We made a vegetarian dish that’s just as tasty as spicy chicken wings.

This recipe is easy with a sweet and spicy gochujang sauce, paired with a bed of lettuce, eat this dish as it is or as a complete meal with rice.

Ingredients

• 1 large head cauliflower (large stalks removed, cut into bite-size “wings”)
• 1 ½  Tbsp avocado or vegetable oil
• Butter or romaine lettuce
• Whole garlic cloves, peeled (mincing optional)
• Chopped scallions
• Shredded carrots
• 2 teaspoons Chung-O Roasted Sprouted Sesame Seeds

For Sauce

• ½ Cup Jookjangyeon Gochujang
• 1 Tbsp Chung-O Extra Virgin Sprouted Sesame Oil
• ¼ Cup Jookjangyeon Premium Soy Sauce
• 1 Tbsp Father’s Hill Whole Grain Syrup
• 1 Pinch Brown sugar
• 1 Tbsp Hansaeng Heavenly Red Pepper Powder
• 2 Tbsp Water

To Cook

1. Preheat oven to 450 F (232 C) and line one large or two small baking sheet with parchment paper or a silicone baking sheet.
2. Add cauliflower to a large mixing bowl and toss with oil to coat.
3. Prepare sauce in a mixing bowl, adding Jookjangyeon Gochujang, Chung-O Extra Virgin Sprouted Sesame Oil, Jookjangyeon Premium Soy Sauce, Father’s Hill Whole Grain Syrup, sugar, and Hansaeng Heavenly Red Pepper Powder. Whisk to combine. Then taste and adjust flavor as needed.
4. Add “wings” the sauce. Toss to coat generously then place on baking sheet.
5. Bake for 10-13 minutes more or until sizzling, golden brown on the edges, and tender (but not mushy).
6. While baking, prepare any additional serving elements, few shreds of carrot, chop scallions, wash and lay out lettuce wraps.
7. Lay out the cauliflower wings over of the lettuce wraps. Garnish with carrots and scallions. Serve immediately