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Asian Veg Recipes | Korean-Style Baked Cauliflower

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Crispy baked cauliflower tossed in a bold, sticky Korean-style gochujang sauce. A spicy-sweet, plant-based dish perfect as a snack, starter, or main.

Ingredients

Scale

For the Cauliflower:

  • 1 large head cauliflower, cut into florets

  • 3/4 cup all-purpose flour

  • 1/4 cup cornstarch

  • 1 cup plant-based milk or water

  • 1/2 tsp garlic powder

  • 1/2 tsp salt

  • 1 cup panko breadcrumbs (optional)

For the Sauce:

  • 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 grated ginger

  • 1 tsp cornstarch + 2 tsp water (slurry)

Instructions

  • Preheat oven to 425°F. Line a baking sheet with parchment paper.

  • Mix batter ingredients. Dip cauliflower into batter, then into panko if using. Place on tray.

  • Bake 25–30 minutes, flipping halfway.

  • Meanwhile, combine sauce ingredients in saucepan. Simmer 5 minutes. Stir in cornstarch slurry. Cook until thickened.

  • Toss baked cauliflower in sauce. Serve hot with sesame seeds and green onions.

Notes

  • For air fryer: Cook at 400°F for 12–15 minutes.

  • Make gluten-free by using GF flour and tamari.

  • Serve immediately for best texture.

Find it online: https://dryrecipes.com/asian-veg-recipes-korean-style-baked-cauliflower/