spicy cauliflower

Roasted in a sauce of gochujang, soy sauce and honey, these Korean Cauliflower Wings come out perfectly crisp and caramelized, with just a touch of heat and sweetness.

Korean Cauliflower Wings Recipe

cauliflower ((about 3 cups))

coconut oil (melted)

gochujang

honey

soy sauce

rice vinegar

sesame seeds ((for garnish))

green onions

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.

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Korean Cauliflower Wings

Crunchy cauliflower florets, red bell pepper, jalapeño, and garlic in a tangy, honey-sweetened spiced refrigerator brine.

Sweet & Spicy Pickled Cauliflower

cauliflower,

garlic cloves,

red bell pepper, thinly sliced

jalapeños,

black peppercorns

mustard seeds

red pepper flakes

celery seeds

bay leaves

white vinegar (5% acidity)

water

sugar

salt

turmeric, optional

smoked paprika

Wash the cauliflower thoroughly, cut it into small, evenly sized florets, and drain well.

Slice the red bell pepper, jalapeños, and garlic. Remove the jalapeño seeds and membranes for a milder flavor.

Bring a large pot of water to a boil. Add the cauliflower and blanch for 1 to 2 minutes to slightly soften it while keeping its crunch.

Immediately drain the cauliflower and rinse under cold running water to stop the cooking process. Drain thoroughly.

Divide the cauliflower, red bell pepper, jalapeños, and sliced garlic among clean, heat-safe glass jars.

Add the black peppercorns, mustard seeds, crushed red pepper flakes, celery seeds, and bay leaves.

Combine the white vinegar, water, sugar, pickling salt, honey, optional turmeric, and smoked paprika in a medium saucepan.

Bring the brine to a gentle boil over medium heat, stirring until the sugar, honey, and salt dissolve completely.

Carefully pour the hot brine over the vegetables, making sure the cauliflower and peppers are completely submerged.

Allow the jars to cool briefly, then cover tightly and refrigerate promptly.

Let the cauliflower pickle in the refrigerator for at least 24 hours before serving.

For the best sweet-and-spicy flavor, refrigerate for 3 to 5 days before enjoying.

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Korean Cauliflower Wings Recipe

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Top 2 spicy cauliflower recipes from across the web

The most viewed spicy cauliflower recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Korean Cauliflower Wings Recipe

Sweet & Spicy Pickled Cauliflower

The most viewed spicy cauliflower recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine