Korean-Style Baked Cauliflower 35-Minute Bold Crispy Favorite
Korean-Style Baked Cauliflower is coated in a light batter, baked until crisp, and finished with a spicy gochujang glaze.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
1 large head cauliflower cut into florets
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup water or unsweetened plant-based milk
Sauce:
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
Garnish:
1 tablespoon sesame seeds
2 green onions sliced
Instructions
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Preheat oven to 425°F and line baking sheet.
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Whisk flour, cornstarch, garlic powder, salt, and pepper.
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Add liquid to form smooth batter.
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Coat cauliflower and arrange on sheet.
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Bake 20 to 25 minutes, flipping halfway.
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Simmer sauce ingredients except sesame oil for 3 to 5 minutes, then stir in sesame oil.
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Brush sauce over cauliflower and bake 5 to 7 minutes more.
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Garnish with sesame seeds and green onions before serving.
Notes
Do not overcrowd the pan for best crisping. Adjust spice level by modifying gochujang amount.