Spicy Korean Cauliflower Wings, Miso Mayo Dip

by Kate Brooke Green

Spicy Korean Cauliflower Wings

Satisfy the taste buds of your vegan guests with this delectable, tangy Korean cauliflower wings recipe. They are lightly coated in a crisp batter, double-baked and smothered in a sweet, spicy Korean Gochujang Sauce sold within our Dipping Sauce Box. These wings are finger-licking good and as they are baked, they are a healthy bowl of what feels like a naughty treat.

Mustard Family Foods’ frozen Spicy Korean Gochujang Sauce, also sold within our Dipping Sauce Box is a great, versatile sauce: Simply defrost overnight in the fridge and then use to make these delicious vegan-friendly Korean cauliflower wings!


Kate Brooke Green




4 - 5

Prep Time

10 minutes

Cook Time

50 minutes


  • 1 Large or 2 small cauliflowers

  • 250g Mustard Family Foods’ frozen spicy Korean gochujang sauce

  • 150g Oat or soy milk

  • 150ml Water

  • ½ tsp Red pepper flakes

  • 150g Plain flour or rice flour (to make gluten-free)

  • 2tsp Sesame seeds, black or white or both

  • 2 Spring onion stems, finely sliced 

  • Good pinch of salt and cracked black pepper

  • 200g Mayonnaise or vegan mayonnaise

  • 50g White miso paste

  • 15ml Lemon juice 


  1. Preheat oven to 220°C and line two baking trays with parchment paper.
  2. Remove the leaves from the cauliflower and then cut the cauliflower into equal bite-sized pieces.
  3. Place the flour and red pepper flakes into a bowl, slowly add the water and oat milk, whisking to form a lump-free batter of pourable consistency.

  4. Dip each floret into the batter and evenly coat, shake off any excess batter and lay onto the parchment-lined baking trays, spacing the florets, to ensure an even cook.

  5. Bake for 25 minutes until golden brown, then remove from the oven, reduce oven temperature to 200°C.

  6. Shake the Korean Gochujang Sauce well , then open and pour required amount into a bowl.

  7. Carefully dip the cooked cauliflower florets into the Korean sauce, shake to remove any excess sauce and arrange onto the lined baking trays without touching each other.

  8. Bake in oven at 200°C for 10 minutes. While the cauliflower is cooking, make the miso mayonnaise, mixing together the mayo, white miso paste and lemon juice.

  9. Remove from the oven, allow to cool, then place into a serving bowl. Sprinkle over the finely sliced spring onions, toasted sesame seeds and serve with the miso mayo.

Recipe Note 

Spicy Korean gochujang sauce Nutritionals:

From product page

Writer profile:

Kate Brooke Green

After honing her skills at Westminster Kingsway, culinary competitions and the kitchens of many high-end restaurants, it was a drive for new challenges whilst fusing her talents of a fine art degree that led to moving into food and product development. Kate developed and launched many products with top retailers Waitrose and M&S, worked with established manufacturers, airline and food delivery services, as well as headed up food development at prominent restaurant groups such as The Ivy Collection.