Gochujang cauliflower recipe

A delicious twist on cauliflower featuring crispy battered and breaded florets smothered in a spicy gochujang sauce.

Sweet-spicy-crunchy Gochujang Cauliflower can be served as an appetizer or an entree! Gochujang Cauliflower Wings make a perfect game day snack, or serve over rice for a delicious, veggie dinner. Gluten-free Nutfree Recipe

Sweet, spicy, and sticky, these gochujang cauliflower wings are literally finger-licking good, as in I totally licked my fingers clean after...

This vegan gochujang cauliflower is easy to make and delicious! It's inspired by Bon Appétit's Sticky and Spicy Baked Cauliflower. This sauce is thick and clingy, and the cauliflower is the perfect texture inside, and slightly crispy on the outside. This gochujang cauliflower wings recipe is baked, but can also be deep fried. See those instructions for that in the blog post!

These Korean spiced, roasted gochujang cauliflower are a spicy umami explosion in your mouth - perfect for tacos, fried rice, or a snack!

These are coated & battered cauliflower cooked to a crisp coated in a spicy and slightly sweet glaze! The cauliflower can either be baked or fried.

Sticky, sweet, and spicy baked gochujang cauliflower wings! Slightly crisp, perfectly tender cauliflower coated in an umami-packed sauce.

Sweet, spicy, sour, and savory this roasted cauliflower dish gets its punch from the fermented chilli paste, gochujang, a mainstay in Korean cuisine. If you can't eat peanuts, cashews are a good substitute and if you can't eat nuts, try toasted pumpkin or sunflower seeds. The sauce can be made at least two days in advance and stored in an airtight container. Don't forget to warm up the sauce before you pour it over the cauliflower. Plain rice is a good accompaniment.

Roasted in a sauce of gochujang, soy sauce and honey, these Korean Cauliflower Wings come out perfectly crisp and caramelized, with just a touch of heat and sweetness.

Korean Fried Cauliflower is a play on the ever so popular Korean Fried Chicken! After making this recipe, I don't think I'll make cauliflower any other way. The wet batter creates a shatteringly crispy exterior that coats the meaty cauliflower and it's all generously coated in a sweet, spicy, gochujang sauce.