Description
Crispy baked or air-fried cauliflower florets coated in a spicy-sweet gochujang sauce, offering a flavorful and plant-based alternative to traditional wings. Perfect as a tasty appetizer or snack with a Korean fusion twist.
Ingredients
Cauliflower Wings
- 1 head cauliflower, cut into florets
- 1/2 cup flour
- 1/2 cup water
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
Gochujang Sauce
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 1 tsp garlic, minced
Instructions
- Preheat Oven or Air Fryer: Preheat your oven to 200°C (400°F) or your air fryer to 190°C (375°F) to prepare for cooking the cauliflower.
- Prepare Batter: In a mixing bowl, combine flour, water, salt, garlic powder, and paprika to create a smooth batter that will coat the cauliflower evenly.
- Coat Cauliflower: Dip each cauliflower floret into the batter, ensuring it is fully coated for maximum crispiness after cooking.
- Arrange for Cooking: Place the battered cauliflower florets in a single layer on a baking tray if using the oven, or directly into the air fryer basket for air frying.
- Cook Cauliflower: Bake in the oven for 20–25 minutes or air fry for 15–18 minutes until the cauliflower is golden brown and crispy on the outside.
- Make the Sauce: While the cauliflower cooks, combine gochujang, soy sauce, honey or maple syrup, sesame oil, and minced garlic in a pan and heat gently until well combined and fragrant.
- Toss and Serve: Once the cauliflower is crispy, toss it in the warm gochujang sauce to coat evenly, then serve immediately for the best texture and flavor.
Notes
- For extra crispiness, you can bake the cauliflower for a few additional minutes before tossing it in the sauce.
- Substitute gluten-free flour to make this recipe gluten-free.
- Honey can be replaced with maple syrup to keep the recipe vegan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean Fusion
