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: servings

Author: Teri-Ann Carty

Prep Time: 10

Cook Time: 30

Total Time: 40

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

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