gochujang cauliflower wings on plates

Sticky Gochujang Cauliflower

This page may contain affiliate links. As an Amazon associate I earn from qualifying purchases. Please read our disclosure for more info.

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!

plate of gochujang cauliflower wings

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.
Prep Time15 mins
Cook Time40 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

  • 2 tbsp gochujang**
  • 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!

Save for later!

Leave a Reply

Your email address will not be published. Required fields are marked *

RATE THIS RECIPE