Korean-Style Baked Cauliflower
A crispy, sticky, and flavorful Korean-style baked cauliflower dish that satisfies your takeout cravings while keeping things light and wholesome.
Ingredients
For the cauliflower
- 1 medium head medium head of cauliflower, cut into bite-sized florets
- ½ cup all-purpose flour (or rice flour for gluten-free) Use rice flour for a gluten-free option.
- ½ cup water
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Korean glaze
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce (or tamari for gluten-free) Tamari can be used for a gluten-free option.
- 1 tablespoon honey or maple syrup Maple syrup can be used for a vegan option.
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
For garnish
- 1 teaspoon toasted sesame seeds
- 1 green onion sliced thin
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, water, garlic powder, salt, and pepper until smooth. The batter should be slightly thick and coat the cauliflower well.
- Add the florets to the bowl and toss until evenly covered. Shake off any excess before placing them in a single layer on the prepared baking sheet.
Baking
- Roast for 20 to 25 minutes, flipping halfway through, until golden and crisp on the edges.
Making the glaze
- While the cauliflower bakes, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Heat over low for 2 to 3 minutes until slightly thickened and glossy.
Tossing and Serving
- Transfer the baked cauliflower to a large bowl and pour the glaze over it. Toss gently until each piece is coated.
- Garnish with sesame seeds and sliced green onions before serving.
Notes
Pro Tips:
Crispier coating: Place the cauliflower on a wire rack over the baking sheet for extra crunch.
Adjust spice level: Add more or less gochujang depending on your heat preference.
Air fryer version: Cook at 375°F (190°C) for 12 to 14 minutes until crisp and golden.
Serving idea: Pair with jasmine rice or serve as a flavorful appetizer for gatherings.
Crispier coating: Place the cauliflower on a wire rack over the baking sheet for extra crunch.
Adjust spice level: Add more or less gochujang depending on your heat preference.
Air fryer version: Cook at 375°F (190°C) for 12 to 14 minutes until crisp and golden.
Serving idea: Pair with jasmine rice or serve as a flavorful appetizer for gatherings.