korean baked cauliflower

Cauliflower florets baked to crispy golden-brown and coated with the most amazing sweet &amp; spicy sticky sauce. Inspired by pub-style Korean Fried Chicken.

Korean Baked Cauliflower

-sized cauliflower,

all purpose flour

potato starch (substitute: corn starch)

almonds

breadcrumbs

white sesame seeds, to finish

non-dairy milk, I used almond milk

lemon juice

cayenne pepper

white pepper

ginger powder

garlic powder

fine sea salt

sesame oil

ginger, grated

garlic, finely minced

ketchup

mirin

sriracha

tamari soy sauce (low sodium)

maple syrup

rice wine vinegar

chili paste

gochugaru, or korean chili pepper flakes

Brine the Cauliflower. Place all cauliflower florets in a large bowl. Add all the Vegan Buttermilk ingredients into the bowl (non-dairy milk last) and toss to combine. Cover with plastic wrap and refrigerate for 45 minutes to an hour.

Prepare Coatings. In a food processor, blitz the raw almonds until they're crushed but NOT resembling almond meal, around 6-10 pulses. In a bowl, combine almonds with panko breadcrumbs (See notes). In a separate bowl, mix together all purpose flour and potato starch. Set aside.

Make the Sauce. In a non-stick pan, heat sesame oil on medium heat and fry ginger and garlic until aromatic, about 1 minute. Add in all the remaining ingredients, combine well, and bring to a boil. Once the sauce reaches your desired consistency (for me, this usually takes no reduction at all), taste for seasoning and remove off the heat. Set aside.

Bread the Cauliflower. Pre-heat the oven to 420 degrees F (215 C). Once the cauliflower has brined long enough, separate the cauliflower florets from the buttermilk brine. Set up four separate stations: 1) cauliflower florets. 2) buttermilk brine. 3) panko breadcrumbs & almonds. 4) all purpose flour & potato starch. The breading is a double coat, as follows: dip each cauliflower floret into the flour & potato starch mixture, shake off excess, dip into the buttermilk brine again, shake off excess, and then into the panko & almond mixture. Be sure to fully coat the cauliflower! Repeat for all florets, and set them onto a parchment-lined baking tray. Optional: drizzling with ~1 tablespoon of olive oil helps them crisp up.

Bake & Finish. Bake for around 30 minutes, or until lightly golden brown & crispy. When the cauliflower is almost done baking, re-heat the sauce (the sauce should be warm/hot, so the cauliflower won't turn soggy). Toss the baked cauliflower in sauce right after it comes out of the oven. Sprinkle with white sesame seeds. Serve warm.

Sweet-spicy-crunchy Gochujang Cauliflower can be served as an appetizer or an entree! Gochujang Cauliflower Wings make a perfect game day snack, or serve over rice for a delicious, veggie dinner. Gluten-free Nutfree Recipe

Gochujang Cauliflower Wings

rice flour

tapioca starch (or cornstarch)

salt

black pepper

water

cauliflower

gochujang, (I use Mother-in-Law brand, use Glutenfree brand

soy sauce (,use tamari for gluten-free)

rice vinegar or apple cider vinegar

cornstarch (mixed with 1/4 cup of water)

green onion and sesame seeds

Preheat the oven for 425° F/220° C. Line a baking sheet or baking dish with parchment paper.

In a large bowl, add the dry ingredients for the batter. Mix well, then add in the wet ingredients and mix until smooth.

Add in the cauliflower and toss to coat. The batter should be just thick enough so that it coats the cauliflower well, and it&#39;s going to be enough for the cauliflower. The batter keeps thickening as it sits, so you&#39;ll want to mix it in pretty quickly.

Transfer the cauliflower florets to the lined baking sheet, and bake for 30 minutes, or until cauliflower inside is cooked. Meanwhile, make your gochujang sauce.

To Bake the Cauliflower

Add the gochujang, soy sauce, maple syrup, salt, and vinegar to a large skillet on medium heat and mix well.

Mix the cornstarch in the 1/4 cup of water, and add to the simmering sauce mixture and mix well. Take off the heat as soon as the sauce thickens.

Add your baked cauliflower to the skillet, and toss well to coat. Garnish with some green onion, or sesame seeds if you like. Serve with rice or noodles or in lettuce cups.

To Make the Gochujang Sauce

This recipe is absolutely delicious! 10/10! Had never tried gochujang before but boy oh boy what a taste sensation. The recipe was easy to follow and prepare. I had to use a little extra water and oil in the batter as it was too thick. I used 1/3 cup of the gochujang and that was plenty enough spice for us. I served the cauliflower bites on a bed of lettuce cups. Will definitely make this again and again!

Delicious every time! Spicy and crispy. Easy to prepare.

Delicious! My husband said these were the best cauliflower type wings ever.

I must comment on this recipe again. The batter inspired me to try other ideas. Last night was Pesto “tempura” cauliflower with polenta and tomato sauce.
Next will be Nashville Hot Cauliflower Wings w/Vegan Follow Your Heart blue cheese salad dressing, and a Preserved Lemon turmeric vinaigrette with 
So amazing!

This is the first time I have tried making anything with gochujang and I really enjoyed it. I think the next time I will use a little less because I found it a little too spicy but I ate it all anyway because it was so delicious.

Fantastic AND the leftover sauce was used to make a vegetable stir fry and sesame seed with air fryer crispy tofu.

This recipe is amazing.  I made it to serve with your fantastic spicy peanut ramen [www.veganricha.com/spicy-peanut-butter-ramen].  It made more than I needed for the ramen, but we had no problem with the leftovers.  The cauliflower was perfectly cooked, the texture from the coating was great, the sauce was perfect.  I'll be making this cauliflower again and again.  Thanks for another fantastic recipe!

https://www.youtube.com/watch?v=DUNwMyBbKKI

BAKED GOCHUJANG CAULIFLOWER

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Sweet-spicy-crunchy Gochujang Cauliflower can be served as an appetizer or an entree! Gochujang Cauliflower Wings make a perfect game day snack, or serve it over rice for a delicious, veggie dinner. Glutenfree Nutfree

This recipe has an amazing, spicy flavor and a crunchy texture without the need to deep fry. While you bake the cauliflower, prepare the sauce in a pan on the stove. Toss it all together, and enjoy!

If you’re not familiar with gochujang, it’s a fermented Korean red chili paste with a sweet and spicy flavor. It adds sweet heat and an umami flavor to all sorts of dishes and pairs perfectly with crunchy, baked cauliflower.

******MORE CAULIFLOWER RECIPES FROM THE BLOG******

SPANISH RICE BOWL WITH TACO SPICE ROASTED CAULIFLOWER: https://www.veganricha.com/vegan-spanish-rice-bowl-with-taco-roasted-cauliflower/

SPICY BAKED CAULIFLOWER BITES WITH CELERY RANCH: https://www.veganricha.com/spicy-baked-cauliflower-bites-celery-ranch-vegan-recipe/ 

BAKED MANGO SRIRACHA CAULIFLOWER WINGS: https://www.veganricha.com/baked-mango-sriracha-cauliflower-wings/

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BAKED GOCHUJANG CAULIFLOWER | KOREAN SPICY CAULIFLOWER - Vegan Richa Recipes

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