Spicy Gochujang Glazed Cauliflower Wings
Spicy Gochujang Glazed Cauliflower Wings
Ingredients
For the Cauliflower Wings
- 1 head cauliflower, medium, cut into bite-sized florets
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup water, cold
- 1 tablespoon vegetable oil
For the Gochujang Glaze
- 1/4 cup gochujang, (Korean chili paste)
- 2 tablespoons soy sauce, low sodium
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 garlic, cloves, minced
- 1/2 teaspoon fresh ginger, grated
- 2 tablespoons water
For Garnish
- 1 teaspoon sesame seeds, toasted, for garnish
- 1 green onions, sliced, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. Gradually add the cold water and vegetable oil, whisking until a smooth, thick batter forms. Ensure there are no lumps.
⏱️ 5 min
- 3
Add the cauliflower florets to the batter. Toss gently with your hands or a spatula until all florets are evenly coated. Shake off any excess batter.
⏱️ 3 min
- 4
Arrange the coated cauliflower florets in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Bake for 20-25 minutes, flipping halfway through, until the cauliflower is tender-crisp and lightly golden.
⏱️ 25 min•🌡️ 400
- 5
While the cauliflower bakes, prepare the gochujang glaze. In a small saucepan, combine the gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, and 2 tablespoons of water. Whisk well to combine.
⏱️ 5 min
- 6
Heat the glaze over medium-low heat, stirring occasionally, until it thickens slightly and becomes glossy, about 3-5 minutes. Be careful not to let it boil vigorously.
⏱️ 5 min
- 7
Once the cauliflower is baked, transfer it to a large clean bowl. Pour the prepared gochujang glaze over the cauliflower and toss gently until all the florets are thoroughly coated.
⏱️ 2 min
- 8
Serve immediately, garnished with toasted sesame seeds and sliced green onions. Enjoy your spicy and flavorful cauliflower wings!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Gochujang Glazed Cauliflower Wings
Ingredients
For the Cauliflower Wings
- 1 head cauliflower, medium, cut into bite-sized florets
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup water, cold
- 1 tablespoon vegetable oil
For the Gochujang Glaze
- 1/4 cup gochujang, (Korean chili paste)
- 2 tablespoons soy sauce, low sodium
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 garlic, cloves, minced
- 1/2 teaspoon fresh ginger, grated
- 2 tablespoons water
For Garnish
- 1 teaspoon sesame seeds, toasted, for garnish
- 1 green onions, sliced, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. Gradually add the cold water and vegetable oil, whisking until a smooth, thick batter forms. Ensure there are no lumps.
⏱️ 5 min - 3
Add the cauliflower florets to the batter. Toss gently with your hands or a spatula until all florets are evenly coated. Shake off any excess batter.
⏱️ 3 min - 4
Arrange the coated cauliflower florets in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Bake for 20-25 minutes, flipping halfway through, until the cauliflower is tender-crisp and lightly golden.
⏱️ 25 min•🌡️ 400 - 5
While the cauliflower bakes, prepare the gochujang glaze. In a small saucepan, combine the gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, and 2 tablespoons of water. Whisk well to combine.
⏱️ 5 min - 6
Heat the glaze over medium-low heat, stirring occasionally, until it thickens slightly and becomes glossy, about 3-5 minutes. Be careful not to let it boil vigorously.
⏱️ 5 min - 7
Once the cauliflower is baked, transfer it to a large clean bowl. Pour the prepared gochujang glaze over the cauliflower and toss gently until all the florets are thoroughly coated.
⏱️ 2 min - 8
Serve immediately, garnished with toasted sesame seeds and sliced green onions. Enjoy your spicy and flavorful cauliflower wings!
⏱️ 1 min