When I found out that roasting cauliflower transforms it into something caramelised and nutty with deeply browned crispy edges, cauliflower started making its way into my grocery basket on a regular basis. A brand-new take on cauliflower, this fiery recipe sees roasted cauliflower steaks coated in a gochujang paste. These crispy vegan Gochujang baked cauliflower wings are coated with a Korean-inspired, sticky, rich, spicy sauce that’s usually used for Korean fried chicken. But somehow it tastes even better paired with the silky soft center and burnished edges of the roasted cauliflower.
Gochujang is a fermented chilli paste that is sweet, spicy and tangy. It is made up of glutinous rice, red pepper flakes and fermented soy beans. I could, perhaps, eat the sauce on its own. It’s the sort of sauce that I might, if no one is looking, swipe from the bottom of the bowl with my finger so I can have one more taste after I’ve eaten everything it was clinging to.
This whole roasted cauliflower has a tangy Korean gochujang sauce and is a spicy umami explosion in your mouth, who needs chicken wings when you can have this amazing vegan alternative?
IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂
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