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Korean Baked Cauliflower Recipe

Korean Baked Cauliflower

Deliciously crispy Korean Baked Cauliflower coated in a sticky spicy sauce.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Snack
Cuisine American
Servings 4 servings
Calories 250 kcal

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!

Notes

No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Keyword Korean Baked Cauliflower Recipe