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Korean Baked Cauliflower

Satisfy Cravings with Spicy Korean Baked Cauliflower

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Enjoy a guilt-free indulgence with delicious Korean Baked Cauliflower, perfect for health-conscious snack lovers.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Snacks
Cuisine: Korean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 medium Cauliflower cut into florets
  • 1 cup All-Purpose Flour or gluten-free flour
  • 1/2 cup Potato Starch or corn starch
  • 1 cup Non-Dairy Milk such as almond milk
  • 2 tablespoons Lemon Juice
For the Coating
  • 1/2 cup Raw Almonds or sunflower seeds for nut-free
  • 1 cup Panko Breadcrumbs or traditional breadcrumbs
  • 2 tablespoons White Sesame Seeds optional
For the Sauce
  • 1/2 cup Ketchup or tomato sauce
  • 1/4 cup Mirin or white wine vinegar
  • 2 tablespoons Sriracha adjust to taste
  • 1/4 cup Tamari Soy Sauce or regular soy sauce
  • 2 tablespoons Maple Syrup or honey for non-vegan
  • 2 tablespoons Rice Wine Vinegar or lemon juice
  • 2 tablespoons Gochujang or omit for milder flavor
  • 1 teaspoon Gochugaru optional
Seasonings
  • 1/2 teaspoon Cayenne Pepper adjust to tolerance
  • 1/2 teaspoon White Pepper or black pepper
  • 1 teaspoon Ginger Powder or fresh ginger
  • 1 teaspoon Garlic Powder or fresh garlic
  • 1 teaspoon Sea Salt adjust to taste

Equipment

  • Mixing Bowl
  • Baking Sheet
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat oven to 425°F (220°C) and prepare a baking sheet with parchment paper.
  2. Cut cauliflower into bite-sized florets, rinse and pat dry.
  3. In a mixing bowl, combine flour, potato starch, cayenne, white pepper, ginger powder, garlic powder, and sea salt.
  4. Whisk in non-dairy milk until a smooth batter forms.
  5. Dip each cauliflower floret into the batter and then coat with the Panko and almond mixture.
  6. Place coated florets on the prepared baking sheet, leave space between them.
  7. Bake for 25-30 minutes, rotating halfway through until golden brown and crispy.
  8. Meanwhile, make the sauce by heating ketchup, mirin, sriracha, tamari, maple syrup, vinegar, gochujang, ginger, and garlic over medium-low for 5-7 minutes.
  9. Once baked, toss cauliflower with prepared sauce until well coated.
  10. Serve hot, garnished with sesame seeds and scallions if desired.

Nutrition

Serving: 1portionCalories: 220kcalCarbohydrates: 25gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 400mgPotassium: 500mgFiber: 4gSugar: 6gVitamin C: 50mgCalcium: 30mgIron: 1mg

Notes

For optimal flavor, adjust spice levels in the sauce as per your preference. Store leftovers properly to maintain crispiness.

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