Sweet-spicy-crunchy Gochujang Cauliflower can be served as an appetizer or an entree! Gochujang Cauliflower Wings make a perfect game day snack, or serve over rice for a delicious, veggie dinner. Gluten-free Nutfree Recipe

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 4
  • Category: Appetizer, dinner, Drinks, Main Course, Side Dish
  • Cuisine: Korean

Ingredients

For the Baked Cauliflower

  • 1/2 cup rice flour
  • 3 tablespoons tapioca starch (or cornstarch)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • a good dash of black pepper
  • 1/2 cup water
  • 2 teaspoons oil
  • 1 teaspoon sesame oil
  • 1 small head of cauliflower (chopped into equal-sized florets, about 4 cups)

For the Gochujang Sauce

  • 1/2 cup gochujang, (I use Mother-in-Law brand, use Glutenfree brand if needed. Use 1/4 to 1/3 cup for less heat)
  • 2 tablespoons soy sauce (,use tamari for gluten-free)
  • 2 tablespoons maple syrup
  • 1/4 teaspoon salt
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon cornstarch (mixed with 1/4 cup of water)
  • green onion and sesame seeds for garnish

Method

To Bake the Cauliflower

  1. Preheat the oven for 425° F/220° C. Line a baking sheet or baking dish with parchment paper.
  2. In a large bowl, add the dry ingredients for the batter. Mix well, then add in the wet ingredients and mix until smooth.
  3. Add in the cauliflower and toss to coat. The batter should be just thick enough so that it coats the cauliflower well, and it's going to be enough for the cauliflower. The batter keeps thickening as it sits, so you'll want to mix it in pretty quickly.
  4. Transfer the cauliflower florets to the lined baking sheet, and bake for 30 minutes, or until cauliflower inside is cooked. Meanwhile, make your gochujang sauce.

To Make the Gochujang Sauce

  1. Add the gochujang, soy sauce, maple syrup, salt, and vinegar to a large skillet on medium heat and mix well.
  2. Mix the cornstarch in the 1/4 cup of water, and add to the simmering sauce mixture and mix well. Take off the heat as soon as the sauce thickens.
  3. Add your baked cauliflower to the skillet, and toss well to coat. Garnish with some green onion, or sesame seeds if you like. Serve with rice or noodles or in lettuce cups.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.