Vegan, Keto Certified, Vegetarian Cauliflower Wings will blow you away with Kevin’s Pre-made Korean BBQ Sauce. This meal is on the table in less than 35 minutes and the flavor is better than take out!
1 package Kevin’s Korean BBQ Sauce, divided
1 large head cauliflower, washed and cut into “wing” florets
2 tablespoon olive or coconut oil
3 tablespoon Kevin’s Korean BBQ Sauce
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon black pepper
zest from 1 lemon
1 small bunch mini radishes with stems (alternative, sliced radishes)
For The Cucumber Dipping Sauce:
1 cup sour cream or plain yogurt
1/2 cup chopped, peeled cucumber
1 teaspoon chopped green onions
1 teaspoon chopped fresh mint, more mint for garnish
Pre-Heat oven to 425F.
In a medium bowl combine, 3 tablespoons Kevin’s Korean BBQ Sauce, oil, coriander, cumin, curry powder and mix well.
Wash cauliflower in cold water. Pat dry with clean towel. Remove root and all green parts. Cut cauliflower into Bite sized florets (wings)
Toss the cauliflower and mini radishes in the spice mixture until well coated
Grease a large baking sheet with more oil. Pour seasoned cauliflower and mini radishes onto greased baking sheet and bake for 15-20 minutes in pre heated oven. Using long tongs, flip cauliflower half way through the cooking process.
Once cauliflower is fork tender and nicely browned, remove from oven and season with salt, pepper and lemon zest
To Make Cucumber Dipping Sauce:
In a small mixing bowl, combine sour cream or yogurt with 1/2 cup chopped cucumber, green onion and mint. Stir to combine
Heat the remaining Korean BBQ Sauce in a small microwave safe bowl for 30-45 seconds. Drizzle the hot sauce over the cooked cauliflower and serve with Cucumber dipping sauce.