Gochujang Cauliflower

This delicious Gochujang Cauliflower is the best party appetizer! Crispy breaded and baked florets are coated in the most flavorful sweet and spicy sauce. These irresistible bites are so easy to make and sure to be everyone’s new favorite!

These gochujang cauliflower “wings” are naturally vegan and a great chicken replacement. I like to whip them up for game day snacks and when I’m trying to win over my omni-eating friends. Of course, they are great for vegetarians, too!

The sticky sauce is a perfect balance of heat with a touch of sweetness to enhance the depth of flavors. The sauce is quite powerful on it’s own, so pairing it with crispy cauliflower is chef’s kiss!

And how amazing is it to chow down on healthy cauliflower?! This versatile, nutrient rich veggie is such a good source of vitamin C, vitamin K, choline, fiber and antioxidants. What a win!

They are so easy to make too! Simply dip the florets into a wet batter, then bread crumbs for added crunch, before baking them in a piping hot oven. I love how baking them in the oven is less involved and does not require frying in a pot of oil (unless you want to cook them that way).

Drench them in my incredible Asian food-inspired gochujang sauce before enjoying them as a finger food or appetizer side dish! They go so well over a bed of rice or alongside your favorite dip. My favorites here are my Sriracha Mayo or vegan ranch.

If you are looking for more crowd-pleasing, vegan, starter dishes to bring to a party, be sure to try my Rotel Queso Dip, Breaded Mushrooms, Tofu Nuggets, and Breaded Squash!

And for some delicious dessert ideas, check out my Brookies, Banana Brownies, Date Snickers, S’mores Cookies, and Red Velvet Cookies.

Reasons To Love These Crispy Cauliflower “Wings”

• They are quick and easy to bake
• Nothing to fry, so no pot of oil needed
• These bites are crispy, not soggy and reheat well
• Perfect level of spicy heat with a touch of sweetness
• Great snack for vegan, vegetarian, and plant-based diets
• Made with nutritious, high-fiber, and vitamin C-rich cauliflower

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Ingredient Notes And Substitutions

• Cauliflower – Just one head of fresh cauliflower creates a huge plate of wings.
• Breading – All-purpose flour or a 1-to-1 gluten-free replacement, cornstarch, and baking powder are combined with your favorite plant-based milk or water to create a thick breading with a crunchy result.
• Bread Crumbs – I use panko because they are almost always vegan but fee free to use another seasoned variety, crushed cereal, or homemade crumbs.
• Gochujang – Gochujang paste is a Korean fermented chili that forms the base for the mouthwatering sauce.
• Soy Sauce – I recommend low-sodium. Switch it with tamari or amino acids for gluten-free.
• Sweetener – Agave syrup adds a sweet balance to the heat. Another option is maple syrup.
• Rice Vinegar – We add this for some tang. Regular vinegar works as well.
• Sesame Oil – Toasted or regular sesame oil adds a wonderful nutty flavor.
• Ginger – Ground ginger is easy and convenient, but feel free to swap it for freshly minced ginger if you have it on hand!
• Garlic – Fresh garlic is best but can be replaced with the powdered version if needed.

How To Make Gochujang Baked Cauliflower

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Preheat the oven to 425F° and line two sheet pans.

Combine the gochujang sauce ingredients and set it aside to allow time for the flavors to marry.

Cut the cauliflower into smaller clusters of florets.

Whisk the wet batter ingredients into a thick mixture. Set it next to a shallow dish of bread crumbs.

Add the cauliflower to the batter bowl and toss to coat them well.

Then, shake off the excess and transfer them a few at a time to the dry bread crumb bowl and coat.

Place them on the baking sheets about an inch apart from each other. I like to keep the larger pieces on one sheet and the smaller bits on another since those cook faster.

Bake them for 20 minutes, flipping them halfway through. Roll the roasted crispy cauliflower into the sauce and bake them for another 3-4 minutes.

Top them with sesame seeds and green onions. Enjoy them with your favorite dipping sauce or as they are! We like them with dairy-free Spicy Mayo or vegan ranch.

Tips For Success

• Add more flour to the batter if it’s thin to ensure that it clings to the florets.
• Spread them apart on the sheet pan so they cook evenly.
• Place the smaller battered cauliflower on a separate sheet because they will cook faster.
• Make sure the oven is fully heated before adding them to it for the best result.
• Baking the sauce into the wings helps to maintain their crispness.

Air Fryer Instructions

To make air fryer gochujang cauliflower wings, heat your air fryer to 400°F (200°C). Lightly coat the basket with an air fryer safe cooking spray or line it. Fry the wings in single layer batches for 15 minutes, flipping them halfway through. Coat the breaded wings in the gochujang sauce and then fry them for 2-3 more minutes.

Storage and Reheat

This gochujang cauliflower is best when eaten fresh in terms of crunchiness, but are still just as tasty later on. Simply store them in a sealed dish in the refrigerator for up to 2 days. For crispier bites, reheat them at 350°F (180°C) in either the air fryer for 10 minutes or in the oven for 15 minutes. Another option is to warm them up in the microwave until heated through but they will be a little softer.

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