Korean Cauliflower Bites
Hola! If you’ve ever wondered what happens when a Florida girl falls in love with bold Asian flavors, this recipe is proof. My family’s Mexican kitchen taught me to love spice, but over time, I’ve fallen for the irresistible crunch and heat of Korean cooking too. Today’s dish, Korean Spicy Cauliflower, takes everything I adore about pub-style fried chicken and gives it a veggie-packed twist. Imagine crispy golden florets baked to perfection, then tossed in a sticky sweet and fiery sauce that clings to every bite. Whether you’re after a fun side, a meatless dinner, or a spring recipe that packs flavor, this is the one you’ll come back to again and again.
Quick Recipe Overview
| Prep Time | 1 hour |
| Cook Time | 30 minutes |
| Total Time | 1 hour 30 minutes |
| Servings | 2 |
| Difficulty | Easy |
| Cuisine | Korean-Inspired |
| Best Season | Spring, Summer |
Why You’ll Love This Recipe
- Crispy yet baked: All the satisfying crunch of fried cauliflower without deep frying, thanks to a double coating of flour, buttermilk, and panko.
- Flavor explosion: Sweet, tangy, and spicy notes from gochujang, sriracha, and maple syrup create a sauce that’s bold and balanced.
- Veggie-packed: A fun way to enjoy cauliflower as a main dish or side, making it one of the best different ways to cook cauliflower.
- Crowd-pleaser: Perfect for game nights, casual dinners, or when you want a shareable snack that gets people talking.
- Flexible and fun: Easily adjust the spice level or swap ingredients for what you have on hand.
Crispy Korean Baked Cauliflower with Sweet & Spicy Sauce
- Total Time: 1 hour 30 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Crispy Korean baked cauliflower florets coated in a sticky, sweet, and spicy sauce. A vegetarian twist on pub-style Korean fried chicken that’s crunchy, flavorful, and perfect as a snack, side dish, or main meal.
Ingredients
- 1 medium cauliflower, cut into florets
- 1 cup all-purpose flour
- 1 tablespoon potato starch (or cornstarch)
- 1/2 cup raw almonds
- 2/3 cup panko breadcrumbs
- 2 tablespoons white sesame seeds
- 1 cup non-dairy milk (almond milk)
- 1 tablespoon lemon juice
- 1 teaspoon cayenne pepper
- 1 teaspoon white pepper
- 1/4 teaspoon ginger powder
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 4 garlic cloves, minced
- 1/2 cup ketchup
- 1/2 cup mirin
- 2 tablespoons sriracha
- 2 tablespoons tamari soy sauce
- 4 tablespoons maple syrup
- 2 teaspoons rice wine vinegar
- 2 tablespoons gochujang
- 1 pinch gochugaru
Instructions
1. Place cauliflower florets in a large bowl with all brine ingredients. Cover and refrigerate for 45 minutes to 1 hour.
2. Pulse almonds in a food processor until coarse. Mix with panko in one bowl, and whisk flour and potato starch in another bowl.
3. Heat sesame oil in a pan, sauté ginger and garlic, then add ketchup, mirin, sriracha, tamari, maple syrup, vinegar, gochujang, and gochugaru. Stir, simmer briefly, then set aside.
4. Preheat oven to 420°F (215°C). Dip florets into flour mix, then buttermilk, then almond-panko mix. Place on a parchment-lined tray. Drizzle with olive oil if desired.
5. Bake for 30 minutes until golden and crispy. Toss immediately in hot sauce and sprinkle with sesame seeds before serving.
Notes
Toast the panko in a pan with a little oil before coating for extra golden crispiness.
Keep sauce warm before tossing so the cauliflower stays crunchy.
