.
- Store leftovers in a covered container in the refrigerator for up to 3 days.
- Reheat leftovers in a 350°F oven or on the stovetop to maintain crispness; avoid microwaving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 0.5g | 3% |
| Sodium | 608mg | 25% |
| Potassium | 396mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 68IU | 1% |
| Vitamin C | 37mg | 41% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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