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    Home » main course

    Gochujang Cauliflower Baked

    Published: Mar 2, 2023 by Richa 13 Comments

    Jump to Recipe   Print Recipe
    bowl of gochujang cauliflower with text that reads: "Gochujang Cauliflower. www.veganricha.com"
    gochujang cauliflower wings in bowls with rice and green onions
    cauliflower tossed in gochujang sauce in the pan

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

    gochujang cauliflower wings in bowls with rice and green onions

    This recipe has an amazing, spicy flavor and a crunchy texture without the need to deep fry. While you bake the cauliflower, prepare the sauce in a pan on the stove. Toss it all together, and enjoy!

    gochujang cauliflower wings in bowls with rice and green onions

    If you’re not familiar with 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 sorts of dishes and pairs perfectly with crunchy, baked cauliflower.

    gochujang cauliflower wings in bowls with rice and green onions

    Why You’ll Love Gochujang Cauliflower

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

    cauliflower tossed in gochujang sauce in the pan

    More Vegan Cauliflower Recipes:

    Sticky Sesame Cauliflower

    General Tso Cauliflower

    Cauliflower Tikka Masala

    Black Pepper Cauliflower

    gochujang cauliflower wings in bowls with rice and green onions
    Print Recipe
    5 from 3 votes

    Gochujang Cauliflower Wings

    Sweet-spicy-crunchy Gochujang Cauliflower can be served as an appetizer or an entree! Gochujang Cauliflower Wings make a perfect 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, Main Course, Side Dish
    Cuisine: Korean
    Keyword: gochujang cauliflower wings, korean baked cauliflower
    Servings: 4
    Calories: 206kcal
    Author: 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
    • a good 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 use 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 large bowl, add the dry ingredients for the batter. Mix well, then add in the wet ingredients and mix until smooth.
    • Add in the cauliflower and toss to coat. The batter should be just thick enough so that it coats the cauliflower well, and it's going to be enough for the cauliflower. The batter keeps thickening as it sits, so you'll want to mix it in pretty quickly.
    • Transfer the cauliflower florets to the lined baking sheet, and bake for 30 minutes, 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 large skillet on medium heat and mix well.
    • Mix the cornstarch in the 1/4 cup of water, and add to the simmering sauce mixture and mix well. Take off the heat as soon as the sauce thickens.
    • Add your baked cauliflower to the skillet, and toss well to coat. Garnish with some green onion, or sesame seeds if 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 
    Make sure you have your cauliflower ready to go before mixing up the batter. The batter thickens quickly, so you want to toss the cauliflower in immediately.
    When you spread the cauliflower onto the baking sheet, do it in a single layer, and make sure the wings aren’t touching each other, or they will stick together.
    Store leftovers in a covered container in the refrigerator. They will keep for up to 3 days. Reheat in a 350° F oven or on the stovetop. Do not microwave, because the batter will be mushy if you do that.

    Nutrition

    Nutrition Facts
    Gochujang Cauliflower Wings
    Amount Per Serving
    Calories 206 Calories from Fat 36
    % Daily 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 Daily Values are based on a 2000 calorie diet.
    gochujang cauliflower ingredients in bowls on a marble table

    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 nice crunchy coating. You can use all purpose flour as well but it won’t be as crunchy
    • cauliflower cut into bite-sized florets
    • gochujang sauce: a spicy Korean chili paste
    • rest of the sauce ingredients: soy sauce, maple syrup, salt, rice or apple cider vinegar, and cornstarch mixed with water (to thicken)

    Tips:

    • Make sure you have your cauliflower ready to go before mixing the batter. The batter thickens quickly, so you want to toss the cauliflower into it immediately.
    • When you spread the cauliflower onto the baking sheet, do it in a single layer, and try to make sure the wings aren’t touching each other.

