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Irresistible Spicy Korean Cauliflower Wings

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Crispy cauliflower coated in a fiery, sweet, and tangy Korean sauce, perfect as a vegan-friendly, flavorful appetizer or snack.

Ingredients

Scale
  • 1 medium head of cauliflower (cut into bite-sized florets)
  • 1 cup all-purpose flour (or gluten-free flour blend for GF version)
  • 1 cup unsweetened plant-based milk (almond or oat milk works great)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Cooking spray or a few tablespoons of oil
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons maple syrup (or honey if not vegan)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional)

Instructions

  1. Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone mat and lightly spray it with cooking oil.
  2. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Slowly add 1 cup unsweetened plant-based milk while whisking until smooth and thick enough to coat the cauliflower without dripping excessively.
  3. Dip each cauliflower floret into the batter, making sure it’s well coated. Use tongs or your hands to shake off excess batter and place them evenly spaced on the prepared baking sheet. Avoid overcrowding.
  4. Bake for 20-25 minutes. After the first 12 minutes, flip each floret carefully to ensure even crisping. The cauliflower should be golden and firm to the touch but not burnt. If soggy, broil for 1-2 minutes while watching closely.
  5. While baking, combine 3 tablespoons gochujang, 2 tablespoons soy sauce, 2 tablespoons maple syrup, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, minced garlic, and grated ginger in a small saucepan. Warm over medium heat, stirring until smooth and slightly thickened, about 3-4 minutes. Remove from heat.
  6. Once cauliflower wings are crispy and out of the oven, transfer them to a large bowl. Pour the warm sauce over and toss gently to coat evenly. Serve immediately.

Notes

Flip cauliflower halfway through baking to ensure even crisping. Warm the sauce before tossing to help it cling better. Pat cauliflower dry before battering for extra crispiness. Avoid overcrowding the pan. Reheat leftovers in a hot oven to maintain crispiness; avoid microwaving.

Nutrition

Keywords: spicy Korean cauliflower wings, vegan appetizer, Korean sauce, plant-based wings, crispy cauliflower, gochujang recipe

Find it online: https://yumnode.com/irresistible-spicy-korean-cauliflower-wings-recipe-easy-5-step-guide/