Asian Veg Recipes | Korean-Style Baked Cauliflower

Korean-Style Baked Cauliflower is the plant-based comfort food you didn’t know you needed — crispy on the outside, tender inside, and coated in a sticky, spicy-sweet gochujang glaze that’s full of bold flavor. Inspired by Korean fried chicken but completely vegan, this dish is baked instead of deep-fried, making it a healthier but no less satisfying option.

Whether you serve it as a game-day snack, party appetizer, or main dish over rice, this cauliflower is addictive in the best way. Expect crunch, heat, and that iconic Korean balance of sweet, salty, and umami in every bite.

Ingredients Overview

Here’s a look at what you’ll need to create crispy, saucy perfection.

Cauliflower & Coating

• Cauliflower
  A large head, cut into medium florets. The star of the show — neutral, meaty, and perfect for soaking up flavor.

• Flour (All-Purpose or Gluten-Free)
  Forms the base of the batter for a crunchy coating.

• Cornstarch
  Helps create that extra-crispy exterior.

• Plant-Based Milk or Water
  To thin the batter. Use unsweetened almond, soy, or oat milk.

• Garlic Powder & Salt
  For seasoning the batter.

• Panko Breadcrumbs
  Optional but recommended — coat the battered florets for an extra crispy texture.

Korean-Style Sauce

• Gochujang (Korean Chili Paste)
  Spicy, slightly sweet, and deeply savory. The flavor foundation of the sauce.

• Soy Sauce
  Brings salt and umami.

• Maple Syrup or Brown Sugar
  Adds sweetness to balance the heat.

• Rice Vinegar
  For tang and brightness.

• Garlic & Ginger (fresh, minced)
  Elevate the aromatics.

• Sesame Oil
  Adds toasty richness and depth.

• Cornstarch Slurry
  Thickens the sauce so it clings to every bite.

Step-by-Step Instructions

1. Prep the Cauliflower

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Cut the cauliflower into evenly sized florets.

2. Make the Batter

In a large bowl, whisk together:

• 3/4 cup all-purpose flour

• 1/4 cup cornstarch

• 1 cup plant milk or water

• 1/2 tsp garlic powder

• 1/2 tsp salt

Stir until smooth. Dip each cauliflower floret into the batter, letting excess drip off. For extra crunch, press into panko breadcrumbs.

3. Bake Until Crispy

Place battered florets on the baking sheet in a single layer. Bake for 25–30 minutes, flipping halfway, until golden and crisp.

4. Make the Korean Sauce

While cauliflower bakes, combine in a saucepan:

• 2 tbsp gochujang

• 2 tbsp soy sauce

• 2 tbsp maple syrup or brown sugar

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 2 garlic cloves, minced

• 1 tsp minced fresh ginger

Simmer over medium-low heat for 3–5 minutes. Stir in 1 tsp cornstarch mixed with 2 tsp water and simmer until thick and glossy.

5. Toss to Coat

Once the cauliflower is crispy, transfer it to a bowl. Pour the warm sauce over and toss gently to coat evenly.

6. Serve

Garnish with sliced green onions, sesame seeds, and serve immediately. Delicious on its own, or over steamed rice or noodles.

Tips, Variations & Substitutions

• Make it gluten-free: Use gluten-free flour and tamari instead of soy sauce.

• Add crunch: Sprinkle with chopped roasted peanuts or crispy shallots before serving.

• Make it milder: Use half the gochujang and increase the maple syrup.

• Add veggies: Stir-fry bell peppers or carrots into the sauce before tossing.

Serving Ideas & Occasions

• Party appetizer: Serve as finger food with toothpicks.

• Main dish: Serve over jasmine rice or noodles with steamed bok choy.

• Game day snack: A spicy, plant-based alternative to wings.

• Meal prep: Keep sauce and cauliflower separate until ready to serve.

Nutritional & Health Notes

• Baked, not fried, reducing overall fat content

• High in fiber from cauliflower

• Vegan and dairy-free

• Easily gluten-free with substitutions

This is a satisfying, flavor-forward way to eat more vegetables without compromising on taste.

FAQs

Q1: Can I air fry the cauliflower instead of baking?
A1: Yes. Cook at 400°F for 12–15 minutes, shaking halfway through, until crispy.

Q2: Is gochujang very spicy?
A2: It’s moderately spicy with sweet and savory notes. Adjust to your spice tolerance by reducing the amount or mixing with ketchup.

Q3: Can I make this ahead of time?
A3: Yes, but for best texture, store the baked cauliflower and sauce separately. Reheat and toss just before serving.

Q4: What can I substitute for gochujang?
A4: Try a mix of sriracha and miso paste or chili garlic sauce with a little sugar. The flavor will be different, but still delicious.

Q5: Can I freeze the leftovers?
A5: It’s not ideal — the texture will soften. If needed, re-crisp in the oven at 375°F for 10–12 minutes.

Q6: How do I keep the coating crispy after saucing?
A6: Toss the cauliflower in the sauce just before serving. Don’t let it sit too long, or it will lose its crunch.

Q7: Can I use frozen cauliflower?
A7: Yes, but thaw and pat it very dry first. Roasting time may be slightly shorter.

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