Spicy Korean-Style Cauliflower Wings
Ingredients
The cauliflower
-
1
large head
cauliflower
-
1½
Tbsp
avocado, sesame, or melted coconut oil
The sauce
-
½
cup
Korean Gochujang Sauce
-
1
Tbsp
sesame oil or avocado oil
-
¼
cup
coconut aminos
-
1
Tbsp
maple syrup
-
1
pinch
sea salt
-
1
Tbsp
chili garlic sauce
-
2
Tbsp
water
For serving (optional)
-
to taste
butter or romaine lettuce
-
to taste
whole garlic cloves
-
to taste
fresh cilantro
-
to taste
sesame seeds
-
to taste
shredded carrots
Instructions
- Preheat the oven to 450°F (232°C) and prepare baking sheets.
- Toss the cauliflower in oil and arrange on the baking sheet to roast for 10 minutes.
- Prepare the sauce by mixing the gochujang, sesame oil (or water), coconut aminos, maple syrup, sea salt, and chili garlic sauce in a bowl.
- After 10 minutes, remove the cauliflower and increase the oven temperature to 500°F (260°C).
- Coat the roasted cauliflower in the sauce and return to the baking sheet.
- Bake for an additional 10-13 minutes until golden brown and tender.
- Serve immediately with optional garnishes.
Nutrition Facts (estimated)
Servings
4
Calories
142
Total fat
0.2g
Total carbohydrates
30.9g
Total protein
5.4g
Sodium
654mg
Cholesterol
0mg
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