Name: Korean Baked Cauliflower with Sticky Spicy Gochujang Sauce Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Cuisine: Korean
Ingredients: 1 medium-sized cauliflower, cut into florets; 1 cup all-purpose flour; 1 tbsp potato starch (or corn starch as a substitute); ½ cup raw almonds; ⅔ cup panko breadcrumbs; 2 tbsp white sesame seeds (for garnish); 1 cup non-dairy milk (almond milk works well); 1 tbsp lemon juice; 1 tsp cayenne pepper; 1 tsp white pepper; ¼ tsp ginger powder; 1 tsp garlic powder; 1 tsp fine sea salt; 1 tsp sesame oil; 1 tsp grated ginger; 4 cloves garlic, finely minced; ½ cup ketchup; ½ cup mirin; 2 tbsp sriracha; 2 tbsp tamari soy sauce; 4 tbsp maple syrup; 2 tsp rice wine vinegar; 2 tbsp gochujang (Korean chili paste); 1 pinch gochugaru (Korean chili pepper flakes)

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Introduction

Korean Baked Cauliflower is a flavorful plant-based dish featuring crispy, double-coated cauliflower florets tossed in a sticky, spicy sauce. This recipe combines a tangy vegan buttermilk brine with a crunchy almond-panko crust and a bold Korean-inspired glaze, perfect as a snack or a main course.

A white bowl filled with a base layer of fluffy white rice, topped with several pieces of crispy fried chicken coated in a dark reddish-brown glossy sauce. The chicken pieces are garnished with thin slices of green onion and small white sesame seeds scattered over the top. On the right side of the bowl, a pair of wooden chopsticks with black fish designs rests against the edge. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium-sized cauliflower, cut into florets
1 cup all-purpose flour
1 tbsp potato starch (or corn starch as a substitute)
½ cup raw almonds
⅔ cup panko breadcrumbs
2 tbsp white sesame seeds (for garnish)

For the Vegan Buttermilk Brine:

1 cup non-dairy milk (almond milk works well)
1 tbsp lemon juice
1 tsp cayenne pepper
1 tsp white pepper
¼ tsp ginger powder
1 tsp garlic powder
1 tsp fine sea salt

For the Sticky Spicy Sauce:

1 tsp sesame oil
1 tsp grated ginger
4 cloves garlic, finely minced
½ cup ketchup
½ cup mirin
2 tbsp sriracha
2 tbsp tamari soy sauce
4 tbsp maple syrup
2 tsp rice wine vinegar
2 tbsp gochujang (Korean chili paste)
1 pinch gochugaru (Korean chili pepper flakes)

Instructions

Step 1: Place the cauliflower florets in a large bowl. Add all the ingredients for the vegan buttermilk brine, pouring in the non-dairy milk last. Toss well to coat every floret evenly. Cover with plastic wrap and refrigerate for 45 minutes to 1 hour.
Step 2: Blitz the raw almonds in a food processor until crushed but not finely ground. Combine the crushed almonds with panko breadcrumbs in a bowl. In a separate bowl, mix the all-purpose flour and potato starch together for the dry coating.
Step 3: Heat sesame oil in a non-stick pan over medium heat. Add grated ginger and minced garlic, sautéing for about 1 minute until fragrant. Stir in the remaining sauce ingredients, bring to a boil, then simmer until the sauce thickens to your liking. Adjust seasoning if needed and remove from heat.
Step 4: Preheat your oven to 420°F (215°C). Prepare four stations: cauliflower florets, buttermilk brine, almond-panko mixture, and flour-potato starch mixture. For each floret, dip first into the flour mixture, then the buttermilk brine, and finally the almond-panko mixture for a double coating. Place coated florets on a parchment-lined baking tray. Optionally, drizzle lightly with olive oil for extra crispiness.
Step 5: Bake the cauliflower for about 30 minutes, until golden brown and crispy. Reheat the sauce as needed while baking.
Step 6: Once baked, immediately toss the cauliflower in the sticky spicy sauce. Garnish with white sesame seeds and serve warm with rice or your favorite side.

Tips & Variations

For extra crunch, pulse the almonds to a coarser texture rather than finely ground.
Use coconut aminos instead of tamari for a soy-free version.
If you prefer a milder sauce, reduce the sriracha and gochujang amounts.
Olive oil drizzle before baking enhances crispiness but can be omitted for a lower-fat option.

Storage

Store leftover baked cauliflower in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or toaster oven to help maintain crispiness. Avoid microwaving as it can make the coating soggy. Store the sauce separately for best texture.

How to Serve

The image shows a white bowl filled with crispy, reddish-brown fried chicken pieces covered in a sticky sauce with sesame seeds sprinkled on top. The chicken looks crunchy with a rough texture and has a shiny glaze from the sauce. A pair of metal chopsticks held by a woman's hand is lifting one piece of chicken that is tender and juicy inside. The bowl sits on a white marbled surface, and the overall look is warm and appetizing. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of non-dairy milk for the brine?

Yes, you can substitute regular milk for the vegan buttermilk brine if you prefer, though non-dairy milk adds a nice subtle flavor and makes this recipe vegan-friendly.

Is it necessary to double coat the cauliflower?

Double coating ensures an extra crispy and substantial crust that holds up well during baking and tossing in the sauce. Single coating will work but may be less crunchy and more delicate.