Crispy Korean Baked Cauliflower with Gochujang Sauce
Crispy baked cauliflower florets coated in a spicy-sweet Korean-inspired sauce with gochujang, garlic, and sesame. A flavorful plant-based appetizer or main dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
Ingredients
1 large head cauliflower, cut into florets
3/4 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup cold water
2 tablespoons olive oil
2 tablespoons gochujang
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds
2 green onions, sliced
Instructions
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Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
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Whisk flour, cornstarch, baking powder, salt, and cold water to form a smooth batter.
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Dip cauliflower florets into batter and place on prepared baking sheet.
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Lightly brush with olive oil and bake 20 minutes. Flip and bake 15 to 20 minutes more until golden.
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In a saucepan, combine gochujang, soy sauce, rice vinegar, honey, garlic, ginger, and a splash of water. Simmer 3 to 5 minutes and stir in sesame oil.
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Brush baked cauliflower with sauce and return to oven for 5 minutes.
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Garnish with sesame seeds and green onions before serving.
Notes
Do not overcrowd the baking sheet.
Adjust gochujang for preferred heat level.
Best served immediately for maximum crispness