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Cauliflower Wings

These Korean Gochujang hot sauce cauliflower wings are bound to be a repeat in your home!

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I’m going to get straight to the point today. WINGS.. CAULIFLOWER WINGS. We have all seen them, some of us have tried them. It took me a good long while before I tried but after creating this recipe, I’m here to stay.

Cauliflower wings are sort of one of those dishes that is great to have mastered. Its a crowd favourite, easy, delicious and gluten free. 

I don’t know about you but if the menu has cauliflower wings, I KNOW it’s going to be a good dinner!

Let’s get into it.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Cauliflower Wings

Cauliflower wings are popular for a reason. Easy to make, delicious, nearly guilt free and vegan! What more can you ask for?
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Servings: 2 servings
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Equipment

  • oven

Ingredients

KOREAN GOCHUJANG HOT SAUCE INGREDIENTS

  • ⅓ cup miso paste
  • ¼ cup maple syrup plus more to taste
  • ⅓ cup Korean ground chili
  • ¼ cup tamari
  • 4 cloves garlic
  • ¼ cup water to thin sauce

CAULIFLOWER WINGS INGREDIENTS

  • 1 medium cauliflower
  • ½ tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ tsp smoked paprika
  • ½ cup gluten free flour
  • ½ cup gluten-free panko
  • 1-2 tbsp vegan parmesan
  • 1-1½ cup water
  • ½ cup korean gochujang hot sauce

SRIRACHA TAHINI DIPPING SAUCE INGREDIENTS

  • 3 tbsp tahini
  • 1 tsp maple syrup
  • ½ lemon juiced
  • 1 clove garlic minced
  • salt and pepper
  • water to thin
  • 1 tbsp vegan sriracha
US Customary - Metric

Instructions

KOREAN GOCHUJANG HOT SAUCE INSTRUCTIONS

  • Blend all ingredients until smooth

CAULIFLOWER WINGS INSTRUCTIONS

  • Preheat to 425 degrees F
  • Break off the florets of cauliflower and place in a bowl.
  • In a medium sized bowl mix everything but Gochujang sauce and whisk to combine.
  • The batter should not be too thick or too thin. You want it to stick to the cauliflower. Dip each floret and coat completely, shaking off any excess.
  • Place on a parchment lined baking sheet and bake for 25 minutes.
  • Turn and continue baking for 15-20 more minutes until crispy.

SRIRACHA TAHINI DIPPING SAUCE INSTRUCTIONS

  • Mix everything but sriracha into a small bowl and stir to combine. Add water a tbsp at a time until you get the desired texture. Add sriracha to taste and stir.
  • Toss freshly baked wings in the hot sauce until well coated and serve immediately.

Nutrition

Serving: 1serving | Calories: 910kcal | Carbohydrates: 160g | Protein: 32g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Cholesterol: 15mg | Sodium: 5636mg | Potassium: 2348mg | Fiber: 29g | Sugar: 46g | Vitamin A: 12042IU | Vitamin C: 172mg | Calcium: 400mg | Iron: 13mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

2 Responses

    1. Hey Elizabeth! My apologies it looks like the last bit of instructions were lost in the sauce! The wings are meant to be tossed in the hot sauce after coming out of the oven. I hope you enjoy this recipe!

      Reply

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