Gochujang Cauliflower Wings
Crispy cauliflower florets coated in a smoky, sweet, and spicy gochujang glaze, served with a quick spring‑onion mayo. This plant‑based twist delivers all the flavor of classic wings without any meat.
Maker: ALFIE STEINER
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Source-aware card
ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
40 min estimated total time for 4 servings.
Explore related saves
Ingredients
- 1 head cauliflower
- 1 cup all‑purpose flour
- 3/4 cup unsweetened almond milk
- 1 cup panko breadcrumbs
- 3 tbsp gochujang (Korean red pepper paste)
- 2 tbsp maple syrup
- 1 tbsp soy sauce (or tamari for gluten‑free)
- 1 tbsp rice vinegar
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 2 tbsp vegetable oil
- 2 stalks spring onions
- 1/2 cup vegan mayonnaise
- 1 tsp lemon juice
- salt
- black pepper
Instructions
- 1Preheat the oven to 425°F (428°F) and line a large baking sheet with parchment paper.
- 2In a large bowl, whisk together the flour, almond milk, and a pinch of salt to create a smooth batter.
- 3Place the cauliflower florets in the batter, tossing to coat evenly; let excess drip off.
- 4Spread the battered cauliflower on the prepared sheet and sprinkle the seasoned panko breadcrumbs over the top, pressing lightly to adhere.
- 5Bake for 20‑25 minutes, turning once halfway through, until the coating is golden and the cauliflower is tender.
- 6While the cauliflower bakes, whisk together gochujang, maple syrup, soy sauce, rice vinegar, garlic powder, and smoked paprika in a small saucepan; simmer over low heat for 3‑4 minutes until slightly thickened.
- 7When the cauliflower is done, transfer it to a large bowl, drizzle with the hot gochujang glaze, and toss to coat evenly; drizzle the vegetable oil over the wings for extra crispness.
- 8For the spring‑onion mayo, combine vegan mayo, chopped spring onions, lemon juice, salt, and pepper in a small bowl; mix until smooth.
- 9Serve the glazed cauliflower wings hot, with a generous dollop of spring‑onion mayo on the side and an extra sprinkle of chopped spring onions for garnish.
- 10Allow any leftovers to cool completely before storing in an airtight container; reheat in a hot oven (350°F/347°F) for 10 minutes to retain crispness.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Gochujang Cauliflower Wings?
- About 40 minutes in total: 15 minutes of prep and 25 minutes of cooking.
- How many servings does this Gochujang Cauliflower Wings recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Gochujang Cauliflower Wings recipe come from?
- It was shared by ALFIE STEINER on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.