Description
Spicy Korean Cauliflower Wings offer a flavorful, plant-based twist on classic wings, featuring crispy battered cauliflower tossed in a spicy-sweet gochujang sauce. Served with a creamy, tangy vegan mayo dip, these wings are perfect for parties, snacks, or a tasty appetizer that delivers bold Korean-inspired flavors.
Ingredients
Cauliflower and Batter:
-
1 medium cauliflower, cut into bite-sized florets
-
¾ cup (90g) plain flour
-
1 cup (240ml) unsweetened plant milk (soya, oat, or almond)
-
1 teaspoon garlic powder
-
¼ teaspoon salt
-
Generous sprinkling of black pepper
Gochujang Sauce:
-
¼ cup (60ml) gochujang paste
-
¼ cup (60ml) soy sauce
-
2.5 tablespoons agave syrup
-
1.5 tablespoons rice vinegar
-
1 tablespoon toasted sesame oil
-
Juice of ½ lime
-
1 teaspoon garlic powder
-
½ teaspoon ground ginger
Mayo Dip:
-
½ cup (about 3 heaped tablespoons) vegan mayonnaise
-
1 teaspoon gochujang paste
-
1 teaspoon agave syrup
-
Black pepper, to taste
To Serve:
-
Sesame seeds
-
2 spring onions/scallions, thinly sliced
Instructions
-
Preheat oven to 425°F (220°C). Line a baking tray with parchment paper.
-
In a large bowl, whisk together flour, plant milk, garlic powder, salt, and black pepper to create a smooth batter.
-
Dip cauliflower florets into the batter, ensuring they’re fully coated. Shake off excess batter and place florets on the prepared baking tray.
-
Bake cauliflower for 25–30 minutes until golden and crispy, flipping halfway through.
-
While cauliflower bakes, prepare the gochujang sauce by whisking together gochujang paste, soy sauce, agave syrup, rice vinegar, toasted sesame oil, lime juice, garlic powder, and ground ginger in a bowl.
-
In a separate small bowl, mix vegan mayonnaise, gochujang paste, agave syrup, and black pepper to make the mayo dip. Adjust seasoning to taste.
-
Once cauliflower is crispy, toss the florets gently in the gochujang sauce until fully coated.
- Serve cauliflower wings hot, garnished with sesame seeds and sliced spring onions alongside the mayo dip.
Notes
-
Use gluten-free flour to make this recipe gluten-free.
-
Adjust the amount of gochujang for spiciness preference.
- The mayo dip can be made ahead and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Korean-inspired