Cooking Instructions:

Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper. Cut the cauliflower into bite-sized florets and set aside.

If you're using a coating or batter, mix together the dry ingredients with water and oils to create a smooth batter. If not using a batter, proceed to the next step.

Toss the cauliflower florets in the prepared batter or coating until they're evenly coated. Spread the coated florets in a single layer on the baking sheet.

Bake the cauliflower in the preheated oven for about 25-30 minutes, or until they're crispy and golden brown. You may want to flip them halfway through for even cooking.

While the cauliflower is baking, prepare the gochujang sauce. In a skillet over medium heat, combine gochujang, soy sauce, honey or maple syrup, and rice vinegar. Stir well to combine.

Dissolve cornstarch in a little water and add it to the skillet. Continue to simmer the sauce until it thickens, then remove from heat.

Once the cauliflower is done baking, toss the crispy florets in the gochujang sauce until they're well coated.

Serve the spicy cauliflower wings garnished with sliced green onions and sesame seeds for that extra touch of flavor and presentation.

For best results, consider a few extra tips: If you're using frozen cauliflower, be aware that it may be softer than fresh cauliflower. Adjust the baking time as needed.

If you prefer a milder flavor, opt for mild gochujang, but keep in mind that the dish will still retain some heat. For an extra crispy texture, you can also fry the cauliflower in oil at 350°F until golden brown.

Finally, serve your cauliflower wings with a side of homemade ranch dressing or a mayo dip for an added layer of flavor!