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Gochujang Cauliflower Wings

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These Gochujang Cauliflower Wings are a spicy, crispy, and flavorful vegan appetizer. Each cauliflower floret is coated in a light batter, baked until golden, and tossed in a sticky, sweet-spicy Korean-inspired gochujang glaze. Served with a creamy spicy mayo dip and topped with sesame seeds and scallions, they’re the perfect party snack, game day treat, or side dish for any occasion.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings (about 25 wings)
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Korean-Inspired
  • Diet: Vegan

Ingredients

  • 1 medium head cauliflower, cut into 25 bite-sized florets
  • 3/4 cup (90 g) all-purpose flour
  • 1 cup (240 ml) unsweetened plant-based milk (oat, soy, or almond)
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Black pepper, to taste
  • 1/4 cup (60 ml) gochujang paste
  • 1/4 cup (60 ml) soy sauce
  • 2 1/2 tablespoons agave syrup (or maple syrup)
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • Juice of 1/2 lime
  • 1 teaspoon garlic powder (for sauce)
  • 1/2 teaspoon ground ginger
  • 1/2 cup vegan mayonnaise
  • 1 teaspoon gochujang paste (for dip)
  • 1 teaspoon agave syrup (for dip)
  • Black pepper, to taste (for dip)
  • 2 spring onions, finely sliced
  • 1–2 teaspoons sesame seeds (white or black)

Instructions

  1. Preheat oven to 180°C (350°F) and line two baking sheets with parchment paper.
  2. Cut cauliflower into bite-sized florets.
  3. In a large bowl, whisk together flour, plant milk, garlic powder, salt, and pepper until smooth.
  4. Dip each floret into the batter, letting excess drip off, and place on the prepared baking sheet.
  5. Bake for 10 minutes, flip each piece, and bake for another 10 minutes until lightly crisp and golden.
  6. Meanwhile, whisk together gochujang, soy sauce, agave, rice vinegar, sesame oil, lime juice, garlic powder, and ginger to make the sauce.
  7. Brush or spoon the sauce over each baked floret. Return to oven and bake for another 5–10 minutes until sticky and caramelized.
  8. For the spicy mayo, mix vegan mayonnaise, gochujang paste, agave syrup, and black pepper until smooth.
  9. Transfer wings to a serving plate. Sprinkle with sesame seeds and sliced spring onions. Serve immediately with spicy mayo dip on the side.

Notes

  • Add 1 tablespoon cornstarch to the batter for extra crispiness.
  • Use gluten-free flour and tamari instead of soy sauce for a gluten-free version.
  • Replace gochujang with a mix of sriracha and miso paste if unavailable.
  • For oil-free wings, omit sesame oil in the sauce.
  • Reheat in the oven at 180°C (350°F) for 10–15 minutes to retain crispness.

Nutrition

Find it online: https://savorymomskitchen.com/gochujang-cauliflower-wings/