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Try SavoraHazelnut-Crusted Cauliflower Wings with Gochujang Glaze
Crispy, oven-baked cauliflower florets coated in a crunchy hazelnut and gluten-free breadcrumb crust, then tossed in a sweet and spicy gochujang glaze. A delicious and healthy vegan and gluten-free appetizer or side dish!
Ingredients
- head Cauliflower1 medium
- Hazelnuts1 cup
- Gluten-Free Breadcrumbs1/2 cup
- Nutritional Yeast2 tablespoons
- Garlic Powder1 teaspoon
- Onion Powder1 teaspoon
- Salt1/2 teaspoon
- Black Pepper1/4 teaspoon
- Olive Oil2 tablespoons
- Gochujang Paste2 tablespoons
- Maple Syrup2 tablespoons
- Rice Vinegar1 tablespoon
- Sesame Oil1 teaspoon
- Water1 tablespoon
- Sesame Seeds1 teaspoon
- Green Onions1 tablespoon
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Learn MoreMethod
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the cauliflower: Cut the cauliflower into bite-sized florets.
Make the hazelnut crust: In a food processor, pulse the hazelnuts until finely ground. Transfer to a shallow bowl and mix with gluten-free breadcrumbs, nutritional yeast, garlic powder, onion powder, salt, and pepper.
Coat the cauliflower: Drizzle the cauliflower florets with olive oil. Toss to coat. Then, dredge each floret in the hazelnut mixture, pressing gently to adhere.
Bake the wings: Arrange the coated cauliflower florets on the prepared baking sheet in a single layer. Bake for 20-25 minutes, or until golden brown and tender, flipping halfway through.
Prepare the gochujang glaze: In a small saucepan, whisk together gochujang paste, maple syrup, rice vinegar, sesame oil, and water. Heat over medium heat, stirring constantly, until the glaze is smooth and slightly thickened (about 2-3 minutes).
Glaze the wings: Remove the cauliflower wings from the oven and transfer them to a large bowl. Pour the gochujang glaze over the wings and toss to coat evenly.
Garnish and serve: Sprinkle with sesame seeds and chopped green onions. Serve immediately.
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