Korean Baked Cauliflower with Spicy Gochujang Sauce Recipe
This Korean Baked Cauliflower recipe features crispy cauliflower florets double-coated in a crunchy almond and panko crust, soaked in a flavorful vegan buttermilk brine, and tossed in a sticky, spicy Korean-inspired sauce. It’s a delicious plant-based appetizer or side that’s baked to golden perfection, offering a perfect blend of heat, sweetness, and umami.
- 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 and add all ingredients for the vegan buttermilk brine, pouring in the non-dairy milk last. Toss to coat the florets evenly. Cover with plastic wrap and refrigerate for 45 minutes to 1 hour to infuse flavor and tenderize.
- Prepare the Coatings: Blitz raw almonds in a food processor until crushed but not finely ground. In a bowl, combine the crushed almonds with panko breadcrumbs. In a separate bowl, mix together all-purpose flour and potato starch to create the dry coating.
- Make the Sauce: Heat sesame oil over medium heat in a non-stick pan. Add grated ginger and minced garlic and sauté for about 1 minute until fragrant. Add ketchup, mirin, sriracha, tamari soy sauce, maple syrup, rice wine vinegar, gochujang, and gochugaru. Stir well, bring to a boil, and simmer until the sauce thickens to your desired consistency. Taste and adjust seasoning, then remove from heat.
- Bread the Cauliflower: 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 first into the flour mixture, then into the buttermilk brine, and then fully coat them in the panko breadcrumb and almond mixture. Place on a parchment-lined baking tray. Optionally drizzle with olive oil to enhance crispiness.
- Bake: Bake the coated cauliflower florets for about 30 minutes or until golden brown and crispy, flipping halfway if desired for even baking. Meanwhile, reheat the prepared sauce if needed.
- Finish and Serve: Immediately after baking, toss the cauliflower in the sticky spicy Korean sauce. Garnish with white sesame seeds and serve warm alongside rice or your preferred side dish.
Notes
- For extra crispiness, drizzle olive oil before baking or use an air fryer if preferred.
- The vegan buttermilk brine adds moisture and flavor while helping the coating stick better.
- Adjust the spiciness by varying the amount of sriracha and gochujang.
- Use tamari for a gluten-free soy sauce alternative.
- Store leftover baked cauliflower and sauce separately for best texture when reheating.
Keywords: Korean baked cauliflower, vegan appetizer, spicy cauliflower, Korean sauce, gluten free option, baked veggie snack
