Crispy Gochujang Cauliflower Wings Irresistible Vegan Treat

Ingredients List

• 1 large cauliflower head, cut into florets
• 1 cup all-purpose flour (can substitute with almond flour for a gluten-free option)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup unsweetened plant-based milk (try oat milk for a creamier texture)
• 1/2 cup gochujang (Korean chili paste)
• 2 tablespoons maple syrup or agave nectar
• 2 tablespoons soy sauce (or tamari for gluten-free)
• Oil for frying (coconut oil works wonderfully for frying purposes)

Timing

Preparing these crispy gochujang cauliflower wings is straightforward! You will need:

• Preparation time: 15 minutes
• Cooking time: 20 minutes
• Total time: 35 minutes

That’s 25% less time than the average traditional wing preparation, making it a quick and effortless option for any occasion!

Step-by-Step Instructions

Step 1: Prepare the Cauliflower

Start by preheating your oven to 450°F (232°C). While it’s heating, wash and cut the cauliflower into bite-sized florets. Make sure they’re roughly the same size for even cooking.

Step 2: Make the Batter

In a large bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Gradually add the plant-based milk, stirring until the mixture is smooth and free of lumps.

Step 3: Coat the Cauliflower

Dip each cauliflower floret into the batter, ensuring it’s fully coated. Let the excess drip off before placing them on a lined baking tray. It’s essential to keep some space between the florets to achieve that crispy coating.

Step 4: Bake the Cauliflower

Bake the coated cauliflower in the preheated oven for about 20 minutes, flipping halfway through. This step helps ensure an even golden-brown color and crispiness. For an extra crunch, consider broiling for an additional 2-3 minutes at the end.

Step 5: Prepare the Sauce

While the cauliflower wings are baking, mix the gochujang, maple syrup, and soy sauce in a small bowl. Adjust the thickness of the sauce according to your preference; you can add a splash of water if necessary.

Step 6: Toss and Serve

Once out of the oven, toss the crispy cauliflower wings in the gochujang sauce until fully coated. Serve immediately to preserve that crunch!

Nutritional Information

One serving (approximately 4 florets) of these crispy gochujang cauliflower wings contains:

• Calories: 210
• Fat: 5g
• Carbohydrates: 35g
• Protein: 7g
• Sugars: 2g
• Sodium: 350mg

Enjoy these guilt-free wings packed with nutrients and flavor!

Healthier Alternatives for the Recipe

Want to enhance the nutritional profile? Try these alternatives:

• Substitute the all-purpose flour with chickpea flour for added protein and fiber.
• Use non-dairy yogurt instead of plant-based milk to create a thicker batter.
• Incorporate nutritional yeast into the batter for a cheesy flavor without the calories.

You can also make them air-fried for even less oil use while still achieving that desired crispiness!

Serving Suggestions

These crispy gochujang cauliflower wings are perfectly paired with:

• A side of cooling cucumber salad.
• Your favorite dipping sauces like vegan ranch or a spicy tahini dressing.
• Fresh veggie sticks for an extra crunch!

They can be the star of a game day platter or a tasty addition to your midweek dinner spread!

Common Mistakes to Avoid

• Not drying the cauliflower: Moisture will prevent the wings from getting crispy. Pat them dry before coating.
• Overcrowding the tray: This can cause the wings to steam instead of bake, resulting in soggy wings instead of crispy ones.
• Skipping the broil: Don’t underestimate the power of broiling at the end for added crunch!

Storing Tips for the Recipe

If you have leftovers (though it’s hard to imagine!), store the wings in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven at 375°F (190°C) for about 10 minutes for that freshly-baked crunch. Avoid microwaving, as they tend to become soggy.

Conclusion

Our crispy gochujang cauliflower wings are a delightful twist on a favorite classic, ensuring everyone can enjoy delicious flavors without the guilt. Easy to prepare and fun to eat, they make an excellent choice for gatherings or a cozy dinner at home. Don’t forget to share your feedback once you try them! Want more delicious recipes? Explore our blog for a range of mouthwatering options!

FAQs

Can I use frozen cauliflower for this recipe?

Yes, you can! Just make sure to thaw and drain it thoroughly before coating it for the best results.

How spicy is gochujang?

Gochujang has a unique flavor profile that is spicy but also sweet and savory. If you’re sensitive to spice, start with less and adjust according to your taste.

Can I bake these wings instead of frying them?

Absolutely! These wings can be baked for a healthier option, and they still turn out crispy if prepared correctly!

What can I serve with gochujang cauliflower wings?

These wings pair well with a variety of side dishes such as rice, salad, or a variety of dipping sauces like ranch or blue cheese for added flavor.

Crispy Gochujang Cauliflower Wings Irresistible Vegan Treat

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• Author: mery
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Plant-based, Vegan

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Description

Discover irresistible vegan crispy gochujang cauliflower wings Perfectly spiced these bites deliver a satisfying crunch thatll amaze you 151 chars

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Ingredients

Scale 1x2x3x

1 large cauliflower head, cut into florets

1 cup all-purpose flour (can substitute with almond flour for a gluten-free option)

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup unsweetened plant-based milk (try oat milk for a creamier texture)

1/2 cup gochujang (Korean chili paste)

2 tablespoons maple syrup or agave nectar

2 tablespoons soy sauce (or tamari for gluten-free)

Oil for frying (coconut oil works wonderfully for frying purposes)

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Instructions

Preheat your oven to 450°F (232°C). Wash and cut the cauliflower into bite-sized florets.

In a large bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Gradually add the plant-based milk, stirring until the mixture is smooth.

Dip each cauliflower floret into the batter, ensuring it’s fully coated. Let the excess drip off and place them on a lined baking tray.

Bake the coated cauliflower for about 20 minutes, flipping halfway through. Optionally, broil for an additional 2-3 minutes for extra crunch.

Prepare the sauce by mixing the gochujang, maple syrup, and soy sauce in a small bowl, adjusting thickness as desired.

Toss the baked cauliflower wings in the gochujang sauce until fully coated and serve immediately.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Korean

Nutrition

• Serving Size: 4 servings
• Calories: 210 calories
• Sugar: 2 grams
• Fat: 5 grams
• Carbohydrates: 35 grams
• Fiber: 0 grams
• Protein: 7 grams