Korean BBQ Cauliflower Wings
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!
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Servings: 2 - 4 servings
Ingredients
- 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
- ¼ teaspoon salt
- ¼ 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
- ½ cup chopped peeled cucumber
- 1 teaspoon chopped green onions
- 1 teaspoon chopped fresh mint more mint for garnish
Instructions
- 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 ½ 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.
- ENJOY