Go Back

Vegan Gochujang-Glazed Cauliflower Wings: Sweet-Spicy Perfection for Any Occasion

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Appetizer, Side Dish
Cuisine: Korean
Calories: 295
Ingredients Method

Ingredients
  

Cauliflower Wings
  • 1 large head cauliflower cut into bite-size florets
  • ¾ cup all-purpose flour or gluten-free flour
  • ¼ cup cornstarch
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup unsweetened plant milk soy, oat, or almond
  • 2 tablespoons neutral oil optional, for extra crispness
Vegan Gochujang Glaze
  • 3 tablespoons gochujang
  • 2 tablespoons soy sauce or tamari
  • 2 –3 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • 1 –2 teaspoons water as needed
Optional Garnishes
  • Sesame seeds
  • Sliced green onions
  • Lime wedges
  • Toasted pepitas

Method
 

Preheat oven:
  1. Heat to 425°F (220°C). Line a baking sheet with parchment paper.
Mix the batter:
  1. Whisk flour, cornstarch, garlic powder, onion powder, salt, and pepper in a large bowl. Add plant milk and oil; whisk until smooth.
Coat the cauliflower:
  1. Add florets, tossing until coated. Shake off excess batter and place in a single layer on the baking sheet.
Bake:
  1. Roast for 20–25 minutes, flipping halfway, until golden and crisp on the sides.
Prepare the glaze:
  1. In a small saucepan, whisk gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger. Warm over low heat until smooth. Thin with water if needed.
Glaze the wings:
  1. Toss baked cauliflower in the glaze or brush generously.
Caramelize:
  1. Return to the oven for 8–10 minutes, allowing the glaze to thicken and slightly char.
Serve:
  1. Top with sesame seeds and green onions. Serve warm as an appetizer or a bold side.