Korean Baked Cauliflower Recipe That’s Crispy and Spicy

Korean baked cauliflower offers a tantalizing twist on vegetable side dishes that instantly elevates simple ingredients.

Crisp, golden florets enhance into an irresistible sensation with bold, dynamic seasonings and a perfectly crunchy exterior.

Savory-sweet flavors dance across each bite, creating a culinary experience that challenges traditional expectations of vegetable preparation.

The delicate balance between tender inner flesh and crackling coating makes this dish a true crowd-pleaser for gatherings or quiet evenings at home.

Vibrant spices and marinades infuse each morsel with complex layers of taste that surprise and delight the palate.

Light yet satisfying, this recipe promises a healthier alternative to deep-fried counterparts without sacrificing an ounce of flavor.

Prepare to be amazed by how a humble vegetable can become a show-stopping masterpiece.

Why You Should Try Crispy Korean Baked Cauliflower

• Craft Crispy Texture: Achieve an irresistibly crunchy exterior through a double-coating technique that combines almonds and Panko breadcrumbs, delivering a satisfying crackle with every bite.
• Elevate Plant-Based Flavor: Transform humble cauliflower into a gourmet experience with a vibrant Korean-inspired sauce that balances sweet, tangy, and spicy notes, making vegetables exciting and delicious.
• Simplify Gourmet Cooking: Master a restaurant-quality dish using straightforward techniques like brining and strategic breading, allowing home cooks to create impressive meals without complex culinary skills.
• Healthier Comfort Food Alternative: Enjoy a nutritious twist on traditional fried dishes by baking instead of deep-frying, reducing oil while maintaining maximum flavor and crispy satisfaction.

Must-Have Ingredients for Korean Cauliflower

• Cauliflower Florets: Fresh, crisp cauliflower base for the dish, preferably white and firm.
• Unsweetened Plant Milk, Lemon Juice: Creates a tangy vegan buttermilk for tenderizing and adding flavor.

• Raw Almonds, Panko Breadcrumbs: Provides crunchy texture and golden brown exterior for the cauliflower.
• All-Purpose Flour, Potato Starch: Creates a light, crispy coating that helps breading stick to the cauliflower.

• Sesame Oil: Adds authentic Korean flavor and aromatic base for the sauce.
• Ginger, Garlic: Provides deep, spicy-sweet foundational flavor to the Korean-style sauce.
• Soy Sauce, Rice Vinegar: Adds umami and tangy notes to balance the sauce.
• Gochujang, Maple Syrup: Brings sweet-spicy Korean chili paste flavor and natural sweetness.
• Water: Helps adjust sauce consistency and blend ingredients smoothly.

• Olive Oil: Optional drizzle for extra crispness and golden color.

How to Bake Cauliflower Korean Style

Step 1: Soak Cauliflower in Tangy Bath

Gather cauliflower florets in a large mixing bowl. Create a zesty vegan buttermilk mixture and pour over the cauliflower. Gently toss to ensure complete coverage. Seal the bowl and chill in the refrigerator for 45-60 minutes, allowing flavors to mingle.

• Non-dairy milk
• Vinegar or lemon juice

Step 2: Craft Crunchy Coating Blend

• All-purpose flour
• Potato starch

Step 3: Whip Up Flavor-Packed Sauce

Heat sesame oil in a non-stick pan over medium heat. Sauté minced ginger and garlic until fragrant (about 1 minute). Add remaining sauce ingredients and stir until it reaches a glossy, bubbling consistency. Remove from heat.

• Soy sauce
• Honey or maple syrup
• Gochujang or hot sauce
• Rice vinegar

Step 4: Transform Cauliflower into Crispy Delight

Crank oven to 420°F (215°C). Set up a breading station with 4 zones:

• Raw cauliflower
• Vegan buttermilk
• Flour-starch mixture
• Panko-almond coating

Dredge each floret: first in flour mix, then buttermilk, finally Panko blend. Arrange on parchment-lined baking tray. Optional: Drizzle with olive oil for extra crunch. Bake until golden and crispy.

Tips for Getting Cauliflower Crispy and Tasty

• Maximize Crispiness: Pat cauliflower florets completely dry before brining to ensure maximum crunch and prevent soggy texture.
• Perfect Breading Technique: Use one hand for dry ingredients and another for wet to keep breading process clean and prevent clumping.
• Temperature Control: Let cauliflower sit at room temperature for 10 minutes after breading to help coating adhere better during baking.
• Sauce Consistency Trick: If sauce is too thick, add water one tablespoon at a time; if too thin, continue simmering to reduce.
• Baking Sheet Strategy: Use a wire rack on the baking sheet for even air circulation, creating extra crispy edges all around the cauliflower.

The Right Way to Store Korean Baked Cauliflower

• Storing Leftovers: Transfer cooled cauliflower to an airtight container and refrigerate for up to 3 days. Keep sauce separately in a sealed jar to maintain crispiness.
• Reheating Method: Restore crunchiness by baking in a preheated 375°F oven for 10-12 minutes. Avoid microwave to prevent soggy texture. Drizzle a little fresh sesame oil before reheating to revive flavors.
• Freezing Option: Freeze uncoated baked cauliflower in a single layer on a baking sheet, then transfer to freezer bags. Thaw in refrigerator and reheat in oven for best results, ensuring crispy exterior remains intact.

