Spicy Gochujang Vegan Cauliflower Wings

Had enough of buffalo cauliflower? Spice things up with these umami-packed spicy gochujang vegan cauliflower wings (with two choices of dips & gluten-free option)!

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Spicy Gochujang Vegan Cauliflower Wings

Spicy Gochujang Vegan Cauliflower Wings


Ingredients

Scale

Spicy Korean Cauliflower Wings

  • 1 small to medium head of cauliflower
  • ½ cup unsweetened non-dairy milk
  • ½ cup water
  • ½ cup all-purpose flour or rice flour*
  • ¼ tsp each salt and pepper

Maple Gochujang Glaze:

  • ¼ cup gochujang paste
  • 3 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
  • ¼ tsp each salt and pepper
  • water to thin (if necessary)

Yogurt dip

  • 1 cup vegan yogurt
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • ½ tsp sea salt

Ranch dip

  • 1 cup vegan mayo
  • 1 tbsp apple cider vinegar
  • ½ cup nondairy milk
  • ½ tsp garlic powder
  • ¼ tsp salt 
  • 2 tsp chopped parsley

Instructions

  1. Preheat oven to 450ºF (232ºC) and line two baking sheets with parchment paper. Remove leaves from cauliflower and cut into bite-sized florets.
  2. 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 sheet (shouldn’t be touching) and bake for 25 minutes or until golden brown, then remove from oven.
  3. While florets are still baking, whisk together sauce (adding additional water if needed to reach a glaze consistency). Let baking sheet cool slightly (to prevent bottoms from burning) and reduce oven to 400ºF/200ºC. Dip each baked floret into the sauce until coated, shake to remove excess, and place back on sheet and bake for an additional 12-15 minutes.
  4. To make the dips, whisk all the ingredients together respectively.
  5. Remove from oven and let cool before eating! Serve garnished with chopped scallions+sesame seeds and with dip.

Notes

 If using rice flour (for gluten-free option), you may need to add a bit more water to the batter.

Find more of Hannah’s recipes on @hannah__chia.

Spicy Gochujang Vegan Cauliflower Wings

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Crispy Vegan Cauliflower Wings

Spicy Lime Cauliflower Steaks

Or click here for more Korean-inspired recipes!

 

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