Crunchy, savory, sweet, and with a little heat!

Ingredients needed for crunchy cauliflower wings.

crunchy cauliflower wings with gochujang in the making

Serves: 2

Prep Time: 15 min.
Cook Time: 40 min.
Total Time: 55 min.

Calories: 697 per serving

I’m a huge fan of cauliflower wings and as a former chicken wing enthusiast, these scratch the wings-itch. Lately, several of my cauliflower wing batches have come out soggy and truthfully, a bit bland. After experimenting with this recipe, I felt like that scene in Ratatouille where the food critic eats his meal and is taken back to his childhood joy.

Yes, this recipe requires a bit of attention but in less than 40 minutes you’ll have the crunchiest and most flavorful cauliflower wings.

Now, I made my own sauce with gochujang but this recipe works with other sauces too. Gochujang is a fermented chili paste popular in Korean cooking which will give this dish its signature spice. It’s great for making sauces at home as well as for Bibimbap, another popular Korean dish (Vegetatio recipe coming soon!) By mixing the chili paste with soy sauce, garlic, ginger, and a few other ingredients, we were able to create the crunchiest and most savory cauliflower wings to date.

We hope you will enjoy!

Crunchy, Spicy, Savory Cauliflower Wings with Gochujang Sauce

Ingredients:

Wings and Batter:

1 head of Cauliflower
1 cup of All-Purpose Flour
¾ cup of oat milk (any non-dairy or even dairy milk works, it’s for the batter!)
1-2 teaspoons of garlic powder
1 Cup of panko bread crumbs
1 tablespoon of vegetable oil
1-2 teaspoons of oregano (Not pictured)
(Optional) 1-2 teaspoons of paprika for added spice

Sauce:

2 tablespoons of Gochujang
½ Cup of Soy Sauce
2-3 cloves of garlic for Mincing, or use 2 tablespoons of pre minced garlic
1-2 tablespoon of minced ginger
1 tablespoon of vegetable oil

Instructions:

Preheat the oven to 375 degrees and cut your cauliflower into desired wing size.
In two small bowls, place flour and bread crumbs. Mix in paprika and oregano in the flour then add your oat milk. Begin stirring until flour is fully incorporated and no lumps are present.
Dip and cover each cauliflower floret in the batter before covering in the panko breadcrumbs. From there, transfer to a greased pan and repeat with the remaining florets.
Bake the cauliflower wings for 20 minutes and begin making the sauce.
Combine all sauce ingredients in a large bowl and begin whisking (added points for tiny whisk). Taste and adjust according to your preferences.
After the initial 20 minutes, remove cauliflower wings from the oven and toss the wings in your gochujang sauce. Place them back on the pan and into the oven for another 15-20 minutes.
Take them out! They’re ready to be enjoyed! Now I harvested the last of my green onions in my apartment garden for a garnish but they’re still perfectly tasty without them.