Oven-Baked Korean Spiced Sesame Chili Coconut Cauliflower Bites

Name: Korean Spiced Sesame Chili Coconut Cauliflower Bites
Prep time: 20 min
Cook time: 30 min
Yield: 8
Ingredients: 1 1/4 cups beer (lager, light ale or substitute with ginger ale); 1 cup rice flour (can substitute with almond flour); 1/3 cup unsweetened coconut (shredded); 2 tbsp coconut oil; 3 cloves garlic (minced); 1 tsp paprika; 1/2 tsp salt; 1 each cauliflower (medium-sized, cut into florets); 1 small jalapeño pepper (very thinly sliced (optional)); 1/2 cup almonds (toasted and sliced (optional)); 1/2 cup gochujang ((medium-spicy Korean chili paste)); 1/4 cup soy sauce (sodium-reduced); 1/4 cup brown sugar; 2 tbsp rice wine vinegar; 1 tbsp toasted sesame oil

Alison Kent

These oven-baked cauliflower bites are amazing stuffed into wraps with your favourite add-ins or piled on a platter with cocktail picks as snacks.

photo credit: Tyler Bowditch

Servings	Prep Time	Cook Time
8	20 minutes	30minutes

Servings	Prep Time
8	20 minutes

Cook Time

30minutes

Course Cocktail, Dinner, Lunch, Snacks
Cuisine Appetizers, Side Dishes, Vegetables, Vegetarian

Ingredients

Coconut Cauliflower
1 1/4 cups beer lager, light ale or substitute with ginger ale
1 cup rice flour can substitute with almond flour
1/3 cup unsweetened coconut shredded
2 tbsp coconut oil
3 cloves garlic minced
1 tsp paprika
1/2 tsp salt
1 each cauliflower medium-sized, cut into florets
1 small jalapeño pepper very thinly sliced (optional)
1/2 cup almonds toasted and sliced (optional)
Sesame Chili Sauce
1/2 cup gochujang (medium-spicy Korean chili paste)
1/4 cup soy sauce sodium-reduced
1/4 cup brown sugar
2 tbsp rice wine vinegar
1 tbsp toasted sesame oil

Servings:

Units:

Ingredients

Coconut Cauliflower
1 1/4 cups beer lager, light ale or substitute with ginger ale
1 cup rice flour can substitute with almond flour
1/3 cup unsweetened coconut shredded
2 tbsp coconut oil
3 cloves garlic minced
1 tsp paprika
1/2 tsp salt
1 each cauliflower medium-sized, cut into florets
1 small jalapeño pepper very thinly sliced (optional)
1/2 cup almonds toasted and sliced (optional)
Sesame Chili Sauce
1/2 cup gochujang (medium-spicy Korean chili paste)
1/4 cup soy sauce sodium-reduced
1/4 cup brown sugar
2 tbsp rice wine vinegar
1 tbsp toasted sesame oil

Servings:

Units:

Course Cocktail, Dinner, Lunch, Snacks
Cuisine Appetizers, Side Dishes, Vegetables, Vegetarian

Instructions

Coconut Cauliflower

In a large bowl, whisk together beer, flour, shredded coconut, coconut oil, garlic, paprika and salt. Dip each cauliflower floret into batter to coat; place coated florets, 1 inch (2.5 cm) apart, on a parchment-paper-lined rimmed large baking sheet. Bake in a preheated 425°F (220°C) oven, turning once, until cauliflower is tender and coating is firm, about 30 minutes.

Sesame Chili Sauce

Meanwhile, in a small saucepan or microwaveable bowl, whisk gochujang, soy sauce, brown sugar, vinegar and sesame oil. Heat through, stirring once. The sauce should be thick but pourable – add up to 3 tbsp (45 mL) boiling water, if necessary.
Pile cauliflower on a wide platter; drizzle with Sesame Chili Sauce. Top with jalapeño pepper and almonds (if using).

Recipe Notes

Best Health tip: You can use PC Memories of Seoul Gochujang Spicy Chili Sauce, but if you do, use half as much sugar.

Nutrients per serving (without jalapeño or almonds): 231 calories, 4 g protein, 11 g fat (7 g saturated fat), 28 g carbohydrates, 4 g fibre, 0 mg cholesterol, 507 mg sodium

WP Ultimate Recipe

Originally Published in Best Health Canada