Irresistibly Crispy Spicy Korean Cauliflower Wings Recipe

These Spicy Korean Cauliflower Wings are a crispy, flavorful, and vegan-friendly appetizer perfect for any occasion.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 wings

Course: Appetizers

Cuisine: Korean

Calories: 160

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cauliflower Wings

1 head Cauliflower fresh is best for optimal crunch
2 tablespoons Coconut Oil melted for easy coating
3 tablespoons Gochujang choose a mild version for less heat

For the Sauce

2 tablespoons Honey substitute with agave syrup for a vegan alternative
2 tablespoons Soy Sauce opt for tamari for a gluten-free version
1 tablespoon Rice Vinegar apple cider vinegar works well as a substitute

For Garnishing

1 tablespoon Sesame Seeds for extra crunch
2 tablespoons Sliced Green Onions optional but highly recommended

Equipment

Oven
baking sheet
large bowl
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 450°F (232°C) for crispy edges.
Cut cauliflower into bite-sized florets, toss with melted coconut oil, and roast for 10 minutes.
Combine gochujang, honey, soy sauce, and rice vinegar in a mixing bowl to make the sauce.
Drizzle the sauce over roasted cauliflower and toss until fully coated.
Return the coated cauliflower to the oven and roast for an additional 15 minutes or until crispy.
Garnish with sesame seeds and sliced green onions before serving.

Nutrition

Serving: 1wingCalories: 160kcalCarbohydrates: 15gProtein: 3gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 2IUVitamin C: 80mgCalcium: 4mgIron: 4mg

Notes

Fresh cauliflower ensures a crisp texture. Adjust spice level with milder gochujang if needed. Store leftovers in an airtight container for up to 2 days.

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