SPICY KOREAN STYLE CAULIFLOWER WINGS
- 1 large head cauliflower (large stalks removed, cut into bite-size “wings”)
- 1 1/2 Tbsp avocado, sesame, or melted coconut oil (if avoiding oil, sub gochujang sauce)
- 1/2 cup Korean Gochujang Sauce (or store-bought - just ensure it’s vegan/gluten-free
- 1 Tbsp sesame oil or avocado oil (sub water if avoiding oil)
- 1/4 cup coconut aminos (or sub tamari, but reduce amount as it’s saltier)
- 1 Tbsp maple syrup
- 1 pinch sea salt
- 1 Tbsp chili garlic sauce (for more heat // I like Huy Fong Foods brand)
- 2 Tbsp Water (to thin)
- Preheat oven to 450 F (232 C) and line one large or two small baking sheets with parchment paper or a silicone baking sheet (like this one). Use more baking sheets as needed.
- Add cauliflower to a large mixing bowl and toss with oil to coat. Then arrange on baking sheet(s) and roast for 10 minutes.
- In the meantime, prepare sauce. To the same mixing bowl from earlier, add gochujang sauce, sesame oil (or water), coconut aminos, maple syrup, sea salt, and chili garlic sauce. Whisk to combine. Then taste and adjust flavor as needed. Add more chili garlic sauce for spice, coconut aminos for depth of flavor (“umami”), maple syrup for sweetness, or salt for saltiness.
- Remove cauliflower from oven and increase heat to 500 degrees F (260 C). Add a few “wings” at a time to the sauce. Toss to coat generously, tap off excess, and then place back on baking sheet.
- Coat all wings. Then return to oven and bake for 10-13 minutes more or until sizzling, golden brown on the edges, and tender (but not mushy).
- While baking, prepare any additional serving elements, such as grated carrots, lettuce cups, or fresh garlic optional.
- Serve immediately. Best when fresh. The wings can be refrigerated up to 3 days, or frozen (either at the glazed stage or the glazed and baked stage) up to 1 month and then reheated on the stovetop or in a 350-degree F (176 C) oven until warmed through.
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