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A plate of vegan gochujang cauliflower with rice.

Vegan Gochujang Cauliflower

  • Author: erin wysocarski
  • Total Time: 45 minutes
  • Yield: 2 servings
  • Diet: Vegan


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! 


for the batter

  • 1/2 cup rice flour
  • 1/2 cup double zero (00) or all-purpose flour
  • 3 TB cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup water
  • cooking spray
  • one medium-sized head of cauliflower, chopped into florets (Bigger sized florets works well here. Try make the pieces as uniform as possible. This should make 45 cups of florets.)

for the gochujang sauce

  • 1/3 cup vegan gochujang paste
  • 1/4 cup soy sauce
  • 2 TB agave syrup
  • 2 TB mirin
  • 1 cup water
  • 1 tsp rice vinegar (don’t add until the very end)

to serve

  • cooked rice (see Notes)
  • chopped scallions
  • sesame seeds
  • crushed peanuts (optional)


to make the cauliflower

  1. Preheat oven to 425. Line two baking sheets with parchment paper.
  2. Combine the flours, cornstarch, baking powder and salt together in a large bowl. Add in the water and whisk to combine.
  3. Dump the florets into the batter, tossing them around with your hands to coat them evenly. Pick each piece up about an inch from the batter and give it a good, rigorous shake to get rid of any excess batter. 
  4. Transfer to the parchment-lined baking sheet. Repeat with all of the floret pieces.
  5. Spray the tops of each floret well with cooking spray. 
  6. Bake for 15 minutes.
  7. Flip, then spray the other side with more cooking spray. Bake for 10-12 minutes more.
  8. While you are waiting for the other side to bake, make your sauce.

to make the sauce

  1. Whisk the gochujang, soy sauce, agave, mirin and water in a small bowl.
  2. Pour into a wide, non-stick skillet over medium heat. 
  3. Simmer for 5-7 minutes, whisking occasionally until thickened. Remove the pan from the heat and whisk in the vinegar.
  4. Place the baked florets straight into the skillet and toss gently to coat. You may need to tip to the side and use a spoon to toss over the florets to evenly coat.

to serve

  1. Spoon rice onto two serving plates. Place the florets on top and garnish as desired.


If using a rice cooker, drizzle a few drops of oil into the rice before cooking. This will prevent the rice from sticking together as it cooks. 

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Baked, Simmered
  • Cuisine: Korean, American

Keywords: gochujang cauliflower, spicy cauliflower, baked cauliflower, gochujang cauliflower wings,