Korean BBQ Cauliflower Wings

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.

Chop the cauliflower florets into bite-sized pieces. Peel and mince the garlic. Roughly chop the kimchi.

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.

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.

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.

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!