Name: Spicy Korean Cauliflower Wings (Vegan)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 3
Cuisine: Korean
Ingredients: 1 small to medium head of cauliflower; ½ cup unsweetened non-dairy milk; ½ cup water; ½ cup all-purpose flour or rice flour*; ½ tsp gochugaru (red pepper flakes, optional); ¼ cup gochujang paste**; 2 tbsp maple syrup; 1 tbsp sesame oil; ½ tbsp tamari or soy sauce; 1 tbsp apple cider vinegar; 1 tbsp minced ginger; 2 cloves garlic, minced (or 1/2 tsp garlic powder); ¼ tsp each salt and pepper; water to thin (if necessary)

Spicy Korean Cauliflower Wings (Vegan)

Korean-style cauliflower wings, battered and drenched in a spicy, tangy glaze gochujang maple glaze and baked until caramelized. Spicy and finger-licking good.

Author: Hannah
Prep Time: 10
Cook Time: 50
Total Time: 1 hour
Yield: 3 1x
Category: Sides & Appetizers
Method: Cook
Cuisine: Korean

Ingredients

Scale

Cauliflower + Batter

1 small to medium head of cauliflower
½ cup unsweetened non-dairy milk
½ cup water
½ cup all-purpose flour or rice flour*
½ tsp gochugaru (red pepper flakes, optional)

Maple Gochujang Glaze

¼ cup gochujang paste**
2 tbsp maple syrup
1 tbsp sesame oil
½ tbsp tamari or soy sauce
1 tbsp apple cider vinegar
1 tbsp minced ginger
2 cloves garlic, minced (or 1/2 tsp garlic powder)
¼ tsp each salt and pepper
water to thin (if necessary)

Instructions

Preheat oven to 450F (232C) and line two baking sheets with parchment paper. Remove leaves from cauliflower and cut into bite-sized florets.
Whisk all batter ingredients together in a mixing bowl, adding water slowly at a time until it achieves the desired consistency– the batter should be pourable, but thick enough to stick on the cauliflower. Dip each floret into the mixture and coat evenly, and shake to remove excess. Arrange florets on baking sheets (they shouldn’t be touching) and bake for 25 minutes or until golden brown, then remove from oven.
While florets are still baking, whisk together sauce ingredients. Dip each baked floret into the sauce until coated, shake well to remove excess, and place back onto the baking sheet. Reduce heat to 400F (200C), and bake florets for an additional 12-15 minutes until caramelized.
Remove from oven and let cool, then garnish with chopped scallions and toasted sesame seeds. Serve immediately, with optional dipping sauces (see below).

Notes

If using rice flour (for gluten-free option), you may need to add a bit more water to the batter.
YOGURT dip: whisk together 1 cup vegan yogurt + 1 tbsp lemon juice + 1 tsp garlic powder + 1/2 tsp sea salt
RANCH dip: whisk together 1 cup vegan mayo + 1 tbsp apple cider vinegar + 1/2 cup unsweetened dairy milk + 1/2 tsp garlic powder + 1/4 tsp sea salt + 2 tsp fresh chopped parsley

Find it online: https://theplantbasedwok.com/spicy-korean-cauliflower-wings/