Baked Gochujang Cauliflower Wings


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

gochujang cauliflower wings in bowls with rice and green onions

This recipe has a tremendous, spicy taste and a crunchy texture with out the necessity to deep fry. When you bake the cauliflower, put together the sauce in a pan on the range. Toss all of it collectively, and revel in!

gochujang cauliflower wings in bowls with rice and green onions

Should you’re not aware of gochujang, it’s a fermented Korean crimson chili paste with a candy and spicy taste. It provides candy warmth and an umami taste to all types of dishes and pairs completely with crunchy, baked cauliflower.

gochujang cauliflower wings in bowls with rice and green onions

Why You’ll Love Gochujang Cauliflower

  • Simple to make



  • Baked, not fried



  • Excellent, crunchy texture



  • Stuffed with taste



  • It’s naturally gluten-free

cauliflower tossed in gochujang sauce in the pan

Extra Vegan Cauliflower Recipes:

Sticky Sesame Cauliflower

Common Tso Cauliflower

Cauliflower Tikka Masala

Black Pepper Cauliflower

gochujang cauliflower wings in bowls with rice and green onions

Print Recipe

Gochujang Cauliflower Wings

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

Prep Time15 minutes

Prepare dinner Time30 minutes

Whole Time45 minutes

Course: Appetizer, dinner, Drinks, Major Course, Facet Dish

Delicacies: Korean

Key phrase: gochujang cauliflower wings, korean baked cauliflower

Servings: 4

Energy: 206kcal

Creator: Vegan Richa

Substances

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
  • an excellent sprint 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 exploit Mom-in-Legislation model, use Glutenfree model if wanted . Use 1/4 to 1/3 cup for much less warmth
  • 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 combined with 1/4 cup of water
  • inexperienced onion and sesame seeds for garnish

Directions

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 substances for the batter. Combine effectively, then add within the moist substances and blend till easy.

  • Add within the cauliflower and toss to coat. The batter needs to be simply thick sufficient in order that it coats the cauliflower effectively, and it’ll be sufficient for the cauliflower. The batter retains thickening because it sits, so you may need to combine it in fairly shortly.

  • Switch the cauliflower florets to the lined baking sheet, and bake for half-hour, or till cauliflower inside is cooked. In the meantime, 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 warmth and blend effectively.

  • Combine the cornstarch within the 1/4 cup of water, and add to the simmering sauce combination and blend effectively. Take off the warmth as quickly because the sauce thickens.

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

Notes

Substitutes
Gochujang: use different Asian chili sauces
Rice flour: use all goal flour
Variation: make this with pressed and torn 14 oz further agency tofu 
Ensure you have your cauliflower able to go earlier than mixing up the batter. The batter thickens shortly, so that you need to toss the cauliflower in instantly.
Whenever you unfold the cauliflower onto the baking sheet, do it in a single layer, and ensure the wings aren’t touching one another, or they may stick collectively.
Retailer leftovers in a lined container within the fridge. They’ll hold for as much as 3 days. Reheat in a 350° F oven or on the stovetop. Don’t microwave, as a result of the batter shall be mushy if you happen to try this.

Diet

Diet Details

Gochujang Cauliflower Wings

Quantity Per Serving

Energy 206
Energy from Fats 36

% Day by day Worth*

Fats 4g6%

Saturated Fats 0.5g3%

Sodium 608mg26%

Potassium 396mg11%

Carbohydrates 42g14%

Fiber 2g8%

Sugar 10g11%

Protein 4g8%

Vitamin A 68IU1%

Vitamin C 37mg45%

Calcium 38mg4%

Iron 1mg6%

* P.c Day by day Values are based mostly on a 2000 calorie weight loss program.

gochujang cauliflower ingredients in bowls on a marble table

Substances:

  • cauliflower coating: we use rice flour, tapioca or corn starch, garlic powder, salt and pepper, water, oil, and sesame oil. Rice flour provides a pleasant crunchy coating. You should utilize all goal flour as effectively however it gained’t be as crunchy



  • cauliflower lower into bite-sized florets



  • gochujang sauce: a spicy Korean chili paste



  • remainder of the sauce substances: soy sauce, maple syrup, salt, rice or apple cider vinegar, and cornstarch combined with water (to thicken)

Ideas:

  • Ensure you have your cauliflower able to go earlier than mixing the batter. The batter thickens shortly, so that you need to toss the cauliflower into it instantly.



  • Whenever you unfold the cauliflower onto the baking sheet, do it in a single layer, and take a look at to ensure the wings aren’t touching one another.

Tips on how to Make Gochujang Cauliflower Wings:

First, lower the cauliflower into florets and collect your batter substances.

Combine the dry substances 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 till you’ve a easy batter.

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

Toss within the cauliflower florets, mixing to coat them rather well within the batter. The batter needs to be simply thick sufficient so it coats the cauliflower effectively, and it’s going to be sufficient for the cauliflower. The batter retains thickening because it sits, so that you’ll need to combine it in fairly shortly.

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

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

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

Whereas 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 warmth and blend effectively.

gochujang sauce ingredients in the pan before cooking

When all of that’s mixed, combine the cornstarch in 1 / 4 cup of water, then add that to the skillet, mixing once more. As quickly because the sauce thickens, take away the pan from the warmth.

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 inexperienced onions or sesame seeds, if you happen to like. Serve with rice or noodles or in lettuce wraps

Storage and Reheating:

Retailer in a lined container for as much as 3 days within the fridge. Reheat within the oven at 350° F or in a pan on the range. Don’t microwave, as a result of the breading will get mushy.



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