    How 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 large bowl. That’s the rice flour, starch, garlic, salt, and pepper. Then, add the water and oils and mix until you have a smooth batter.


    dry ingredients in a bowl before mixing
    cauliflower batter in the bowl after mixing

    Toss in the cauliflower florets, mixing to coat them really well in the batter. The batter should be just thick enough so it coats the cauliflower well, and it’s going to be enough for the cauliflower. The batter keeps thickening as it sits, so you’ll want to mix it in pretty quickly.

    cauliflower in the bowl with the batter before tossing together
    cauliflower in the bowl with the batter after tossing together

    Transfer the cauliflower to a parchment paper-lined baking sheet in a single layer, making sure the florets are spread out and not touching each other. Bake at 425° F/220° C for 30 minutes.

    cauliflower on the baking sheet before baking
    cauliflower on the baking sheet after baking

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

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

    gochujang sauce ingredients in the pan before cooking

    When all of that is combined, mix the cornstarch in a quarter cup of water, then add that to the skillet, mixing again. As soon as the sauce thickens, remove the pan from the heat.

    gochujang sauce ingredients in the pan after cooking

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

    adding cauliflower to the pan of gochujang sauce
    cauliflower tossed in gochujang sauce in the pan

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

    Storage and Reheating:

    Store in a covered container for up to 3 days in the refrigerator. Reheat in the oven at 350° F or in a pan on the stove. Do not microwave, because the breading will get mushy.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. judy bruett

      March 19, 2023 at 4:13 pm

      do you use white rice flour or brown rice flour ? how does using all purpose flour change the texture or taste. Wondering if it is worth buying rice flour just for this recipe.

      Reply
      • Richa

        March 19, 2023 at 10:01 pm

        White rice flour. Taste will be similar, they won’t be as crisp. They will crisp when just baked so serve soon:)

        Reply
    2. Matt Lancaster

      March 09, 2023 at 6:29 pm

      5 stars
      Honestly, one of the best recipes I’ve made in some time. I ate is last night, daydreamed about the leftovers all day, had an early dinner because I couldn’t wait, and sent several people the link. Just a fantastic dish.

      Reply
      • Vegan Richa Support

        March 09, 2023 at 8:47 pm

        yay, thank you!

        Reply
    3. Maneesha

      March 03, 2023 at 12:08 pm

      Wow this looks great! If we do not have cauliflower, are there any other veggies we can substitute, or do you recommend cauliflower as the best veg to use for this recipe?

      Reply
      • Vegan Richa Support

        March 04, 2023 at 5:44 pm

        cauliflower is the best because it takes on the flavor so well, but you could probably use tofu as well!

        Reply
    4. Shashi C Ishai

      March 02, 2023 at 12:17 pm

      Although all your recipes are delicious, I do have one consistent problem with many recipes. I have type I diabetes and need to inject myself with insulin before each meal. Items such as maple syrup, and other sweeteners raise my sugar quite high, despite the insulin coverage. Can I modify any of these recipes with other options?

      Reply
      • Richa

        March 02, 2023 at 12:37 pm

        What do you usually use for the seeet element in recipes ?

        Reply
      • Bonnie

        March 03, 2023 at 4:28 pm

        Studies now say erythritol 1:1 substitute can be used by diabetics, even better I think is xylitol.

        Reply
      • MB

        March 07, 2023 at 5:41 pm

        5 stars
        Great, quick dinner recipe – loved it with the cauliflower but will have to try with tofu as well. Sauce is the perfect consistency we enjoyed it with jasmine rice. Yummy!! Will definitely be making this again! Thank you!

        Reply
        • Vegan Richa Support

          March 07, 2023 at 8:06 pm

          hooray! thank you!

          Reply
    5. Nora Paley

      March 02, 2023 at 6:18 am

      Looks good and I will make it tonight although I really am put off by constant comparisons to meat dishes in the copy. Calling them “Wings” actually makes me lose my appetite. If these are for vegans why continue with the meaty titles and comparisons ? I have never eaten wings and never wished to.

      Reply
      • Vegan Richa Support

        March 02, 2023 at 8:40 pm

        It helps some better understand what the recipe is and what it may be a good substitute for. Calling it baked cauliflower isn’t as helpful for some beginner vegans as calling the recipe by its meat comparison. I hope this helps!

        Reply

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