Korean Cauliflower Wings Recipe
Roasted in a sauce of gochujang, soy sauce and honey, these Korean Cauliflower Wings come out perfectly crisp and caramelized, with just a touch of heat and sweetness.
Servings: 4 servings
Calories: 148kcal
Ingredients
- 1 large head of cauliflower (about 3 cups)
- 2 tablespoons coconut oil melted
- ¼ cup gochujang
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon unseasoned rice vinegar
- 1 teaspoon sesame seeds (for garnish)
- 1 tablespoon sliced green onions
Instructions
- Preheat the oven to 450F degrees.
- Place the cauliflower in a large bowl and coat with the melted coconut oil.
- Spread on a parchment paper lined baking sheet and roast for 10 minutes.
- While the cauliflower is roasting, combine the remaining ingredients in a large bowl and mix until a uniform sauce is formed.
- Remove the cauliflower from the oven and add the the bowl. Mix well to fully coat the cauliflower with the sauce. You may need to wait a couple minutes for the cauliflower to cool before tossing.
- Place cauliflower back on the baking sheet and roast for another 15 minutes, until crisp and caramelized.
- Garnish with sesame seeds and serve hot.
Video
Notes
- Substitute frozen cauliflower for fresh. Note that it may come out softer than the fresh cauliflower.
- Use a mild gochujang if you prefer less spice. However, this is a spicy dish by nature, so even a mild chili paste will still have some heat.
- If the cauliflower is not caramelized, place it under the broiler for a couple minutes. Just be sure you watch it to make sure it doesn't burn - the honey will burn quickly!
Nutrition
Serving: 0.5cups | Calories: 148kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Sodium: 254mg | Potassium: 513mg | Fiber: 2g | Sugar: 10g | Vitamin A: 45IU | Vitamin C: 72.9mg | Calcium: 36mg | Iron: 0.9mg