Korean Baked Cauliflower Recipe – Sweet & Spicy Plant-Based Favorite
This Korean-Style Baked Cauliflower is crispy, sticky, and packed with bold flavor! Tossed in a sweet and spicy gochujang sauce, then baked until golden, it’s a plant-based twist on Korean fried chicken that’s perfect for weeknight dinners or party appetizers. Garnish with sesame seeds and scallions for extra crunch and color. Vegan-friendly, gluten-free options included, and ready in under 40 minutes!
Equipment
- Baking sheet
- Wire rack (optional)
- Mixing bowls
- Whisk
- Saucepan
- Tongs or spatula
Ingredients
Cauliflower & Coating
- 1 large head cauliflower, cut into florets
- ½ cup all-purpose flour (or rice flour for gluten-free)
- ¼ cup cornstarch
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¾ cup water or plant-based milk
- 1½ cups panko breadcrumbs (or almond-panko blend)
Sauce
- 3 tbsp gochujang
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 2 tbsp maple syrup or honey
- Optional: 1 tbsp pineapple juice or orange zest for sweet & sour twist
Garnishes
- Sliced green onions
- Toasted sesame seeds
- Lime wedges
- Roasted peanuts or cashews (optional)
Instructions
- Preheat Oven & Prep Sheet Preheat oven to 425°F (220°C). Line a baking sheet with parchment or place a wire rack on top.
- Make Batter In a bowl, whisk flour, cornstarch, garlic powder, salt, pepper, and water or plant-based milk until smooth.
- Coat Cauliflower Dip each floret into batter, let excess drip off, then roll in panko until fully coated. Place on baking sheet.
- Bake Until Crispy Bake for 25–30 minutes, flipping halfway, until golden and crisp.
- Make Sauce In a saucepan, combine gochujang, soy sauce, vinegar, sesame oil, garlic, and maple syrup. Simmer 3–5 minutes until thick and glossy.
- Toss & Garnish Let cauliflower cool slightly, then toss gently in warm sauce. Garnish with green onions, sesame seeds, lime wedges, and nuts if using.
Notes
- Air fryer version: Cook at 400°F for 15–18 minutes, shaking halfway.
- Gluten-free: Use rice flour and gluten-free breadcrumbs.
- Extra spicy: Add chili flakes or gochugaru to sauce.
- Make-ahead: Bake cauliflower and store separately from sauce.
- Reheat: Use oven or air fryer to restore crispiness.
- Expert tip: Cut florets evenly and bake on a rack for best texture.
- Garnish with lime zest or cilantro for brightness.