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Gochujang Cauliflower Wings
5 from 54 votes

Gochujang Cauliflower Wings

Gochujang Cauliflower Wings are baked florets coated in a seasoned batter made with rice flour and tapioca starch for crispness. The fried-like texture is enhanced by a glossy, thick sauce combining spicy gochujang, soy sauce, maple syrup, and vinegar, resulting in a sweet-spicy glaze. Garnished with green onion and sesame seeds, these wings offer a flavorful plant-based snack or appetizer.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4
Calories: 206 kcal
Course: Side Dish, Main Course, Appetizer, Drinks, Dinner
Cuisine: Korean

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
    Cup of Yum
  1. Preheat the oven for 425° F/220° C. Line a baking sheet or baking dish with parchment paper.
  2. In a large bowl, add the dry ingredients for the batter. Mix well, then add in the wet ingredients and mix until smooth.
  3. 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.
  4. 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
  1. Add the gochujang, soy sauce, maple syrup, salt, and vinegar to a large skillet on medium heat and mix well.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 206

% 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.