Spicy Korean Cauliflower Wings
Gochujang is a Korean chili paste made from fermented soy beans, glutinous rice, chili peppers and salt/sweeteners. It is very pungent with a deep umami flavor and can range from mild to extremely spicy. I’m addicted to it and want to use it on everything (like these super delicious Spicy Pork Bulgolgi Tacos ).
Serve it on top of steamed rice (white, brown, jasmine, wild, etc.) to make a rice bowl;
Serve it in lettuce cups like these Chicken Lettuce Wraps;
Serve it with ranch dressing (make Homemade Ranch Dressing);
Ingredients
1 large head of cauliflower (about 3 cups)
2 tablespoons coconut oil melted
1/4 cup gochujang
2 tablespoons honey
1 tablespoon coconut aminos
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.
Expert Tips:
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!
