Korean BBQ Cauli-Wings
Updated: Apr 27, 2019
These were inspired by a dish I had in Ottawa that was just so good it never left my brain. I just had to find a way to recreate that yumminess at home!
You'll probably have some leftover sauce after making these, and frankly the sauce is good on everything. It has the barest hint of spiciness from the red pepper flakes, but only enough that I didn't notice it until my toddler pointed it out (but he still ate it). If you are particularly sensitive to spice, you can just omit the red pepper flakes. Conversely if you really like spice you could easily bump it up to 1/4 tsp or even 1/2 tsp of red pepper flakes.
For the Korean BBQ sauce:
1/2 cup + 1 tbsp brown sugar
1/2 cup soy sauce
1 tbsp garlic, minced (2-3 cloves)
1 tbsp rice vinegar
1/8 tsp red pepper flakes
1 tsp peanut oil
1/2 tsp grated or minced ginger
1 tbsp water
2 tsp cornstarch
For the cauliflower wings:
1 large head cauliflower cut into chicken wing sized florets
3/4 cup flour
1 tsp garlic powder
1/2 tsp salt
3/4 cup milk (or milk alternative)
Fresh cilantro and/or minced green onions
For the sauce:
In a small sauce pan, bring all ingredients except water and cornstarch to a boil over medium heat.
In a small bowl, mix cornstarch and water to make a slurry.
Once sauce has reached a boil, add cornstarch slurry and stir. Turn temperature down to medium-low and continue cooking for about 5 minutes until sauce begins to thicken, stirring occasionally (sauce will thicken further while cooling).
For the cauliflower wings:
Preheat the oven to 450°F. Line a large baking sheet with tin foil and spray with cooking spray.
Place cut up cauliflower in a large bowl.
In a small bowl, mix together the flour, garlic powder, and salt. Add the milk and whisk until the batter is smooth (it should have the texture of a thick crepe batter).
Pour the batter over the cauliflower and use 2 spoons to toss until florets are well coated. Transfer florets to the prepared baking sheet, making sure some space remains between each piece. Bake for 13 minutes.
Remove from oven and using tongs transfer pieces to large bowl, and pour 1/3 cup of the bbq sauce over the wings and toss to coat.
Remove previous sheet of tin foil then set a new one into the baking sheet and spray with cooking spray. Pour cauliflower onto baking sheet and bake for an additional 12 minutes.
Using tongs, transfer back to large bowl and pour another 1/3 cup of cause onto cauliflower. Toss to coat then return to baking sheet and broil on low for about 2-3 minutes to crisp up a bit. Take them out immediately if any spots begin to burn.
Transfer to serving dish and sprinkle with sesame seeds, cilantro, and green onions.