Table of Contents
- Key Takeaways
- Why You’ll Love This Recipe
- What Makes These Cauliflower Wings Special?
- The Secret to Crispy Vegan Cauliflower Wings
- How to Adjust the Spice Level
- Pairing and Serving Suggestions
- FAQs
- Notes & Tips
Key Takeaways
If you’re looking for a flavorful, crispy, and spicy plant-based appetizer, these Vegan Gochujang Cauliflower Wings are the perfect choice! They’re oven-baked or air-fried to perfection and coated in a sticky, slightly sweet, and spicy gochujang sauce. Easy to make, completely dairy-free, and ideal for game nights or parties, this recipe will quickly become a favorite!
Why You’ll Love This Recipe
At Betty Cooks, we love creating plant-based recipes that are both delicious and easy to make. These Vegan Gochujang Cauliflower Wings check all the boxes! They’re crispy, packed with bold flavors, and can be made with simple ingredients found in any kitchen. Whether you’re a spice lover or just looking to add more veggies to your diet, this recipe is a winner.
What Makes These Cauliflower Wings Special?
These wings are not just any cauliflower bites—they’re coated in a perfectly balanced Korean-inspired sauce that brings heat, sweetness, and umami together in every bite. The gochujang paste provides a deep, fermented chili flavor that takes the dish to the next level. Plus, the panko coating ensures the ultimate crunch.
The Secret to Crispy Vegan Cauliflower Wings
Achieving a crunchy texture without frying can be tricky, but this recipe has you covered. By using a two-step process of baking or air-frying and then coating in sauce, these cauliflower wings stay crispy while soaking up all that delicious spicy-sweet flavor.
How to Adjust the Spice Level
One of the best things about these Vegan Gochujang Cauliflower Wings is how easy they are to customize. If you love extra heat, add more gochujang or even a pinch of red pepper flakes. If you prefer a milder kick, reduce the gochujang and increase the maple syrup for a sweeter balance.
Pairing and Serving Suggestions
These cauliflower wings are fantastic on their own but even better when served with the right accompaniments. Try pairing them with a cooling vegan ranch dip, a side of crispy fries, or even stuffing them into a wrap with fresh greens for a delicious meal.
FAQs
Can I make these ahead of time?
Yes! Bake the cauliflower in advance and store it separately from the sauce. When ready to eat, reheat and toss them in the sauce.
What if I don’t have gochujang?
You can substitute it with sriracha or another chili paste, but the flavor will be slightly different.
Notes & Tips
– For extra crispiness, air fry at 400°F for 15 minutes instead of baking.
– Adjust spice levels according to your preference.
– Store leftovers in an airtight container and reheat in the oven for best results.
Vegan Gochujang Cauliflower Wings – dinner recipes
Ingredients
- 1 head cauliflower, cut into florets
- 1 cup all-purpose flour
- 1 cup unsweetened plant-based milk
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup panko breadcrumbs
- 1/2 cup gochujang paste
- 1/4 cup maple syrup
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1/2 cup water
- Sesame seeds and chopped green onions for garnish
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, plant-based milk, garlic powder, salt, and black pepper until smooth.
- Dip each cauliflower floret into the batter, then coat with panko breadcrumbs.
- Arrange on the baking sheet and bake for 20-25 minutes until golden brown and crispy.
- In a saucepan, combine gochujang paste, maple syrup, soy sauce, rice vinegar, sesame oil, cornstarch, and water.
- Simmer over low heat for 5 minutes until the sauce thickens.
- Toss the baked cauliflower wings in the sauce until evenly coated.
- Garnish with sesame seeds and green onions before serving.
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