Korean-Style Baked Cauliflower Recipe – Spicy Asian Side Dish Idea
This Korean-Style Baked Cauliflower Recipe is a bold, flavorful twist on roasted veggies. Crispy baked cauliflower florets are tossed in a spicy-sweet gochujang sauce, then finished with sesame seeds and fresh green onions for a vibrant, mouthwatering dish. It’s the perfect balance of heat, crunch, and savory flavor—ideal as a side dish, appetizer, or even a meatless main course. Healthy, easy to make, and packed with Korean-inspired taste, this recipe is sure to become a favorite.
Equipment
- Cutting board & knife
- Mixing bowls
- Baking sheet lined with parchment
- Saucepan
- Whisk or spatula
Ingredients
- 1 large head cauliflower, cut into florets
- ½ cup flour (or gluten-free alternative)
- ¼ cup cornstarch
- ¾ cup water (for batter)
- 1 cup panko or almond crumbs
- 2 tbsp vegetable oil (optional for crispness)
Gochujang Sauce
- 3 tbsp gochujang paste
- 2 tbsp soy sauce (reduced-sodium optional)
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 2 garlic cloves, minced
- 1 tsp sesame oil
Garnish
- Sesame seeds
- Chopped scallions
- Fresh herbs (optional)
Instructions
- Prep Cauliflower: Cut florets evenly, rinse, and pat dry.
- Make Batter: Whisk flour, cornstarch, water, and salt. Dip florets, then coat with panko crumbs.
- Bake: Arrange on parchment-lined sheet. Bake at 425°F (220°C) for 20–25 minutes, flipping halfway, until golden and crisp.
- Prepare Sauce: In a saucepan, combine gochujang, soy sauce, honey, vinegar, garlic, and sesame oil. Simmer until glossy.
- Toss & Serve: Coat hot cauliflower in sauce. Rest 5 minutes to let glaze set. Garnish with sesame seeds and scallions.
Notes
- Variations: Try soy-ginger glaze, honey-garlic, or vegan cheese drizzle.
- Air Fryer Option: Cook at 400°F for 12–15 minutes for extra crispiness.
- Storage: Best enjoyed fresh. Leftovers keep 2–3 days in fridge; reheat in oven for crispness.
- Pro Tip: Don’t overcrowd the pan—space florets apart for maximum crunch.