Spicy Korean Cauliflower Wings (Print View)
Cauliflower florets roasted and coated in a spicy Korean-style glaze, topped with sesame seeds and green onions.
# What You'll Need:
→ Main Ingredients
01 -
1 large head cauliflower (approximately 3 cups florets, cut into bite-size pieces)
02 -
2 tablespoons coconut oil, melted
→ Sauce and Garnish
03 -
1/4 cup gochujang (Korean chili paste)
04 -
2 tablespoons honey
05 -
1 tablespoon soy sauce
06 -
1 teaspoon unseasoned rice vinegar
07 -
1 teaspoon sesame seeds
08 -
1 tablespoon green onions, thinly sliced
# Directions:
01 -
Preheat oven to 450°F. Line a baking sheet with parchment paper. In a large bowl, toss cauliflower florets with melted coconut oil until evenly coated.
02 -
Arrange coated cauliflower in a single layer on the prepared baking sheet. Roast for 10 minutes.
03 -
While the cauliflower roasts, combine gochujang, honey, soy sauce, and unseasoned rice vinegar in a large mixing bowl. Whisk together until the sauce is smooth and cohesive.
04 -
Remove cauliflower from the oven and allow to cool slightly, about 1–2 minutes. Add roasted cauliflower to the bowl with sauce and toss thoroughly to ensure even coating.
05 -
Return sauced cauliflower to the baking sheet, spreading evenly. Roast for an additional 15 minutes, or until pieces are crisp and caramelized.
06 -
Transfer hot cauliflower to a serving dish. Sprinkle with sesame seeds and sliced green onions. Serve immediately.
# Notes:
01 -
If using frozen cauliflower, expect a softer texture. Mild gochujang can decrease heat but the dish remains spicy by nature. For deeper caramelization, broil for 2–3 minutes closely monitoring to prevent burning due to honey content.