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Spicy Korean Cauliflower Wings

Crispy Spicy Korean Cauliflower Wings: Irresistibly Flavorful

Indulge in these Spicy Korean Cauliflower Wings that combine heat and sweetness for a satisfying snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 wings
Course: Snacks
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower Fresh provides a better texture than frozen
For the Coating
  • 2 tablespoons Coconut Oil (melted) Adds richness and promotes crispiness
  • 3 tablespoons Gochujang Korean chili paste
  • 2 tablespoons Honey Sweetens the glaze
  • 2 tablespoons Soy Sauce Offers salty depth
  • 1 tablespoon Rice Vinegar Provides tangy balance
For the Garnish
  • 1 tablespoon Sesame Seeds Adds a nutty crunch
  • 2 stalks Green Onions (sliced) Brings freshness and color

Equipment

  • Oven
  • large bowl
  • baking sheet
  • parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 450°F (232°C).
  2. In a large bowl, combine your cauliflower florets with melted coconut oil.
  3. Spread the coated cauliflower onto a parchment-lined baking sheet and roast for about 10 minutes.
  4. Mix together the gochujang, honey, soy sauce, and rice vinegar until smooth.
  5. Transfer the roasted cauliflower to the bowl with your sauce, tossing gently.
  6. Return the sauced cauliflower to the baking sheet and roast for another 15 minutes.
  7. Garnish with sesame seeds and sliced green onions before serving warm.

Nutrition

Serving: 4wingsCalories: 150kcalCarbohydrates: 12gProtein: 3gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 500mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 30IUVitamin C: 50mgCalcium: 40mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. For best results when reheating, use the oven.

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