Spicy Gochujang Cauliflower Wings

Ingredients

• Cauliflower

  Raw

  1 head large or 840g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Gochujang

  Unknown

  8 tbsp or 152g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Maple syrups

  1 tbsp or 20g

• Salt

  Table

  1 dash or 0.4g

• Chili Garlic Sauce

  Huy Fong Foods

  3 tsp. or 15g

• Water

  Plain, clean water

  2 tbsp or 30g

• Lettuce

  Romaine or cos, raw

  8 leaf outer or 224g

Directions

1. Preheat the oven to 450°F and line a large baking sheet with parchment paper or a silicone mat.
2. Remove the large stalks from the cauliflower and cut the florets into bite-sized pieces. Toss with half of the sesame oil in a large mixing bowl, then arrange on the baking sheet. Roast for 10 minutes.
3. In the same bowl, whisk together the gochujang, soy sauce, maple syrup, salt, chili garlic sauce, and water. Adjust the flavor if needed.
4. Remove the cauliflower from the oven and increase the temperature to 500°F. Coat the cauliflower pieces in the sauce, tapping off any excess, and return them to the baking sheet.
5. Bake for an additional 10-13 minutes until the cauliflower is sizzling, golden brown on the edges, and tender.
6. Serve immediately with romaine lettuce leaves.

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