wisweetp

Love the idea, but even with reducing the honey by 1/3 cup, these are far too sweet. Next time I will use 1/2 cup at most. I used dried blueberries and peanuts instead of almonds, and I did not use the cinnamon. I also added cacao nibs...wish I had added more as they would help with sweetness. I will definitely make them again with some modifications, and this recipe has many possibilities!

My family loved this. I don't like curry powder so I have to go on their feedback and my husband said this is restaurant quality. I did make some changes to suit my family"s tastes: added chopped carrots, used a whole large sweet onion, omitted the sugar, upped the curry powder to 3 Tbsp, omitted the tomato sauce, used a jar of whole tomatoes that I crushed, and added some freshly grated ginger. Oh, and I used coconut oil. This may sound like a lot of changes, but it really didn't change the spirit of the dish at all. The liquid thickened up nicely, too. The only thing this needs is some heat. Next time I will add a chopped hot pepper or cayenne.

I love the idea, but the final outcome wasn't really what I was after. I didn't care for the batter on the cauliflower as it turned out, and I didn't like the honey in the sauce. I know it's a very small amount, but the roasted cauliflower added enough sweetness for me. As another reviewer suggested, I think it would be better if the sauce was cooked into the dish longer. I decided to make again with some changes and loved it. I coated the cauliflower in the butter-hot sauce mixture (minus the honey) with a little olive oil thrown in, too. I used homemade hot sauce on my second try-made with Hot Portugal peppers. I had some Parmesan peppercorn sourdough bread that had gone stale, and I whizzed some in the processor to make bread crumbs. I then tossed the bread crumbs (with a bit of grated parm thrown in for good measure) with the cauliflower and then baked. I got a nice crunch from the breadcrumbs and combined with the lovely, caramelized cauliflower, it was out of this world good. Nice and spicy, too. I cut the cauliflower into pretty small pieces, too.

I also have been making this for many, many years. It's a good way to perk up store tomatoes in the winter, and it's excellent for any home-grown tomato! However, I roast mine at 400 instead of 450...works better for me. That does mean a little longer cooking time, but that's just more time for them to caramelize and become even more lucious. This is great with an onion thrown in with them, too. We use these on pizza, sandwiches, pasta, eggs, grits...you get the idea. If you roast at a lower temp, the olive oil works great, and trust me, that oil is soooo good! Don't skip it, it really adds to the dish.

I grilled my wings instead of frying but otherwise followed the recipe except for the lemon pepper which we tried and didn't like on them. They are pretty good. I made these and another batch with my regular Korean marinade and glaze which contains some of the same ingredients with gochujang paste. The ones with the gochujang were hands down our favorites. But this is a good recipe that I'll keep for the times when I run out of gochujang and need a Korean wing fix. :) Thanks for the recipe!

I'm sorry for the low rating. There's nothing wrong with the recipe itself, it all worked out as I assume it should have, but we just didn't care for this at all. I was intrigued by the recipe having never heard of it, and we love gyros, so I wanted to try this. I followed to the letter, but there's too much oregano for our tastes, and the sauce...well, it's definitely not to our tastes. Far too sweet and very strange when you aren't accustomed to it, I guess. If you love these, you'll love this recipe, I'm sure, but we couldn't eat them and ended up eating egg salad on our pitas.