Korean Baked Cauliflower Recipe
This Korean Baked Cauliflower recipe brings together crispy baked cauliflower florets coated in a flavorful sticky spicy sauce, creating a delicious vegan dish with a perfect balance of textures and tastes.
- Author: Maya
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Korean
- Diet: Vegan
Cauliflower:
- 1 medium-sized cauliflower, cut into florets
Vegan Buttermilk Brine:
- 1 cup non-dairy 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
Coatings:
- 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)
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)
- Brine the Cauliflower: Combine cauliflower florets with Vegan Buttermilk ingredients, refrigerate for 45 minutes.
- Prepare Coatings: Blitz almonds, mix with breadcrumbs. Combine flour and starch in a separate bowl.
- Make the Sauce: Fry ginger and garlic, add remaining sauce ingredients, bring to a boil, adjust seasoning, set aside.
- Bread the Cauliflower: Preheat oven. Bread cauliflower florets in flour, buttermilk brine, and breadcrumb mixture. Place on baking tray.
- Bake & Finish: Bake cauliflower until crispy, reheat sauce, toss cauliflower in sauce, sprinkle with sesame seeds, and serve warm.
Notes
- For the breadcrumb mixture, combine the almonds and panko breadcrumbs for a crunchy coating.
- Drizzling the baked cauliflower with olive oil before baking can help enhance crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 15g
- Sodium: 890mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Korean Baked Cauliflower, Vegan Cauliflower Recipe, Sticky Spicy Cauliflower