Korean-Style Cauliflower 'Wings' With Creamy Ginger-Sesame Dip

October  4, 2022
7 Ratings
Photo by Feed the Swimmers
  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 4
Author Notes

"Sticky, crispy, spicy, and sweet. A delicious, crowd-pleasing, vegetarian game-day (or any day) option. The dip is also great with with so much more. If you’re expecting a big crowd, double it." —Jill Fergus —Jill Fergus

  • Cauliflower "wings"
  • 1 tablespoon gochujang
  • 2 tablespoons maple syrup
  • 2 teaspoons soy sauce
  • 1 teaspoon chili sauce (sambel olek)
  • 1 teaspoon sesame oil
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons rice vinegar
  • 1 tablespoon grapeseed oil
  • 1/2 cup rice flour
  • 1 tablespoon cornstarch
  • 1 teaspoon grapeseed oil
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 3/4 cup water and/or nut milk
  • 1 head cauliflower
  • Ginger-sesame dip
  • 1/2 cup sour cream, labneh, full-fat Greek yogurt, or other dairy-free option
  • 1 tablespoon mayonnaise
  • 1 teaspoon tahini
  • 1 teaspoon minced fresh ginger
  • 1 scallion, chopped
  • Flaky sea salt
  • Freshly ground black pepper.
In This Recipe
  1. Cauliflower "wings"
  2. Preheat oven to 425°F. Line a baking sheet with parchment. Break a head of cauliflower into florets.
  3. Whisk together 1 heaping Tbs gochujang, 2 Tbs maple syrup, 2 tsp soy sauce, 1 tsp chili sauce (sambel olek), 1 tsp sesame oil, 1 scant Tbs minced fresh ginger, 2 tsp rice vinegar, 1 Tbs grapeseed oil. Set aside.
  4. For the batter, whisk 1/2 cup rice flour, 1 Tbs cornstarch, 1 tsp grapeseed oil, 1/2 tsp salt, fresh ground pepper, 1/2 tsp cayenne, 1/2 tsp garlic powder, 1/2 tsp ground ginger, 3/4 cup liquid (water and/or nut milk).
  5. Dip florets in batter and shake off excess. Bake for 30 minutes, turning halfway through.
  1. Ginger-sesame dip
  2. While the cauliflower is baking, whisk up dip: 1/2 cup sour cream, labneh, full-fat Greek yogurt, or dairy-free option, 1 Tbs mayo, 1 heaping tsp tahini, 1 tsp fresh minced ginger, 1 chopped scallion, flaky sea salt and fresh ground pepper, set aside.
  3. While hot, toss florets in sauce, use your hands if needed to fully coat, raise heat to 450°F and bake for 15 minutes. Serve and watch them disappear!

See what other Food52ers are saying.

6 Reviews

[email protected] March 21, 2022
I skipped the batter but used the spices from the batter on the cauliflower before roasting. Threw the cooked cauliflower on a bed of Asian slaw and used the sour cream sauce for dressing. Ah-mazing.
Elizabeth February 7, 2021
Pretty mediocre. Kinda came out burnt but still soft. I would probably ditch the batter and just roast the cauliflower next time.
Karl R. February 5, 2023
That’s disappointing, they look so good in the insta post

I wonder if there are any tricks to getting them crispy
[email protected] February 6, 2021
Do you think this would work in an air fryer?
Melanie March 16, 2020
This was delicious! I might lightly oil the parchment next time, as the battered pieces of cauliflower tended to stick when I went to turn them during the first part of baking. Great recipe!
Darian March 8, 2020
The flavor was great! I wish the texture had been a bit crispier, but that didn't stop us from devouring it.