Description
These baked cauliflower wings are coated in a spicy Gochujang glaze, offering delightfully crispy edges and a deeply savory aroma. It’s a wholesome twist on a classic, perfect for healthy weeknight dinners or entertaining.
Ingredients
- 1 large head cauliflower (approx. 2 lbs), cut into 1-1.5 inch florets
- 1.5 cups all-purpose flour
- 0.5 cup cornstarch
- 1 cup cold water (or unsweetened plant-based milk)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper
- 2 tbsp neutral vegetable oil, plus more for baking sheet
- 0.33 cup gochujang (Korean chili paste)
- 0.25 cup honey (or maple syrup)
- 2 tbsp naturally brewed soy sauce
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp toasted sesame oil
- 0.5 cup roasted peanuts, coarsely chopped
- 0.25 cup fresh cilantro, finely chopped
- 2 tsp white sesame seeds
Instructions
- Prep the Cauliflower: Preheat oven to 400°F (200°C). Lightly grease a large baking sheet or line with parchment paper and oil. Wash, pat dry, and cut 1 large head of cauliflower into uniform 1-1.5 inch florets.
- Make the Batter: In a large bowl, whisk together 1.5 cups all-purpose flour, 0.5 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 0.5 tsp black pepper until well combined.
- Form the Batter: Gradually add 1 cup cold water (or plant-based milk) to the dry ingredients, whisking until a smooth, thick batter (like pancake batter) forms. Add 2 tbsp neutral vegetable oil and whisk briefly.
- Coat the Florets: Add cauliflower florets to the batter and toss thoroughly to ensure each floret is evenly coated. Lift florets out, allowing excess batter to drip off.
- First Bake Cauliflower: Arrange coated florets in a single layer on the prepared baking sheet, ensuring they are not touching. Bake for 20-25 minutes, flipping halfway through, until lightly golden and crisp. If batter seems too thick, splash in 1-2 tbsp more water or milk.
- Prepare the Glaze: While the cauliflower bakes, whisk together 0.33 cup gochujang, 0.25 cup honey (or maple syrup), 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp grated ginger, and a pinch of salt in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally. Reduce heat to low and cook for 5-7 minutes until slightly thickened and glossy. Remove from heat and stir in 1 tsp toasted sesame oil.
- Glaze the Florets: Transfer hot baked florets to a large mixing bowl. Pour the prepared gochujang glaze over the cauliflower and toss gently but thoroughly until all florets are evenly coated.
- Second Bake for Flavor: Return the glazed cauliflower to the baking sheet in a single layer. Bake for an additional 10-15 minutes, or until the glaze has caramelized slightly and adhered, looking darker and more sticky. Watch closely to prevent burning.
- Finish and Serve: Remove from the oven and let cool for a few minutes to allow the glaze to set. Arrange the glossy cauliflower wings on a serving platter. Scatter 0.25 cup chopped cilantro, 0.5 cup toasted peanuts, and 2 tsp white sesame seeds generously over top.
Notes
For a gluten-free version, use a good quality gluten-free all-purpose flour blend. To make it vegan, ensure you use unsweetened plant-based milk, maple syrup instead of honey, and verify gochujang and soy sauce are animal-product free. For healthier eating, consider whole wheat flour for added fiber (will result in denser texture) or avocado oil spray for the baking sheet to reduce total fat. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat in the oven or air fryer for best crispness.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1/5 of recipe (approx. 180 g)
- Calories: 450 calories
- Sugar: 12 g
- Sodium: 1000 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: baked cauliflower, cauliflower wings, Gochujang glaze, spicy, crispy, healthy dinner, weeknight meal, vegan option, gluten-free, Asian inspired