Vegan Korean Cauliflower Wings
Craving something crispy, flavourful, and plant-based?
These Korean Cauliflower Wings are the perfect combination of spicy, sweet, and smoky. Coated in a mouthwatering Korean-inspired sauce, these cauliflower wings are baked to perfection for a guilt-free alternative to traditional chicken wings.
Whether you're hosting a party, looking for a fun weeknight dinner, or simply trying to add more plant-based meals to your routine, these wings will impress your taste buds.
Vegan, gluten-free, and full of bold flavors, they’re a must-try for anyone craving a healthier twist on classic comfort food!
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About this recipe
About the Recipe: Korean Cauliflower Wings
If you're craving the bold flavours of Korean fried chicken but looking for a plant-based alternative, these Korean Cauliflower Wings are your new go-to recipe!
This vegan twist on the classic Korean Fried Chicken (also known as dakgangjeong) offers all the irresistible taste and texture you love, without the meat.
Packed with flavour and crunch, these cauliflower wings are a healthier option for those who want to indulge in the rich, spicy, and sweet flavours of Korean cuisine.
What Are Korean Cauliflower Wings?
Korean Cauliflower Wings are a plant-based alternative to the popular Korean Fried Chicken.
Cauliflower florets are used in place of chicken, mimicking the shape of wings. When breaded and fried, the cauliflower becomes delightfully crunchy on the outside, while the interior remains tender with a satisfying bite.
This makes cauliflower an excellent substitute for chicken wings, capturing the crispy texture and meaty feel while offering a lighter, vegan-friendly option.
The Secret to the Bold Flavour: Gochujang
The star of this recipe is gochujang, a Korean chilli paste that brings a bold, smoky, sweet, and spicy flavour.
This fermented paste is a pantry staple in Korean cooking, and it adds a beautiful kick to the dish. Gochujang combines perfectly with soy sauce, ketchup, and sesame oil, creating a sweet, savory, and slightly tangy sauce that coats the cauliflower wings.
The balance of flavours makes this sauce truly addictive, and it’s the perfect complement to the crispy texture of the cauliflower.
A Healthier, Flavor-Packed Alternative
What makes these Korean Cauliflower Wings so special is that they’re not only full of flavour but also a healthier choice compared to traditional fried chicken wings.
By swapping out the meat for cauliflower, you get all the satisfaction of crispy, indulgent wings without the extra calories.
Plus, they're entirely vegan, gluten-free, and much lighter, making them an excellent choice for anyone looking to reduce their meat consumption or enjoy a plant-based meal without sacrificing taste.
Why You'll Love These Korean Cauliflower Wings
- Crispy and Tender: The cauliflower becomes crispy on the outside and tender inside, creating a satisfying texture that mimics chicken wings.
- Vibrant Flavours: The gochujang sauce brings a wonderful balance of spicy, sweet, and savoury notes that are impossible to resist.
- Vegan and Gluten-Free: This recipe is plant-based and gluten-free, making it suitable for a variety of dietary needs.
- Crowd-Pleaser: Whether you're serving it at a gathering or enjoying it as a personal treat, these wings are sure to impress.
These Korean Cauliflower Wings are the perfect way to enjoy the bold, dynamic flavours of Korean fried chicken, all while keeping it vegan and healthy.
With their crispy coating and addictive sauce, they’ll quickly become a favorite in your recipe repertoire!
Ingredients
For the cauliflower:
- Large head of cauliflower, broken into florets
- 100g tapioca or potato starch, but plain flour/cornflour/cornstarch is also fine!
- 200ml plant-based milk
- 1/2 tbsp baking powder
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp chilli flakes
- 1 tbsp black pepper
- 1 tbsp salt
For the gochujang glaze
- 1 tbsp ketchup
- 1 tbsp gochujang paste
- 1/2 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar. Sub with lemon juice
Pair it with
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Instructions
- Prep the cauliflower: Wash and break the cauliflower head into bite-sized florets, resembling the size of chicken wings drums.
- Make the batter: In a large bowl, combine the flour, or cornflour, with baking powder, and all the seasoning ingredients listed. Gradually add the plant-based milk of choice, whisking until a smooth batter forms. The consistency should be slightly thick but pourable.
- Heat the oil: In a large pot or deep fryer, heat enough vegetable oil to reach 175ºC/350°F.
- Batter the florets: Coat the cauliflower floret in the batter, letting any excess drip off.
- Fry the cauliflower: Gently add the battered florets to the hot oil, working in batches to avoid overcrowding the pot. Fry for 3-4 minutes, or until golden brown and crispy. Remove the florets with a slotted spoon and drain on paper towels.
- Make the sauce: While the cauliflower is frying, whisk together all the sauce ingredients in a small bowl and set aside for later.
- Coat & serve: Once all the cauliflower is fried, toss them in the prepared sauce until evenly coated. Garnish with chopped spring onions and serve hot.
Tips:
- Don't overcrowd the pot when frying, as this can lower the oil temperature and result in soggy cauliflower.
- Feel free to adjust the amount of gochujang to your desired level of spice.
FAQs
1. Can I use frozen cauliflower for this recipe?
While fresh cauliflower is recommended for the best texture, you can use frozen cauliflower. Just make sure to thaw and drain it thoroughly before battering and frying.
2. What type of flour works best for the batter?
You can use all-purpose flour, cornflour, or even gluten-free flour as a substitute. Each type will give a slightly different texture, but all will work well.
3. What can I use instead of plant-based milk?
Any milk alternative like almond milk, soy milk, or oat milk will work fine. If you don’t need it to be plant-based, regular dairy milk can also be used.
4. How can I make the batter gluten-free?
To make a gluten-free batter, use a gluten-free flour blend instead of regular flour. Ensure that your baking powder is also gluten-free.
5. Can I bake the cauliflower instead of frying it?
Yes! For a healthier option, you can bake the battered cauliflower at 200°C (400°F) for about 20-25 minutes, flipping halfway through, until golden and crispy.
6. What oil is best for frying?
Vegetable oil, canola oil, or peanut oil are all great options for frying due to their high smoke points. Avoid oils with strong flavours, like olive oil, as they may affect the taste.
7. How do I know when the oil is hot enough?
You can use a thermometer to check that the oil reaches 175ºC/350°F. If you don’t have a thermometer, you can test by dropping a small amount of batter into the oil; it should sizzle and float to the surface.
8. How do I prevent the batter from falling off while frying?
Make sure to coat the cauliflower florets evenly and allow any excess batter to drip off before frying. Frying in batches will also help the batter adhere better.
9. How long do the fried cauliflower bites stay crispy?
They are best enjoyed immediately after frying and coating. However, if you need to store them, keep them in an airtight container in the fridge for up to 2 days. Reheat in the oven to regain some crispiness.
10. Can I make the sauce in advance?
Yes, you can prepare the sauce ahead of time and store it in the fridge. Just give it a good stir before using it to coat the cauliflower.
Video demonstration
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