Name: Korean Baked Cauliflower with 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 delightful plant-based dish that balances crunchy texture with a sticky, spicy sauce full of rich flavors. Perfect as a snack or a side, it offers a healthy twist on classic Korean-inspired tastes that everyone will enjoy.

A white bowl lined with parchment paper holds a pile of golden brown cauliflower florets coated in a shiny, sticky dark reddish-brown sauce. The florets have a rough, crunchy texture visible through the sauce. They are sprinkled with small white sesame seeds and small bright green sliced scallions are scattered on top, adding a fresh contrast. The image is close-up, showing the detailed texture and gloss of the sauce over the cauliflower against a blurred white marbled background. 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)
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)

Instructions

Step 1: Place the cauliflower florets in a large bowl. Add the lemon juice, cayenne pepper, white pepper, ginger powder, garlic powder, sea salt, and non-dairy milk last to create the vegan buttermilk brine. Toss thoroughly to coat all florets, cover with plastic wrap, and refrigerate for 45 minutes to 1 hour.
Step 2: In a food processor, blitz the raw almonds until crushed but not finely ground. Combine these with the panko breadcrumbs in a bowl. In another bowl, mix the all-purpose flour and potato starch together.
Step 3: For the sauce, heat sesame oil over medium heat in a non-stick pan. Sauté the grated ginger and minced garlic for about 1 minute until fragrant. Add ketchup, mirin, sriracha, tamari, maple syrup, rice wine vinegar, gochujang, and gochugaru. Stir well, bring to a boil, then simmer until the sauce thickens to your liking. Remove from heat.
Step 4: Preheat the oven to 420°F (215°C). Set up four stations: cauliflower florets, buttermilk brine, panko and almond mixture, and flour & potato starch mixture. For a double coat, dip each floret into the flour mixture, then back into the brine, then coat with the breadcrumb mixture completely. Arrange on a parchment-lined baking tray and optionally drizzle with olive oil for extra crispiness.
Step 5: Bake for about 30 minutes or until the cauliflower is golden brown and crispy. Reheat the sauce near the end of baking.
Step 6: Toss the baked cauliflower in the sticky spicy sauce immediately after baking. Garnish with white sesame seeds and serve warm alongside rice or your favorite side.

Tips & Variations

Use almond meal if you don’t have raw almonds handy for a similar nutty crunch.
For extra heat, add more gochugaru or a splash of hot sauce to the sticky sauce.
To keep the coating extra crispy, avoid overcrowding the baking tray and use a convection setting if available.
Swap panko breadcrumbs with gluten-free breadcrumbs if needed.

Storage

Store leftover baked cauliflower in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 375°F (190°C) for 10–15 minutes to restore crispiness. The sauce can be reheated gently on the stove or in the microwave.

How to Serve

The image shows a bowl filled with crispy cauliflower pieces covered in a shiny, dark red-brown sticky sauce, giving the cauliflower a textured and glossy look. Each cauliflower piece is small and round, coated thickly with the sauce, sprinkled with white sesame seeds that add a contrasting dot pattern. Bright green sliced scallions are scattered on top for color contrast. The bowl is white and lined with light parchment paper, placed on a soft-focused white marbled surface. 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 if you’re not vegan, but non-dairy milk helps maintain the vegan-friendly nature of this recipe.

Is it necessary to double coat the cauliflower?

Double coating helps create a thicker, crunchier crust that holds the sauce better, but you can opt for a single coat if you prefer a lighter crust.