Who doesn’t love buffalo cauliflower “wings”? They’re crispy on the outside, soft on the inside, with an addictive kick from the hot sauce that’ll your mouth on fire (in the best way). To kick it up even more, you’ve got to try adding gochujang.
I’m a huge fan of gochujang – Korean red pepper sauce. It may not be well-known here, but it is perhaps the most common condiment in any Korean household, and has been since the 18th century. To some non-Koreans, gochujang may be an acquired taste, partly because of the fermentation process involved in making it. Luckily, chef Edward Lee – owner of 610 Magnolia and MilkWood restaurants, came up with Gochujang Sauce, which provides a salty sweet balance that is more familiar to the non-Korean palate, yet preserves the umami flavor that comes from the product’s traditional fermentation.
I’ve been enjoying the sauce as a dipping sauce and a sandwich spread sandwiches for a long time, but one day recently I thought, why don’t I try making buffalo cauliflower with it? The result? Glorious, Korean-style buffalo goodness. You can certainly taste the Asian twist in this recipe—it will make you feel like you’re at an Asian fusion restaurant!
Gochujang Sauce Buffalo cauliflower
Ingredients
Instructions
Preheat oven to 450° Fahrenheit, spray a large baking sheet or aluminum foil with cooking spray and set aside.
In a large bowl, whisk together flour, water, garlic, salt and pepper. Add cauliflower florets and toss to coat. Spread evenly onto baking sheet and bake for 15 minutes, flipping once. Remove from the oven.
In a bowl, mix the melted butter and gochujang sauce. Add baked cauliflower and toss to coat. Spread evenly onto baking sheet. Place back in the oven and bake for 25-30 minutes or until crispy, flipping once.
Serve as is or with some full fat plain Greek yogurt mixed with diced cucumber for some heat relief.