Great Pairings for Crispy Cauliflower

• Pair with Crisp Asian Beer: Grab a light, refreshing Korean or Japanese beer like Asahi or Sapporo to cut through the richness of the crispy cauliflower and complement its spicy Korean sauce.
• Match with Bright Citrus Mocktail: Create a zesty non-alcoholic drink mixing sparkling water, fresh lime juice, and a touch of ginger to balance the dish's bold flavors and provide a refreshing contrast.
• Serve with Cooling Cucumber Salad: Prepare a simple cucumber salad with rice vinegar, sesame seeds, and a hint of honey to provide a cool, crisp side that helps temper the cauliflower's spicy and crunchy profile.
• Complement with Jasmine Green Tea: Brew a light, fragrant jasmine green tea that will cleanse the palate and enhance the subtle ginger and garlic notes in the Korean-style sauce.

New Flavors for Korean Cauliflower Fans

• Spicy Gochujang Kick: Replace traditional sauce with gochujang paste for a fiery Korean-inspired flavor. Add extra red pepper flakes to increase heat intensity. Garnish with green onions for fresh contrast.
• Sesame Crunch Edition: Incorporate more toasted sesame seeds into coating mixture. Use sesame oil instead of regular oil in sauce. Sprinkle additional sesame seeds after baking for enhanced nutty crunch.
• Gluten-Free Korean Style: Swap all-purpose flour with rice flour or cornstarch. Use gluten-free Panko breadcrumbs. Ensure all sauce ingredients are certified gluten-free for celiac-friendly version.
• Herb-Infused Cauliflower Approach: Mix dried herbs like thyme and rosemary into Panko coating. Add fresh chopped parsley to sauce for bright herbal notes. Consider mixing dried herb blend into flour mixture for deeper flavor profile.

Crispy Korean Baked Cauliflower Recipe

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4.7 from 37 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Korean Baked Cauliflower delivers a spicy-sweet symphony of flavors with perfectly crisp florets kissed by gochujang sauce. Crunchy, golden cauliflower promises a delightful dance of heat and sweetness you won’t want to miss.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 medium-sized cauliflower, cut into florets

Coating Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon potato starch (or corn starch)
• ½ cup raw almonds
• ⅔ cup panko breadcrumbs
• 2 tablespoons white sesame seeds

Vegan Buttermilk Brine:

• 1 cup non-dairy milk (almond milk)
• 1 tablespoon lemon juice
• 1 teaspoon cayenne pepper
• 1 teaspoon white pepper
• ¼ teaspoon ginger powder
• 1 teaspoon garlic powder
• 1 teaspoon fine sea salt

Sticky Spicy Sauce:

• 1 teaspoon sesame oil
• 1 teaspoon ginger, grated
• 4 cloves garlic, finely minced
• ½ cup ketchup
• ½ cup mirin
• 2 tablespoons sriracha
• 2 tablespoons tamari soy sauce
• 4 tablespoons maple syrup
• 2 teaspoons apple cider vinegar
• 2 tablespoons gochujang (Korean chili paste)
• 1 pinch gochugaru (Korean chili pepper flakes)

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Instructions

1. Immerse cauliflower florets in a generously sized vessel, preparing the vegan buttermilk mixture by thoroughly combining liquid ingredients. Completely envelop the cauliflower pieces, ensuring uniform coating. Seal container and allow marination in refrigerator for 45-60 minutes, enabling flavor absorption.
2. Transform raw almonds into fine fragments using food processor, pulsing 6-10 times until achieving a consistent texture. Integrate crushed almonds with Panko breadcrumbs in one mixing receptacle. Separately, combine all-purpose flour and potato starch in another container.
3. Activate non-stick pan over medium temperature. Introduce sesame oil, then gently sauté minced ginger and crushed garlic until fragrant, approximately 1 minute. Incorporate remaining sauce components, stirring continuously until mixture reaches boiling point. Remove from heat once achieving desired viscosity.
4. Calibrate oven to 420°F (215°C). Establish breading sequence: first station with marinated cauliflower, second with buttermilk brine, third with flour-starch blend, fourth with Panko-almond mixture. Methodically coat each floret: first dredge in flour mixture, then immerse in buttermilk, finally roll in Panko-almond combination. Arrange coated pieces on parchment-lined baking sheet. Optionally drizzle with extra virgin olive oil to enhance crispiness.
5. Transfer tray to preheated oven, baking until golden brown and crisp, approximately 20-25 minutes. Rotate tray midway through cooking to ensure uniform browning. Remove when exterior appears deeply golden and texture feels crunchy.
6. Carefully extract from oven and let rest for 3-5 minutes. Drizzle prepared sauce over crispy cauliflower, ensuring even distribution. Serve immediately while maintaining optimal temperature and crispness.

Notes

• Marinate cauliflower in vegan buttermilk to infuse deep flavor and create a tender texture before breading.
• Crush raw almonds for extra crunch and nutty richness, blending perfectly with panko breadcrumbs for a unique coating.
• Double-coat florets by dipping through flour, buttermilk, and almond-panko mixture to achieve maximum crispiness and golden exterior.
• Create a quick Korean-style sauce by quickly sautéing ginger and garlic, then combining with other sauce ingredients for a bold, tangy glaze.
• Bake at high temperature (420°F) to ensure crispy edges without deep-frying, making this a healthier alternative to traditional fried appetizers.
• Drizzle optional olive oil before baking to enhance golden color and provide additional surface crispness.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: Korean

Nutrition

• Serving Size: 4
• Calories: 380 kcal
• Sugar: 22 g
• Sodium: 680 mg
• Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 5 g
• Protein: 10 g
• Cholesterol: 0 mg