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Korean Baked Cauliflower

Crispy Korean Baked Cauliflower: A Guilt-Free Delight

Enjoy this Korean Baked Cauliflower as a healthy, gluten-free snack that satisfies with its crispy texture and sweet and spicy glaze.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Snacks
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Coating
  • 1 head Cauliflower Fresh florets are optimal.
  • 1 cup All-Purpose Flour Use gluten-free flour for GF option.
  • 1/2 cup Potato Starch Corn starch can be substituted.
  • 1/2 cup Raw Almonds Feel free to use any nuts or seeds.
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can be used.
  • 1 cup Non-Dairy Milk (Almond Milk) Any plant-based milk can work.
  • 2 tablespoons Lemon Juice Vinegar can serve as a replacement.
For the Sauce
  • 1/2 cup Ketchup Sweet and tangy base for the sauce.
  • 2 tablespoons Mirin Rice vinegar mixed with a bit of sugar can substitute.
  • 1 tablespoon Sriracha Adjust based on spice preference.
  • 1/4 cup Tamari Soy Sauce Use regular soy sauce for a non-GF option.
  • 2 tablespoons Maple Syrup Agave can offer similar sweetness.
  • 2 tablespoons Rice Wine Vinegar White vinegar can work in its place.
  • 2 tablespoons Gochujang Essential for authentic taste.
  • 1 tablespoon Gochugaru Optional spice for heat and flavor.
For the Finishing Touch
  • 2 tablespoons White Sesame Seeds Optional for garnish.
  • 1 tablespoon Fresh Ginger Can use powdered if fresh isn't available.
  • 1 tablespoon Garlic Can use powdered if fresh isn't available.
  • 1 teaspoon Cayenne Pepper Tailor to taste.
  • 1 teaspoon White Pepper Tailor to taste.
  • 1 teaspoon Ginger Powder Tailor to taste.
  • 1 teaspoon Garlic Powder Tailor to taste.
  • 1 teaspoon Sea Salt Tailor to taste.

Equipment

  • oven
  • mixing bowl
  • baking sheet
  • whisk
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Cut cauliflower into bite-sized florets. Spread on a clean towel to remove excess moisture.
  2. In a large mixing bowl, combine flour, potato starch, and spices to create the dry coating. Whisk in non-dairy milk until smooth.
  3. Coat each cauliflower floret in the batter, let excess drip off, and roll in the mixture of panko breadcrumbs and crushed almonds.
  4. Arrange coated florets on a baking sheet and bake for 25-30 minutes until golden brown and crispy, shaking halfway through.
  5. While baking, whisk together sauce ingredients in a bowl until smooth.
  6. Toss baked cauliflower immediately in the sauce to coat evenly.
  7. Serve garnished with white sesame seeds as a hot snack or appetizer.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 7gSaturated Fat: 0.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 300mgPotassium: 450mgFiber: 4gSugar: 3gVitamin C: 70mgCalcium: 8mgIron: 5mg

Notes

Ensure your coating mixture is smooth for better adherence. Allow cooling on the pan before serving to maintain crispness.

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