Korean BBQ Cauliflower Wings with Kimchi Potato Salad

Korean BBQ Cauliflower Wings

with Kimchi Potato Salad

GET RECIPES DELIVERED
dinner

Dinner Root Vegetables Leafy Greens Hearty Vegetables Appetizer Nut-Free Winter Recipes Summer Recipes Spring Recipes Seasonal Menu Party Foods Chef's Choice
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
680
FAT
19g
CARBOHYDRATES
118g
PROTEIN
16g

MAIN INGREDIENTS

  1. 2 russet potatoes
  2. 10 oz cauliflower florets
  3. 2 garlic cloves
  4. ½ cup vegan cabbage kimchi
  5. ¾ cup flour
  6. 3 tbsp gochujang
  7. 2 tbsp ketchup
  8. 3 tsp turbinado sugar
  9. 2 tbsp rice vinegar
  10. ¼ cup Follow Your Heart® Soy-Free Vegenaise
  11. 2 oz baby spinach
  12. 1 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Baking sheet
  • Medium saucepan

INSTRUCTIONS

1
Cook the potatoes
Preheat the oven to 425°F. Peel and dice the potatoes. Add the diced potatoes and a pinch of salt to a medium saucepan and cover with 1 inch of water. Bring to a boil, reduce heat to low, cover, and cook until fork-tender, about 7 to 10 minutes. Drain the potatoes and rinse with cold water. Transfer to a medium bowl and chill in the refrigerator.
2
Prepare the produce
Chop the cauliflower florets into bite-sized pieces. Peel and mince the garlic. Roughly chop the kimchi.
3
Bake the cauliflower
Add the flour, ¾ cup cold water, and ½ tsp salt to a large bowl and whisk to combine. Add the cauliflower florets and toss well. Coat a baking sheet with 1 tbsp vegetable oil and add the cauliflower florets, shaking off any excess batter. Bake in the oven until crispy, about 18 to 20 minutes.
4
Sauce the cauliflower
Return the saucepan to medium heat and add the minced garlic, gochujang, ketchup, sugar, just 1 tbsp rice vinegar, a pinch of salt, and ¼ cup water and whisk well. Once the sauce is bubbling, add the baked cauliflower and toss to coat. Transfer the cauliflower wings to the baking sheet and return to the oven. Bake until sticky, about 7 to 9 minutes.
5
Make the kimchi potato salad
Add the chopped kimchi, Vegenaise, and a pinch of salt and pepper to the bowl with the chilled potatoes. Stir the kimchi potato salad until well combined.
6
Serve
Add the baby spinach and remaining rice vinegar to a large bowl and toss to coat evenly. Divide the spinach between large plates and top with Korean BBQ cauliflower wings. Serve with kimchi potato salad. Enjoy!