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Korean Baked Cauliflower

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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.

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.

Find it online: https://yumfamilyrecipes.com/korean-baked-cauliflower/