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Gochujang Cauliflower Wings

Crispy baked cauliflower wings
Coated in sweet and spicy gochujang sauce
Vegan, dairy-free, and oven-baked
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Appetizer / Snack
Cuisine Korean-Inspired

Ingredients
  

Cauliflower

  • 1 medium cauliflower cut into bite-sized florets

Batter

  • 3/4 cup plain flour
  • 1 cup unsweetened plant milk soy, oat, or almond
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Black pepper to taste

Gochujang Sauce

  • 1/4 cup gochujang paste
  • 1/4 cup soy sauce
  • 2 1/2 tablespoons agave syrup
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • Juice of 1/2 lime
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger

Mayo Dip

  • 1/2 cup vegan mayonnaise
  • 1 teaspoon gochujang paste
  • 1 teaspoon agave syrup
  • Black pepper to taste

To Serve

  • Sesame seeds
  • 2 spring onions sliced

Instructions
 

  • Preheat the oven to 180°C (350°F). Line two baking trays with baking paper.
  • Cut the cauliflower into bite-sized florets.
  • In a bowl, whisk together all batter ingredients until smooth. The consistency should resemble pancake batter.
  • Dip each floret into the batter, allowing excess to drip off, then place on the tray without touching.
  • Bake for 10 minutes, flip carefully, then bake another 10 minutes.
  • Mix all Gochujang Cauliflower Wings sauce ingredients in a bowl.
  • Remove cauliflower from the oven, brush generously with sauce, and return to the oven for 5–10 minutes.
  • Mix all mayo dip ingredients in a small bowl.
  • Serve hot, topped with sesame seeds and spring onions, with the dip on the side.

Notes

Serve with steamed rice, in wraps, or alongside a fresh cucumber salad. Leftover sauce can also be drizzled on roasted vegetables or tofu.