Gochujang Cauliflower Baked

Sweet-spicy-crunchy Gochujang Cauliflower may be served as an appetizer or an entree! Gochujang Cauliflower Wings make an ideal game day snack, or serve it over rice for a delicious, veggie dinner. Glutenfree Nutfree

This recipe has an incredible, spicy flavor and a crunchy texture without the necessity to deep fry. Whilst you bake the cauliflower, prepare the sauce in a pan on the stove. Toss all of it together, and luxuriate in!

When you’re not accustomed to gochujang, it’s a fermented Korean red chili paste with a sweet and spicy flavor. It adds sweet heat and an umami flavor to all styles of dishes and pairs perfectly with crunchy, baked cauliflower.

Why You’ll Love Gochujang Cauliflower

• Easy to make
• Baked, not fried
• Perfect, crunchy texture
• Filled with flavor
• It’s naturally gluten-free

More Vegan Cauliflower Recipes:

Sticky Sesame Cauliflower

General Tso Cauliflower

Cauliflower Tikka Masala

Black Pepper Cauliflower

Print Recipe

Gochujang Cauliflower Wings

Sweet-spicy-crunchy Gochujang Cauliflower may be served as an appetizer or an entree! Gochujang Cauliflower Wings make an ideal game day snack, or serve over rice for a delicious, veggie dinner. Gluten-free Nutfree Recipe

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Appetizer, dinner, Drinks, Foremost Course, Side Dish

Cuisine: Korean

Servings: 4

Calories: 206kcal

Creator: Vegan Richa

Ingredients

For the Baked Cauliflower

• 1/2 cup (80 g) rice flour
• 3 tablespoons tapioca starch or cornstarch
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• dash of black pepper
• 1/2 cup (118.29 ml) water
• 2 teaspoons oil
• 1 teaspoon sesame oil
• 1 small (265 g) head of cauliflower chopped into equal-sized florets, about 4 cups

For the Gochujang Sauce

• 1/2 cup (136.5 g) gochujang, I take advantage of Mother-in-Law brand, use Glutenfree brand if needed . Use 1/4 to 1/3 cup for less heat
• 2 tablespoons soy sauce ,use tamari for gluten-free
• 2 tablespoons maple syrup
• 1/4 teaspoon salt
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 teaspoon cornstarch mixed with 1/4 cup of water
• green onion and sesame seeds for garnish

Instructions

To Bake the Cauliflower

• Preheat the oven for 425° F/220° C. Line a baking sheet or baking dish with parchment paper.

• In a big bowl, add the dry ingredients for the batter. Mix well, then add within the wet ingredients and blend until smooth.

• Add within the cauliflower and toss to coat. The batter must be just thick enough in order that it coats the cauliflower well, and it is going to be enough for the cauliflower. The batter keeps thickening because it sits, so you’ll be wanting to combine it in pretty quickly.

• Transfer the cauliflower florets to the lined baking sheet, and bake for half-hour, or until cauliflower inside is cooked. Meanwhile, make your gochujang sauce.

To Make the Gochujang Sauce

• Add the gochujang, soy sauce, maple syrup, salt, and vinegar to a big skillet on medium heat and blend well.

• Mix the cornstarch within the 1/4 cup of water, and add to the simmering sauce mixture and blend well. Take off the warmth as soon because the sauce thickens.

• Add your baked cauliflower to the skillet, and toss well to coat. Garnish with some green onion, or sesame seeds in case you like. Serve with rice or noodles or in lettuce cups.

Notes

Substitutes
Gochujang: use other Asian chili sauces
Rice flour: use all purpose flour
Variation: make this with pressed and torn 14 oz extra firm tofu 
Ensure you’ve gotten your cauliflower able to go before mixing up the batter. The batter thickens quickly, so you should toss the cauliflower in immediately.
Once you spread the cauliflower onto the baking sheet, do it in a single layer, and be sure that the wings aren’t touching one another, or they are going to stick together.
Store leftovers in a covered container within the refrigerator. They’ll keep for as much as 3 days. Reheat in a 350° F oven or on the stovetop. Don’t microwave, since the batter might be mushy in case you try this.

Nutrition

Nutrition Facts

Gochujang Cauliflower Wings

Amount Per Serving

Calories 206
Calories from Fat 36

% Day by day Value*

Fat 4g6%

Saturated Fat 0.5g3%

Sodium 608mg26%

Potassium 396mg11%

Carbohydrates 42g14%

Fiber 2g8%

Sugar 10g11%

Protein 4g8%

Vitamin A 68IU1%

Vitamin C 37mg45%

Calcium 38mg4%

Iron 1mg6%

* Percent Day by day Values are based on a 2000 calorie food plan.

Ingredients:

• cauliflower coating: we use rice flour, tapioca or corn starch, garlic powder, salt and pepper, water, oil, and sesame oil. Rice flour gives a pleasant crunchy coating. You should use all purpose flour as well but it surely won’t be as crunchy
• cauliflower cut into bite-sized florets
• gochujang sauce: a spicy Korean chili paste
• remainder of the sauce ingredients: soy sauce, maple syrup, salt, rice or apple cider vinegar, and cornstarch mixed with water (to thicken)

Suggestions:

• Ensure you’ve gotten your cauliflower able to go before mixing the batter. The batter thickens quickly, so you should toss the cauliflower into it immediately.
• Once you spread the cauliflower onto the baking sheet, do it in a single layer, and check out to be sure that the wings aren’t touching one another.

The right way to Make Gochujang Cauliflower Wings:

First, cut the cauliflower into florets and gather your batter ingredients.

Mix the dry ingredients for the coating in a big bowl. That’s the rice flour, starch, garlic, salt, and pepper. Then, add the water and oils and blend until you’ve gotten a smooth batter.

Toss within the cauliflower florets, mixing to coat them rather well within the batter. The batter must be just thick enough so it coats the cauliflower well, and it’s going to be enough for the cauliflower. The batter keeps thickening because it sits, so that you’ll wish to mix it in pretty quickly.

Transfer the cauliflower to a parchment paper-lined baking sheet in a single layer, ensuring the florets are opened up and never touching one another. Bake at 425° F/220° C for half-hour.

While the cauliflower bakes, make the sweet-and-spicy gochujang sauce.

Add the gochujang, soy sauce, maple syrup, salt, and vinegar to a big skillet over medium heat and blend well.

When all of that’s combined, mix the cornstarch in 1 / 4 cup of water, then add that to the skillet, mixing again. As soon because the sauce thickens, remove the pan from the warmth.

Add the baked cauliflower to the skillet, tossing to coat in that flavorful sauce.

garnish with green onions or sesame seeds, in case you like. Serve with rice or noodles or in lettuce wraps

Storage and Reheating:

Store in a covered container for as much as 3 days within the refrigerator. Reheat within the oven at 350° F or in a pan on the stove. Don’t microwave, since the breading will get mushy.