Korean-inspired Cauliflower Wings
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Any chance to use the versatile Korean pantry staple gochujang, promises a deeply satisfying meal. These ‘wings’ are sweetish and tangy and umami and the cauliflower lends itself well as a meat replacement due to its toothsome texture. We love them with a spread of dipping sauces, crunchy lettuce cups and a cold bubbly beer.
- Preparation 10 min
- Cook 23 min
- Serves 4-6 servings
Ingredients
- 0.5 cup gochujang
- 1 tbsp sesame oil
- 0.25 cup coconut aminos
- 2 tbsp Just Date Syrup
- 1 pinch sea salt
- 1 tbsp chili garlic sauce
- 2 tbsp water
- 1 head of cauliflower, broken into florets
- avocado oil for baking
Instructions
- Preheat oven to 450°F.
- In a large mixing bowl, add cauliflower florets and toss with oil.
- Arrange on a parchment-lined baking sheet and roast for 10 minutes.
- While roasting, prepare the sauce. In a mixing bowl, combine gochujang, sesame oil, coconut aminos, date syrup, sea salt, and chili garlic sauce. Mix together and adjust flavors as needed.
- Take cauliflower out of oven and turn heat up to 500°F. Add a few pieces at a time to the sauce and gently toss until coated.
- Tap off any excess sauce and place back on baking sheet. Repeat for all cauliflower.
- Put back in oven and bake for an additional 10-13 minutes until sizzling, golden brown around edges, and tender but not soft.
- Serve immediately while fresh, with dipping sauces if desired.
by The Minimalist Baker
