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Korean inspired Cauliflower Wings in a spicy and tangy fermented chilli paste otherwise known as Gochujang.
spicy gochujang cauliflower wings
Duration50 mins
Cook Time30 mins
Prep Time20 mins
Servings25 wings

Ingredients

  • 1 cauliflower medium size
Batter
  • 3/4 cup flour
  • 1 cup soy milk unsweetened
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • sprinkle black pepper
Gochujang Sauce
  • 1/4 cup gochujang sauce
  • 1/4 cup soy sauce
  • 2.5 tbsp agave syrup
  • 1.5 tbsp rice vinegar
  • 1 tbsp sesame oil toasted
  • 1/2 lime
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger
Mayo
  • 1/2 cup vegan mayonnaise
  • 1 tsp gochujang paste
  • 1 tsp agave syrup
  • black pepper
To Serve
  • sesame seeds
  • 2 spring onions

Instructions

  • Preheat the oven to 180C/350F.
  • Cut the cauliflower into bite sized florets (it will make around 25) and line two baking sheets with baking paper.
  • Place the batter ingredients in a bowl and whisk. It should be like a pancake batter consistency, not too runny.
  • Using a fork, place the cauliflower florets into the batter making sure to fully coat them. Let any excess batter drip off and then place onto the lined baking sheet.
  • Continue until they are all coated, make sure they aren't touching.
  • Place into the oven and set the timer for 10 minutes. Using a spatula carefully flip them over and place in for a further 10 minutes.
  • Make the gochujang sauce by mixing all the ingredients in a bowl. After 20 minutes in the oven, brush the wings in the sauce.
  • Place back in the oven for 5-10 minutes. If you have leftover sauce you can give them a second coating or coat once they done.
  • Make the sauce by mixing all the ingredients in a bowl. Serve with the wings and top with sesame seeds and sliced spring onions.
This recipe was republished with permission from CupfulofKale.
Find the original recipe here.