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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Servings: 4
Ingredients
- 1 medium head cauliflower cut into florets
- ½ cup (60g) all purpose flour1
- 1 tsp smoked paprika
- ½ cup (120ml) soy milk
Gochujang Sauce
- 1-2 tbsp
gochujang1 adjust to taste - 2 tbsp ketchup
- 2 tsp sugar
- 1 tbsp soy sauce1
- 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
1) Make it 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 like this gluten-free gochujang*.