Go Back
–+ servings
Korean Baked Cauliflower

Savory Korean Baked Cauliflower with Sweet & Spicy Crunch

Enjoy a delightful twist on classic fried fare with this Korean Baked Cauliflower, featuring a crispy exterior and a sweet, spicy sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Snacks
Cuisine: Korean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower Use medium-sized florets for best texture.
  • 1 cup Non-Dairy Milk e.g., Almond Milk.
  • 0.5 cup Lemon Juice For acidity.
For the Coating
  • 1 cup All-Purpose Flour Substitute with gluten-free flour if needed.
  • 0.5 cup Potato Starch Can substitute with corn starch.
  • 0.5 cup Raw Almonds Swap for preferred nuts or seeds.
  • 1 cup Panko Breadcrumbs Ensure they’re gluten-free if needed.
  • 2 tablespoons White Sesame Seeds For garnish.
For the Seasoning
  • 1 teaspoon Cayenne Pepper Adjust to taste.
  • 1 teaspoon White Pepper
  • 1 teaspoon Ginger Powder Fresh ginger can be substituted.
  • 1 teaspoon Garlic Powder Fresh minced garlic is also an option.
  • 1 teaspoon Fine Sea Salt Kosher salt can be substituted.
  • 1 tablespoon Sesame Oil Can use olive oil for a different flavor.
For the Sauce
  • 0.5 cup Ketchup Alternatively, use homemade sauce.
  • 2 tablespoons Mirin Can substitute with rice vinegar mixed with sugar.
  • 1 tablespoon Sriracha Or use your preferred hot sauce.
  • 2 tablespoons Tamari Soy Sauce Coconut aminos can be a soy-free substitute.
  • 1 tablespoon Maple Syrup Agave syrup or honey work well too.
  • 1 tablespoon Rice Wine Vinegar Apple cider vinegar is a good alternative.
  • 1 tablespoon Gochujang (Korean Chili Paste) This can be omitted or replaced with chili paste.
  • 1 teaspoon Gochugaru (Korean Chili Flakes) Optional, can use red pepper flakes.

Equipment

  • Oven
  • baking sheet
  • Mixing bowl
  • saucepan
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine 1 cup of non-dairy milk and the juice of half a lemon. Stir in cayenne pepper, white pepper, ginger powder, garlic powder, and fine sea salt until combined.
  3. Cut the cauliflower into bite-sized florets. Dip each floret into the wet mixture, allowing excess to drip off, then coat with a blend of all-purpose flour and potato starch.
  4. Combine panko breadcrumbs, ground almonds, and white sesame seeds in a shallow dish. Roll each floret in this mixture to coat well.
  5. Place the coated cauliflower florets on the baking sheet and bake for 25-30 minutes, flipping halfway for even browning.
  6. In a saucepan over medium heat, add sesame oil, sauté minced garlic and ginger, then mix in ketchup, mirin, sriracha, tamari soy sauce, maple syrup, and rice wine vinegar.
  7. Once cauliflower is golden and crispy, toss it in the sweet and spicy sauce to coat thoroughly.
  8. Return the glazed cauliflower to the baking sheet and bake for an additional 5 minutes.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 28gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 400mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 80mgCalcium: 10mgIron: 5mg

Notes

For the crispiest results, eat fresh out of the oven. Store any leftovers in an airtight container.

Tried this recipe?

Let us know how it was!