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Spicy Korean cauliflower wings are my go—to when I want something totally craveable and bright on the table. They make the kitchen smell incredible with their spicy—sweet glaze and are a huge hit at family movie nights or anytime friends pop over. This recipe takes humble cauliflower and turns it into a showstopper snack or side, packing bold flavors in every bite.
My family could not believe their first bite was cauliflower not chicken which led to many requests for repeat batches. Making these is now our favorite way to kick off weekend dinners together.
Ingredients
- Large head of cauliflower: Look for pale creamy color and tight florets for best texture
- Coconut oil: Brings a subtle richness and helps roast the florets evenly use extra virgin for fresh flavor
- Gochujang: Korean chili paste brings deep savory heat check for preservativefree brands for a clean taste
- Honey: Adds a mellow sweetness and helps the glaze stick local or raw honey gives best aroma
- Soy sauce: Adds essential saltiness if possible use naturally brewed soy for depth
- Unseasoned rice vinegar: Brightens the sauce and keeps flavors balanced make sure it is free from added sugar
- Sesame seeds for garnish: Give a nutty crunch lightly toast first for an extra pop
- Sliced green onions: Freshens and lifts the finished dish pick firm bright stalks for best crunch
Instructions
- Prepare the Cauliflower:
- Wash and dry your cauliflower well then cut it into evenly sized bite pieces. This ensures every piece roasts at the same rate and soaks up the sauce beautifully.
- Coat with Coconut Oil:
- Melt coconut oil gently. You want it just warm not hot. Toss the cauliflower with the oil in a large bowl making sure each floret gets a glossy coat. This helps create a delicious roasted edge.
- Roast the Cauliflower:
- Spread the oil coated cauliflower in a single layer on a parchment lined baking sheet. Make sure the pieces do not crowd each other. Roast in a hot oven at 450F for 10 minutes until just starting to soften. This first blast builds their texture.
- Prepare the Glaze:
- In a large bowl whisk together gochujang honey soy sauce and rice vinegar. Stir until you get a thick uniform sauce. The aroma should be sweet spicy and tangy all at once.
- Glaze the Cauliflower:
- Once the roasted cauliflower is cool enough to touch transfer it into the sauce bowl. Toss very gently so every nook gets coated. Wait a minute before tossing if still steaming hot to avoid soggy sauce.
- Final Roast for Caramelization:
- Place the sauced cauliflower back on the baking sheet. Make sure to spread them out again. Roast another 15 minutes until glaze is deepened and the tips look caramel and crisp.
- Finish and Garnish:
- Pile the hot cauliflower wings on a serving platter. Sprinkle generously with sesame seeds and sliced green onions. Serve right away for the crispiest finish.
My mom always jokes she thought wings had to be chicken until I made these for her.
Storage Tips
Leftover wings store well in an airtight container in the fridge for up to three days. For best texture reheat in a preheated oven instead of the microwave so they crisp back up. If you want to prep ahead keep the sauce and roasted cauliflower separate until you are ready to serve and finish the final roast fresh.
Ingredient Substitutions
You can swap maple syrup for honey if you want a vegan version. Just make sure you use a syrup with good viscosity so the glaze clings. Frozen cauliflower will also work in a pinch though the final result will be a bit softer. If you cannot find gochujang try mixing chili garlic sauce with a tiny bit of miso for a similar kick.
Serving Suggestions
Pile these cauliflower wings high on a platter and scatter with extra green onion. For extra contrast serve with cool cucumber slices or a creamy dipping sauce like dairyfree ranch. These are also fantastic tucked into lettuce wraps or taco shells for something a little different.
Cultural Context
Gochujang is a cornerstone of Korean cooking. Made from red chili fermented soybeans and rice it adds heat tang and tons of depth to anything. One of my favorite discoveries is how easily its unique flavor can turn simple vegetables into addictive snacks. This recipe brings a Korean street food vibe right to your own home.
Seasonal Adaptations
Cauliflower is at its best in winter but you can try swapping in broccoli or even thick cut zucchini rounds in summer. Just adjust size and roasting time accordingly.
Success Stories
Once I made these for a game day party and they disappeared before the first quarter was over. My niece who had never eaten cauliflower before devoured an entire plate. Every time I serve these I get asked for the recipe so now I just print extra copies for guests.
Freezer Meal Conversion
Freeze the sauce separately and prepare the cauliflower right up to the first roast. Spread roasted cauliflower on a baking sheet to freeze solid then bag in portions. When ready simply thaw toss with sauce and return to a hot oven for the final bake. It makes a perfect quick lastminute party snack.
Serve these cauliflower wings hot for the crispiest texture and boldest flavor. Enjoy sharing them with friends and family—there are never any leftovers!
Recipe Q&A
- → How do I make the cauliflower extra crispy?
Ensure the cauliflower is spread out evenly on the baking sheet without overcrowding. For added crispness, broil for a few minutes at the end, watching closely so it doesn't burn.
- → Is it possible to use frozen cauliflower?
Yes, you can substitute frozen cauliflower. Be aware it may result in a softer texture compared to fresh cauliflower.
- → Can I adjust the spice level?
Use a mild gochujang for less heat, but note the dish will still carry some spice due to the nature of chili paste.
- → What can I use instead of honey for a vegan option?
Swap honey with maple syrup or agave nectar to keep the glaze sweet and vegan-friendly.
- → Do I need to peel the cauliflower before roasting?
No, simply cut the cauliflower into florets before tossing with oil and roasting; peeling is not necessary.