Description
These vegan cauliflower wings are crispy on the outside, tender on the inside, and coated in a sticky, spicy, and savory gochujang glaze. A quick, healthy, and delicious alternative to takeout that’s ready in 30 minutes.
Ingredients
Scale
- 1 large head of cauliflower (2–2.5 lbs / 900-1100g), cut into bite-sized florets
- ½ cup (60g) cornstarch
- ¼ cup (30g) rice flour (optional, or substitute with extra cornstarch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- 1 tablespoon avocado oil or olive oil
- 3 tablespoons gochujang paste
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons water
- 2 green onions, sliced thinly (for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
Instructions
- Preheat oven to 400°F (200°C) or air fryer to 380°F (190°C).
- Pat cauliflower florets completely dry with paper towels to ensure crispiness.
- In a large bowl, whisk together cornstarch, rice flour, garlic powder, onion powder, and salt.
- Add cauliflower florets to the bowl and toss until evenly coated with a light dusting. Drizzle with oil if needed to help coating stick.
- Spread coated florets in a single layer on a parchment-lined baking sheet (do not overcrowd).
- Roast in oven for 20-25 minutes, flipping halfway, until golden brown and crispy. Or air fry for 12-15 minutes, shaking basket every 5 minutes.
- While cauliflower cooks, combine gochujang paste, soy sauce, maple syrup, rice vinegar, minced garlic, minced ginger, and water in a small saucepan over medium heat.
- Whisk constantly until the mixture simmers and thickens slightly (2-3 minutes). Remove from heat.
- Transfer hot cauliflower to a large bowl and pour warm sauce over it. Toss gently with tongs to coat evenly.
- Serve immediately, garnished with sliced green onions and toasted sesame seeds.
Notes
Ensure cauliflower is completely dry before coating to prevent sogginess. Do not overcrowd the pan; cook in batches if necessary. For extra crispiness, you can return sauced cauliflower to the oven/air fryer for 2-3 minutes. Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or air fryer to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 of the head of c
- Calories: 180
- Sugar: 12
- Sodium: 450
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 28
- Fiber: 6
- Protein: 6
Keywords: vegan cauliflower wings, gochujang sauce, crispy cauliflower, Korean appetizer, healthy vegan recipe, air fryer cauliflower, gluten-free options