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Korean Baked Cauliflower

Crispy Korean Baked Cauliflower for a Guilt-Free Snack

Enjoy this crispy Korean baked cauliflower, a guilt-free snack that’s packed with flavor and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Korean
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Breading
  • 1 medium Cauliflower cut into florets
  • 1 cup All Purpose Flour can substitute with gluten-free flour
  • 1 cup Potato Starch or corn starch
  • 1/2 cup Raw Almonds crushed, can substitute with walnuts
  • 1 cup Panko Breadcrumbs use gluten-free if needed
  • 1 cup Non-Dairy Milk any unsweetened plant milk works
For the Sauce
  • 1/2 cup Ketchup use low-sugar if preferred
  • 1/4 cup Mirin or rice vinegar if short on time
  • 2 tablespoons Sriracha or omit for a milder dip
  • 1/4 cup Tamari Soy Sauce ensure gluten-free if necessary
  • 2 tablespoons Maple Syrup or honey for non-vegan
  • 2 tablespoons Rice Wine Vinegar or apple cider vinegar
  • 2 tablespoons Gochujang or any chili paste
  • 1 teaspoon Gochugaru adjust to taste
For Flavoring
  • 1/2 teaspoon Cayenne Pepper to taste
  • 1/2 teaspoon White Pepper or black pepper
  • 1 teaspoon Ginger Powder or grated ginger
  • 1 teaspoon Garlic Powder or minced garlic
  • 1 teaspoon Fine Sea Salt or regular salt
  • 1 tablespoon Lemon Juice or lime juice
  • 1 tablespoon Sesame Oil or olive oil if unavailable
For Garnish
  • 2 tablespoons White Sesame Seeds optional

Equipment

  • Oven
  • baking tray
  • Mixing bowl
  • Whisk

Method
 

Preheat and Prepare
  1. Preheat your oven to 425°F (220°C) and prepare your baking tray with parchment paper.
  2. Cut the cauliflower into uniform florets, rinse, and pat dry.
Make Coatings
  1. Combine all-purpose flour, potato starch, cayenne pepper, white pepper, ginger powder, garlic powder, and sea salt in a bowl.
  2. In another bowl, whisk together non-dairy milk and lemon juice until smooth.
Coat Cauliflower
  1. Dip each floret in the milk mixture, then dredge in the flour mixture.
  2. Roll in crushed almonds and panko breadcrumbs, then place on the baking tray.
Bake
  1. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
Prepare Sauce
  1. Combine ketchup, mirin, sriracha, tamari, maple syrup, rice wine vinegar, gochujang, ginger, and garlic in a saucepan. Heat and stir until smooth.
Combine and Serve
  1. Toss the baked cauliflower in the warm sauce until fully coated.
  2. Garnish with white sesame seeds if desired and serve warm.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 18gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 400mgPotassium: 300mgFiber: 5gSugar: 3gVitamin A: 10IUVitamin C: 70mgCalcium: 60mgIron: 1mg

Notes

Let coated cauliflower sit a few minutes before baking for enhanced flavor.

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