Korean Baked Cauliflower
A delicious dish that combines cauliflower florets coated in a spicy, sweet, and savory sauce, then baked until crispy. Perfect as a side or main dish, this recipe captures the vibrant flavors of Korean cuisine.
Ingredients
For the Cauliflower
- 1 large head cauliflower, cut into florets Choose a fresh head of cauliflower.
- 1 cup breadcrumbs (panko or regular) Used for coating.
- 0.5 cup all-purpose flour For the batter.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup water To mix with flour and form batter.
For the Sauce
- 0.33 cup Korean red pepper paste (gochujang) Spicy and flavorful base.
- 0.25 cup soy sauce
- 1 tablespoon honey or maple syrup For sweetness.
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds (for garnish) Optional garnish.
- 1 bunch Fresh green onions, chopped (for garnish) Optional garnish.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, combine the flour, garlic powder, onion powder, ground ginger, salt, and black pepper. Mix well.
- Gradually add water to the flour mixture and whisk until smooth and thick.
- Dip each cauliflower floret into the batter so that it's evenly coated, then roll it in the breadcrumbs.
- Place the coated cauliflower florets on the prepared baking sheet in a single layer.
Baking
- Bake in the oven for about 25 minutes or until golden and crispy. Flip halfway through for even cooking.
- While the cauliflower bakes, prepare the sauce by whisking together Korean red pepper paste, soy sauce, honey or maple syrup, sesame oil, and rice vinegar in a bowl until smooth.
- Once the cauliflower is done, remove it from the oven and drizzle the sauce over the florets. Toss gently to coat.
- Return the cauliflower to the oven and bake for an additional 10 minutes to caramelize the sauce.
- Garnish with sesame seeds and chopped green onions before serving warm.
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Notes
For optimal crispiness, ensure each floret is coated evenly. Allow the baked cauliflower to rest for a few minutes before serving to hold its shape.