Korean Cauliflower “Wings” with Gochujang Ranch Recipe

Instructions

1. 1

   Preheat oven to 425˚F or 400˚F convection (see step 3—if you’re using two cookie sheets, use convection and arrange the oven racks evenly in the oven).

2. 2

   Break up the cauliflower into large florets (let’s call them wings now). Using a knife, cut each floret in half through the stalk so that you have thinner florets with a flat side.

3. 3

   Line a large cookie sheet with parchment paper and roughly spray the parchment with cooking spray or oil the parchment.

4. 4

   In a large bowl, whisk together the batter ingredients. Thoroughly toss the wings in the batter, making sure every part of each wing is coated. Evenly distribute the coated wings on the prepared cookie sheet, making sure there is room in between each wing. Use two cookie sheets if needed. Generously spray the tops of the wings with oil spray. Bake the wings for 30 minutes, flipping halfway through. They should be golden brown; bake them 5-10 minutes more if needed.

5. 5

   In the meantime, make the Spicy Korean Sauce: Combine all the sauce ingredients in a large bowl (one that will accommodate the cooked florets).

6. 6

   Make the Gochujang Ranch Dip: In a small bowl stir all the ingredients together and refrigerate until ready to use.

7. 7

   When the wings come out of the oven, immediately toss them in the Spicy Korean Sauce, making sure they are completely coated.

8. 8

   Place wings on a patter and sprinkle with green onion and sesame seeds. Serve with the Gochujang Ranch Dip. Serves

9. 9

   * To roast sesame seeds, place them in a dry frying pan on low heat and cook until golden brown. You will need to toss them around a few times.