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Gochujang Cauliflower Bites
- Andrea
- Feb 12
- 3 min read
Updated: Feb 14
Original post from July 2021.
These baked spicy cauliflower bites are coated with a Korean inspired glaze and served with a garlic dip to cool the heat from the glaze.
Cauliflower wings or spicy cauliflower bites, call them what you like, these are a real crowd-pleaser and I suggest giving them try for your next get together with friends and family. They make a great appetizer or as a snack with an ice cold beer and good company.
Cauliflower is such a versatile vegetable and can often be a meat replacement. That is why I love using it in this recipe. This is my vegan-friendly take on spicy chicken wings.
WHY YOU WILL LOVE THESE
they are spicy
they make a great vegan-friendly alternative to spicy chicken wings
they are vegan.
they are baked and not fried, which makes them a bit healthier.
dipped in that cooling garlic dip, they are absolutely divine!
ALTERNATIVES YOU CAN USE
For a non-spicy version you can substitute the chilli sauce with a BBQ sauce.
To give them extra crunch, you can dip the cauliflower wings into panko crumbs after they had been dipped into the batter.
MAKE IT A MAIN DISH
Add them to your nourish or buddha bowls
Serve with rice and pickled cucumber
Add them to wraps with a coleslaw and raw vegetables
OTHER ASIAN INSPIRED DISHES TO TRY
GOCHUJANG CAULIFLOWER BITES
These baked spicy cauliflower bites with this garlic dip are a great appetizer or as a snack with an ice cold beer and good company.
Serves: about 2 - 3
Prep time: 15 min
Cooking time: 40 min
INGREDIENTS
FOR THE CAULIFLOWER BITES
1 medium cauliflower (about 350g)
80g all-purpose flour
160ml unsweetened almond milk/ water
1 tsp garlic powder
½ tsp salt
FOR THE GLAZE
45g Gochujang paste
1 1/2 tbsp soy sauce
1 tsp rice wine vinegar
1/2 tbsp maple syrup
1/2 tsp garlic powder
1/4 tsp ground ginger
1 tsp toasted sesame oil
a squeeze of fresh lime juice
FOR THE GARLIC DIP
2 tbsp unsweetened, plain plant yoghurt (I used a soy based)
2 tsp vegan mayonnaise
1/2 tsp garlic granules or 1 fresh garlic clove, crushed
1/4 tsp sea salt
squeeze of fresh lime juice
TO SERVE (optional)
Sliced spring onions and sesame seeds
INSTRUCTIONS
Preheat the oven to 180C and prepare a baking tray.
Wash and cut the cauliflower into florets.
Mix the flour, water and spices into a smooth batter. If the batter is too runny, add a bit more flour.
Dip each cauliflower floret into the batter, let any access batter drip off before placing onto the prepared baking sheet. Repeat until al the cauliflower is coated.
OPTIONAL: If you do want the crispy coating, simply coat the dipped cauliflower with panko crumbs before transferring onto the baking tray.
Bake for 10 min, before flipping around and baking for another 10 minutes
In the meantime make the spicy glaze by mixing all together. Taste and adjust seasoning as needed. It should be spicy, sweet, zingy and savoury.
Remove the tray from the oven and brush each cauliflower with the glaze all over. Put the remaining glaze aside to use as a second coat. Return to the tray to the oven and bake for another 10 minutes or until the cauliflower is cooked. Remove from the oven and brush with the remaining glaze.
Whilst the cauliflower is in the oven make the dip by mixing all the ingredients together. Taste and adjust as needed. Set aside.
Once ready to serve sprinkle the cauliflower with sesame seeds and spring onion and serve with the dipping sauce.
Have you tried this recipe?
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