Oven-Baked Korean Spiced Sesame Chili Coconut Cauliflower Bites
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
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- 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
- 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).
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
Originally Published in Best Health Canada