Korean BBQ Cauliflower Wings

These Korean BBQ Cauliflower Wings are a deliciously spicy and tangy alternative to traditional chicken wings. Coated in a rich, flavorful sauce and baked to crispy perfection, they make for an irresistible snack or appetizer that fits perfectly into your keto lifestyle.

Course Appetizer

Cuisine Korean

Keyword Cauliflower Wings, Keto, Korean BBQ, Low-Carb, snack

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 250kcal

Equipment

Baking sheet
Parchment paper
Mixing bowls
Whisk
Small saucepan
Knife and cutting board

Ingredients

1 medium head cauliflower (about 2 lbs / 900 g)
½ cup almond flour
¼ cup grated Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
½ tsp salt
¼ tsp black pepper
2 large eggs
½ cup unsweetened almond milk (120 ml)

Korean BBQ Sauce

¼ cup soy sauce or tamari (for gluten-free)
2 tbsp sesame oil
2 tbsp sriracha sauce (adjust to taste)
2 tbsp erythritol or other keto-friendly sweetener
1 tbsp rice vinegar
1 tsp grated ginger
1 clove garlic minced
1 tbsp sesame seeds (optional, for garnish)
2 green onions (optional, for garnish)

Instructions

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking.
Wash the cauliflower and cut it into bite-sized florets. Make sure they’re roughly the same size for even cooking.
In a mixing bowl, combine the almond flour, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix well until all the dry ingredients are evenly combined.
In another bowl, whisk together the eggs and unsweetened almond milk until smooth.
Dip each cauliflower floret into the wet mixture, allowing excess to drip off. Then, roll it in the dry breading mixture, ensuring each piece is well coated. Place the coated florets on the prepared baking sheet.
Bake in the preheated oven for 20 minutes, flipping halfway through, until the wings are golden brown and crispy.
While the cauliflower is baking, prepare the sauce. In a small saucepan over medium heat, combine soy sauce, sesame oil, sriracha, erythritol, rice vinegar, ginger, and minced garlic. Stir well and let it simmer for about 5 minutes until slightly thickened.
Once the cauliflower wings are done baking, remove them from the oven and toss them in the Korean BBQ sauce until fully coated.
Return the coated wings to the baking sheet and bake for an additional 5 minutes to set the sauce.
Remove from the oven, garnish with sesame seeds and chopped green onions if desired, and serve immediately while hot.

Notes

Feel free to adjust the spice level of the sauce by adding more or less sriracha. For extra crunch, you can air-fry the cauliflower wings instead of baking them. Simply cook them in an air fryer at 400°F (200°C) for about 15-18 minutes, shaking the basket halfway through.

Nutrition