(Serves 8 - 10)
Super Bowl Sunday means lots of crowd-pleasing snacks. Why not shake things up a bit by trying this meatless alternative to traditional chicken wings? These have a pleasing crunch and are packed with so much flavor nobody will complain that they are meatless!
Ingredients
- Cauliflower
- 2 large heads cauliflower (about 4–4½ lbs. total), cut into bite-size florets
- 3 tbsp olive oil
- 1½ tsp kosher salt
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
- Gochujang Glaze
- ⅓ cup gochujang paste
- 3 tbsp honey (or maple syrup if you want it vegan)
- 3 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
- 1½ tbsp toasted sesame oil
- 2 cloves garlic, finely grated
- 1 tsp freshly grated ginger
- 1-2 tbsp water (to loosen sauce)
- For Serving
- Thinly sliced scallions
- Toasted sesame seeds
Instructions
- Preheat oven to 425°F. Line two large sheet pans with parchment paper. Toss cauliflower florets with olive oil, salt, garlic powder, paprika, and pepper. Spread in a single layer on two pans, ensuring you aren’t crowding them. Roast for 25-30 minutes, flipping halfway through, until they are a deep golden color and crisp at the edges. Transfer to a large bowl.
- While cauliflower is roasting, whisk together all the glaze ingredients in a small saucepan. Bring to a gentle simmer over medium-low heat and cook 3-4 minutes, just until glossy and slightly thickened.
- Pour glaze over the roasted cauliflower and toss gently to coat. Return the cauliflower back to the sheet pans and roast for another 8-10 minutes, or until sticky and caramelized. Watch closed as it can burn quickly at the end.
- Carefully transfer finished cauliflower to a serving platter, sprinkle with scallions and sesame seeds, and serve immediately.
This article first appeared in the February 2026 edition of the HealthPerks newsletter.
