There are many versions of cauliflower wings recipes out there but we were looking for something that was spicy with a burst of umami flavor. These cauliflower wings are the perfect and healthier version inspired by Korean fried cauliflower. So delicious, spicy with Korean gochujang paste, slightly crisped on the outside with a tender center.
This vegan Korean-inspired dish is extremely easy to make. It's great for appetizers, side dishes, or as a snack.
The gochujang recipes have become quite the inspiration in the home cook's kitchen. The Chutney Life introduced me to gochujang with her spicy Gochujang Noodles recipe and it's now becoming my new favorite addition to my dishes.
💭 What is Gochujang?
The paste, commonly used in Korean dishes, is the perfect mix of savory, spicy, and sweet all together. Traditionally, gochujang is made from chili powder made from Korean chili peppers, glutinous rice, fermented soybean powder, barley malt powder, and salt. Originally, no sweetener is added as the sweetness comes from glutinous rice in the fermentation process. However, many store-bought versions do contain added sugar. For those of you who like to learn more about the history of food, here's a great informational article about gochujang!
📋 How to make Vegan Cauliflower Wings
- Cut the cauliflower into florets then halves to make bite-sized pieces.
- Mix the batter for the cauliflower in a medium size bowl. The batter should be a pancake-like consistency-not too thin. Add the cauliflower to the bowl and coat each cauliflower well.
- On a baking sheet lined with parchment paper, lay the cauliflower pieces without overlapping. Remove the cauliflower one at a time so the batter doesn't drip onto the baking sheet.
- Place in the oven for 20 minutes.
To make the Gochujang Sauce for the cauliflower wings:
- In a separate bowl, mix all the ingredients for the sauce together.
- Once your roasted cauliflower is ready, you can add the cooked cauliflower to the sauce and coat them well.
- Bake for an additional 10-15 minutes.
👩🏽🍳 Tips and FAQs
Can I prepare this in advance?
Yes, you can prepare the sauce in advance and refrigerate it until you are ready to use. Another prep tip is to cut the cauliflower florets and store them in an airtight container.
Is Gochujang vegan?
Most gochujang mixes are vegan. Check your ingredients to make sure there are no added fish-based ingredients or that honey is not the primary sweetener if it has been sweetened.
Can you make gochujang cauliflower in the air fryer?
I have not tried this in the air fryer yet, however, I see it working great! Please let me know in the comments if you do.
I can't wait for you to try this version of my roasted cauliflower recipe! I love using this as a snack or a healthy side dish but it also makes a delicious appetizer for your spicy food lovers!
🍽 More Cauliflower Recipes
🥗 More Healthy Side Dishes
- Air Fryer Masala Potatoes
- Beet and Carrot Slaw
- Instant Pot Thai Sweet Potato and Lentil Soup
- Edamame Truffle Dumplings
If you loved this Vegan Gochujang Cauliflower Wings recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails at the bottom so you never miss a new recipe!
For the Cauliflower
- 1 medium cauliflower, cut into florets
- ½s cup all purpose flour
- 1 tablespoon garlic powder
- 2 tablespoons corn starch
- ¼ teaspoon salt
- ⅔ cup cold water*
For the Sauce
- ¼ cup soy sauce
- ¼ cup gochujang paste
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 2 cloves garlic, grated
- 1 inch ginger, blended
- 1 tablespoon oil
- Preheat oven to 350°F.
- Cut the cauliflower into florets then halves to make bite sized pieces.
- Mix the all purpose flour, garlic powder, corn starch, salt and cold water in a medium size bowl. The batter should be a pancake-like consistency-not too thin. *If your batter is too thick, add water 1 tablespoon at a time.
- Add the cauliflower to the bowl and coat each cauliflower well.
- Line a baking sheet with parchment paper. Remove the cauliflower one at a time and let any excess batter drip off. Arrange the cauliflower pieces without overlapping. Bake for about 20 minutes.
- In another medium sized bowl, mix the soy sauce, gochujang, maple syrup, rice vinegar, garlic, ginger, and oil. Combine well and set aside.
- Remove the cauliflower from the oven and place in the gochujang sauce mixture. Coat each cauliflower well.
- Using a slotted spoon, place the cauliflower back on the baking sheet and bake for another 10-15 minutes.
- Let it cool and serve warm! Garnish with green onions and sesame seeds and serve as a side dish or appetizer!