Korean Baked Cauliflower: The Ultimate Cauliflower Recipe
Introduction to Korean Baked Cauliflower
If you’re looking for a delicious and healthy snack, look no further than Korean Baked Cauliflower! This dish combines the wonderful texture of crispy baked cauliflower with a sticky, spicy sauce that will tickle your taste buds. It’s a fantastic option for a side dish, party appetizer, or a light main course. Plus, it’s vegan-friendly, gluten-free, and packed with flavor.
A Personal Story Behind My Korean Baked Cauliflower Journey
Growing up, I always loved exploring new flavors and cuisines. Korean food has a special place in my heart, especially with its unique balance of spicy, sweet, and savory notes. When I first tried a similar dish at a local Korean restaurant, I was blown away by the flavors. Inspired, I decided to create my own version using cauliflower, a vegetable that I adore for its versatility. Now, I’m excited to share this Korean Baked Cauliflower recipe with you, so you can enjoy it as much as I do!
What Makes This Korean Baked Cauliflower Recipe Special?
This recipe stands out for several reasons. First, the cauliflower is marinated in a vegan buttermilk brine, which not only enhances its flavor but also helps achieve that crunchy texture we all crave. Second, the combination of crushed almonds and Panko breadcrumbs adds a delightful crunch that pairs beautifully with the sticky spicy sauce. Lastly, the sauce itself is loaded with flavor, featuring ingredients like gochujang, sriracha, and maple syrup, giving it a well-rounded taste that’s sure to impress.
The Full Korean Baked Cauliflower Recipe
Ingredients
- 1 medium-sized cauliflower, cut into florets
- 1 cup all-purpose flour
- 1 tablespoon potato starch (or corn starch)
- 1/2 cup raw almonds
- 2/3 cup Panko breadcrumbs
- 2 tablespoons white sesame seeds (for finishing)
Vegan Buttermilk Brine:
- 1 cup non-dairy milk (like almond milk)
- 1 tablespoon lemon juice
- 1 teaspoon cayenne pepper
- 1 teaspoon white pepper
- 1/4 teaspoon ginger powder
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
Sticky Spicy Sauce:
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 4 cloves garlic, finely minced
- 1/2 cup ketchup
- 1/2 cup mirin
- 2 tablespoons sriracha
- 2 tablespoons tamari soy sauce
- 4 tablespoons maple syrup
- 2 teaspoons rice wine vinegar
- 2 tablespoons gochujang (Korean chili paste)
- 1 pinch gochugaru (Korean chili pepper flakes)
Instructions
- Brine the Cauliflower: In a large bowl, combine cauliflower florets with all vegan buttermilk ingredients. Toss to coat, cover with plastic wrap, and refrigerate for 45 minutes to an hour. This step helps the cauliflower absorb flavors and achieve a tender texture.
- Prepare Coatings: Crush the raw almonds in a food processor with 6-10 pulses. Mix the crushed almonds with Panko breadcrumbs in one bowl. In a separate bowl, combine all-purpose flour and potato starch. This ensures a crispy coating when baked.
- Make the Sauce: In a non-stick pan over medium heat, sauté sesame oil, ginger, and garlic until aromatic. Add the remaining sauce ingredients, bring to a boil, adjust seasoning, and set aside. This sauce is where the magic happens, so don’t skip this step!
- Bread the Cauliflower: Preheat the oven to 420°F (215°C). Coat the cauliflower florets first in the flour & potato starch mixture, then dip them in the buttermilk brine, and finally coat them with the Panko & almond mixture. Ensure each piece is thoroughly coated and place them on a parchment-lined tray. Optionally, drizzle with olive oil for extra crispiness.
- Bake & Finish: Bake for about 30 minutes until golden brown and crispy. Reheat the sauce. Toss the baked cauliflower in the warm sauce immediately after baking. Sprinkle with white sesame seeds and serve warm. This last step enhances the flavor, making it irresistible!
Serving Suggestions and Variations for Korean Baked Cauliflower
Korean Baked Cauliflower can be enjoyed in numerous ways! Serve it as a stand-alone snack, or pair it with steamed rice or quinoa for a wholesome meal. You can also add it to a salad for a crunchy topping. For variations, consider adding different spices to the brine or experimenting with different nuts in the coating. If you want an extra kick, increase the amount of sriracha or gochujang in the sauce. The options are endless!
Frequently Asked Questions About Korean Baked Cauliflower
Can I make this recipe gluten-free? Yes! Simply use a gluten-free all-purpose flour and gluten-free Panko breadcrumbs for a delicious gluten-free version.
How do I store leftovers? Store any leftover Korean Baked Cauliflower in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
Can I freeze this dish? While it’s best enjoyed fresh, you can freeze the unbaked cauliflower. Just coat it and freeze in a single layer, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Recipe Stats
- Prep Time: 1 hour
- Cooking Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Calories per Serving: 250
- Servings: 4
Korean Baked Cauliflower
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 tablespoon potato starch or corn starch
- 0.5 cup raw almonds
- 0.67 cup Panko breadcrumbs
- 2 tablespoons white sesame seeds for finishing
- 1 cup non-dairy milk like almond milk
- 1 tablespoon lemon juice
- 1 teaspoon cayenne pepper
- 1 teaspoon white pepper
- 0.25 teaspoon ginger powder
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 4 cloves garlic finely minced
- 0.5 cup ketchup
- 0.5 cup mirin
- 2 tablespoons sriracha
- 2 tablespoons tamari soy sauce
- 4 tablespoons maple syrup
- 2 teaspoons rice wine vinegar
- 2 tablespoons gochujang Korean chili paste
- 1 pinch gochugaru Korean chili pepper flakes
Instructions
- In a large bowl, combine cauliflower florets with all vegan buttermilk ingredients. Toss to coat, cover with plastic wrap, and refrigerate for 45 minutes to an hour. This step helps the cauliflower absorb flavors and achieve a tender texture.
- Crush the raw almonds in a food processor with 6-10 pulses. Mix the crushed almonds with Panko breadcrumbs in one bowl. In a separate bowl, combine all-purpose flour and potato starch. This ensures a crispy coating when baked.
- In a non-stick pan over medium heat, sauté sesame oil, ginger, and garlic until aromatic. Add the remaining sauce ingredients, bring to a boil, adjust seasoning, and set aside. This sauce is where the magic happens, so don’t skip this step!
- Preheat the oven to 420°F (215°C). Coat the cauliflower florets first in the flour & potato starch mixture, then dip them in the buttermilk brine, and finally coat them with the Panko & almond mixture. Ensure each piece is thoroughly coated and place them on a parchment-lined tray. Optionally, drizzle with olive oil for extra crispiness.
- Bake for about 30 minutes until golden brown and crispy. Reheat the sauce. Toss the baked cauliflower in the warm sauce immediately after baking. Sprinkle with white sesame seeds and serve warm. This last step enhances the flavor, making it irresistible!