Why You’ll Love Korean Baked Cauliflower Recipe
This recipe transforms simple cauliflower into a bold, flavorful dish that tastes indulgent but is baked, not fried. The Korean-style sauce—sweet, savory, garlicky, and slightly spicy—makes it irresistible. It’s a great way to add more vegetables to your meals while still enjoying takeout-style flavor at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Cauliflower florets
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All-purpose flour
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Cornstarch
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Garlic powder
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Onion powder
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Salt and black pepper
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Milk (or plant-based milk for dairy-free)
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Panko breadcrumbs
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Soy sauce
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Gochujang (Korean chili paste)
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Honey or maple syrup
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Rice vinegar
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Garlic, minced
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Sesame oil
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Green onions, sliced (for garnish)
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Sesame seeds (for garnish)
Directions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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In a bowl, whisk together flour, cornstarch, garlic powder, onion powder, salt, pepper, and milk until smooth.
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Dip cauliflower florets into the batter, then roll in panko breadcrumbs. Arrange on the baking sheet.
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Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
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Meanwhile, make the sauce: In a saucepan, whisk together soy sauce, gochujang, honey, rice vinegar, garlic, and sesame oil. Simmer until slightly thickened.
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Toss baked cauliflower in the sauce until coated.
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Garnish with green onions and sesame seeds before serving.
Servings and timing
Serves 4.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Variations
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Gluten-Free: Use gluten-free flour and tamari instead of soy sauce.
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Extra Crispy: Air-fry instead of baking for added crunch.
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Milder Flavor: Reduce the amount of gochujang for less heat.
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Sweet and Spicy: Add a splash of sriracha or chili flakes for more spice.
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Sticky Glaze Alternative: Swap honey for brown sugar for a deeper caramel flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake or air-fry at 375°F (190°C) for 10–12 minutes until crispy again. Avoid microwaving, as it may make the cauliflower soggy.
FAQs
Is Korean baked cauliflower spicy?
It has a mild to medium heat from the gochujang, but you can adjust it to taste.
Can I make this recipe vegan?
Yes, use plant-based milk and maple syrup instead of honey.
Can I prepare the cauliflower ahead of time?
You can batter the florets ahead, but bake them just before serving for best crispiness.
Can I air fry the cauliflower instead of baking?
Yes, air fry at 400°F (200°C) for about 15 minutes, flipping halfway through.
What does gochujang taste like?
It’s a Korean chili paste with a balance of spicy, savory, and slightly sweet flavors.
What can I serve with Korean baked cauliflower?
It pairs well with rice, noodles, or as a party appetizer.
Can I use frozen cauliflower?
Fresh works best, but thawed frozen cauliflower can be used if patted dry first.
How do I keep the cauliflower crispy after saucing?
Serve immediately, or serve sauce on the side for dipping.
Can I make this gluten-free?
Yes, use gluten-free flour, panko, and tamari instead of soy sauce.
How long does the sauce keep?
The sauce can be made ahead and stored in the fridge for up to 1 week.
Conclusion
Korean baked cauliflower is a crispy, saucy, and delicious dish that’s perfect for both weeknight meals and entertaining. With its irresistible balance of sweet, savory, and spicy flavors, this recipe is sure to impress whether you serve it as a snack, appetizer, or main dish.
Korean Baked Cauliflower
This Korean Baked Cauliflower is a healthier twist on Korean fried chicken—crispy cauliflower florets baked instead of fried, then tossed in a sticky, sweet, and spicy gochujang sauce. It’s the perfect appetizer, snack, or meatless main dish with bold Korean-inspired flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Korean-Inspired
- Diet: Vegan
Ingredients
- 1 medium head cauliflower, cut into florets
- 1 cup all-purpose flour
- 1 cup water (or milk for richer flavor)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
- For the sauce:
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey (or maple syrup)
- 2 tablespoons rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon sesame oil
- For garnish:
- Sesame seeds
- Sliced green onions
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, water, garlic powder, salt, and pepper to make a batter.
- Dip each cauliflower floret into the batter, then coat with panko breadcrumbs. Place on the baking sheet.
- Bake for 25–30 minutes, flipping halfway, until golden and crispy.
- Meanwhile, in a saucepan, whisk together gochujang, soy sauce, honey, rice vinegar, garlic, and sesame oil. Simmer for 3–4 minutes until thickened.
- Toss baked cauliflower in the sauce until coated.
- Garnish with sesame seeds and green onions. Serve immediately.
Notes
- For extra crispiness, broil the cauliflower for 2–3 minutes after baking.
- Adjust gochujang to taste for more or less heat.
- Great served over steamed rice or as a game-day snack.
