Korean Baked Cauliflower with Sticky Spicy Gochujang Sauce Recipe
Korean Baked Cauliflower is a crispy, flavorful vegan dish featuring cauliflower florets double-coated in a crunchy almond and panko breadcrumb crust, baked to golden perfection and tossed in a sticky, spicy Korean-inspired sauce made with gochujang, sriracha, and maple syrup. This recipe offers a healthy plant-based alternative with bold flavors perfect for a snack or main course.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
- Diet: Vegan
Ingredients
Scale
For the Cauliflower:
- 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
- Brine the Cauliflower: 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 to combine and coat the florets evenly. Cover with plastic wrap and refrigerate for 45 minutes to 1 hour to allow the flavors to infuse and tenderize the cauliflower.
- Prepare the Coatings: In a food processor, blitz the raw almonds until they are crushed but not finely ground to create a crunchy texture. In a bowl, combine the crushed almonds with panko breadcrumbs. In a separate bowl, mix together all-purpose flour and potato starch for the dry coating.
- Make the Sauce: Heat sesame oil in a non-stick pan over medium heat. Add the grated ginger and minced garlic and sauté for about 1 minute until aromatic. Add ketchup, mirin, sriracha, tamari soy sauce, maple syrup, rice wine vinegar, gochujang, and gochugaru. Stir well and bring the sauce to a boil, allowing it to thicken slightly. Taste and adjust seasonings, then remove from heat.
- Bread the Cauliflower: Preheat the oven to 420°F (215°C). Set up four stations: cauliflower florets, buttermilk brine, panko & almond mixture, and flour & potato starch mixture. For a double coat, dip each cauliflower floret first into the flour mixture, then into the buttermilk brine, and back into the panko and almond mixture, ensuring each piece is fully coated. Place the coated florets on a parchment-lined baking tray. Optionally, drizzle with olive oil to promote crispness.
- Bake: Bake the coated cauliflower in the preheated oven for approximately 30 minutes or until golden brown and crispy on the outside. Reheat the sticky spicy sauce towards the end of the baking time.
- Finish and Serve: Immediately after baking, toss the cauliflower florets in the warm sticky spicy sauce until evenly coated. Garnish with white sesame seeds and serve warm alongside rice or your preferred side dish.
Notes
- For best results, use a food processor to crush almonds, but do not over-process into a fine powder.
- The double coating method adds extra crunch and helps the sauce adhere better.
- Adjust the amount of cayenne and gochugaru to your preferred spice level.
- Olive oil drizzle before baking helps achieve an extra crispy texture but can be omitted for a lower-fat option.
- This dish is vegan-friendly and free from dairy and eggs.
Keywords: Korean baked cauliflower, vegan appetizer, Korean spicy sauce, crispy cauliflower, plant-based snack, baked cauliflower recipe, gochujang cauliflower
