Sticky Gochujang Cauliflower

Sticky, sweet, and spicy baked gochujang cauliflower wings! Slightly crisp, perfectly tender cauliflower coated in an umami-packed sauce.

This sticky gochujang cauliflower has been my go-to cauliflower dish for weeks! It’s super flavorful and easy to make. Serve it as an appetizer or side dish with rice and a main protein dish (it would go really well with this tofu and eggplant ginger stir fry or tofu karaage!).

More Tasty Ways to Use Gochujang!

• Spicy Bean Sprout Miso Soup
• Vegan Bibimbap with Spicy Tempeh
• Spicy Edamame Noodles
• One-Pot Spicy Miso Ramen

Watch How to Make Gochujang Cauliflower

If you try out this sticky gochujang cauliflower, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Sticky Gochujang Cauliflower

Sticky, sweet, and spicy baked gochujang cauliflower wings! Slightly crisp, perfectly tender cauliflower coated in an umami-packed sauce.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Appetizer, Side Dish

Cuisine Asian, Korean

Servings 4

Ingredients

  

• 1 medium head cauliflower, cut into florets
• ½ cup (60g) all purpose flour**
• 1 tsp smoked paprika
• ½ cup (120ml) soy milk

Gochujang Sauce

• 1-2 tbsp gochujang**, adjust to taste
• 2 tbsp ketchup
• 2 tsp sugar
• 1 tbsp soy sauce**
• 1 tsp rice vinegar
• 3 cloves garlic, minced
• 4 tsp oil or melted butter

Instructions

 

• Preheat oven to 425°F. Line a baking sheet with parchment paper.
• In a large bowl, whisk together flour and paprika. Gradually pour in soy milk while whisking. Continue whisking until a smooth batter forms.
• Add cauliflower florets and toss to coat the cauliflower with the batter. Spread cauliflower out on prepared baking sheet, trying not to let them touch. Bake for 25 minutes.
• Meanwhile, prepare the sauce. In a large bowl, mix gochujang, ketchup, sugar, soy sauce, vinegar, and garlic. Stir until well combined, then add oil and mix again.
• Add the cooked cauliflower to the sauce and toss until well coated. Spread the cauliflower out on the baking sheet again and bake another 15 minutes.
• Serve immediately, optionally garnished with sesame seeds and/or green onions!

**Notes

Gluten-Free: Use a gluten-free all purpose flour blend*, or you can try rice flour or buckwheat flour. Use tamari instead of soy sauce. Some gochujang contain wheat so check the ingredients. I have tried this gluten-free gochujang* and enjoyed it.

*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!

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