1400 700 vegan korean bbq cauliflower with kimchi potato salad 3

Korean BBQ Cauliflower Wings

with Kimchi Potato Salad

dinner

Chef's Choice Party Foods Seasonal Menu Spring Recipes Summer Recipes Winter Recipes Nut-Free Appetizer Hearty Vegetables Leafy Greens Root Vegetables Dinner
SERVINGS
2 4
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

  • Medium saucepan
  • Baking sheet

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!