Serve immediately after baking for best results.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1/2 recipe
- Calories: 420
- Sugar: 22g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
Ingredients
- 1 medium cauliflower, cut into florets
- 1 cup all-purpose flour
- 1 tablespoon potato starch (or cornstarch)
- 1/2 cup raw almonds
- 2/3 cup panko breadcrumbs
- 2 tablespoons white sesame seeds
Vegan Buttermilk Brine
- 1 cup non-dairy milk (almond milk works best)
- 1 tablespoon lemon juice
- 1 teaspoon cayenne pepper
- 1 teaspoon white pepper
- 1/4 teaspoon ginger powder
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
Sticky Spicy Sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 4 garlic cloves, minced
- 1/2 cup ketchup
- 1/2 cup mirin
- 2 tablespoons sriracha
- 2 tablespoons tamari soy sauce
- 4 tablespoons maple syrup
- 2 teaspoons rice wine vinegar
- 2 tablespoons gochujang (Korean chili paste)
- 1 pinch gochugaru (Korean chili flakes)
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Cauliflower | Choose a medium head with firm, tight florets for best texture. |
| Almonds | Blitz just enough for crunch, not almond meal. |
| Panko breadcrumbs | Toast lightly in oil before breading for extra golden crispiness. |
| Potato starch | Helps the coating stick and stay light, cornstarch works as a substitute. |
| Gochujang | Adds smoky heat, but adjust to taste if you prefer milder spice. |
| Maple syrup | Balances the spice, honey or agave can work too. |
Step-by-Step Instructions
- Brine the cauliflower: Place florets in a large bowl, add all brine ingredients, and toss. Cover and refrigerate for 45 minutes to 1 hour.
- Prepare coatings: Pulse almonds in a food processor until coarse. Mix with panko in one bowl, then whisk flour and starch in another bowl.
- Make the sauce: Heat sesame oil in a pan over medium. Sauté ginger and garlic until fragrant, then add ketchup, mirin, sriracha, tamari, maple syrup, vinegar, gochujang, and gochugaru. Stir well, simmer briefly, then set aside.
- Bread the cauliflower: Preheat oven to 420°F (215°C). Dip each floret into flour mix, shake off excess, dip in buttermilk, then coat with the almond-panko mix. Place on a parchment-lined baking tray. Drizzle with a little olive oil if desired.
- Bake and finish: Bake for 30 minutes, or until golden and crispy. Reheat sauce, then toss cauliflower in it immediately after baking. Garnish with sesame seeds and serve hot.
Helpful Tips
- Cut florets evenly so they bake at the same rate.
- Do not skip the double-coating step, it makes the crunch last longer.
- Use parchment paper to prevent sticking and easier cleanup.
- Keep the sauce warm, so it clings beautifully to the cauliflower.
Expert Tips for the Best Results
- Air fryer option: Cook at 390°F for about 20 minutes, shaking halfway for extra crispiness.
- Control spice: Add more maple syrup or ketchup for sweetness if your sauce feels too spicy.
- Serve immediately: The cauliflower tastes best hot from the oven before the coating softens.
- Prep ahead: Brine and bread in advance, then bake just before serving.
Recipe Variations
- Gluten-free version: Use gluten-free flour and breadcrumbs for a celiac-friendly option.
- Nut-free twist: Replace almonds with sunflower seeds or just add more panko.
- Extra saucy: Double the sauce recipe if you like your bites dripping with flavor.
- Buffalo-style: Swap the Korean sauce for buffalo hot sauce for a fun American twist.
Make Ahead & Freezer Tips
Store breaded but unbaked florets in the fridge up to 24 hours. Once baked, they can be frozen in a single layer, then reheated at 400°F until crisp again. Avoid freezing after saucing, as the coating will soften.
Hosting guests? Impress them with our Smash Burger Tacos
Serving Suggestions
Pile these crispy bites on a platter, drizzle with extra sauce, and sprinkle with sesame seeds. Serve with fresh cucumber slices or pickled radish to balance the spice. They also make a fantastic meatless main over steamed rice.
Pairing Ideas
These bites pair beautifully with a chilled Korean beer or sparkling water with lime. For sides, try kimchi, jasmine rice, or a crisp cucumber salad. A light white wine like Riesling also balances the heat.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 2 days. Reheat in the oven at 375°F for 10 minutes to restore crispiness. A stovetop skillet also works if you want extra crunch, but avoid microwaving to prevent sogginess.
Frequently Asked Questions (FAQs)
Can I make this without almonds? Yes, just replace with extra panko or pumpkin seeds for texture.
What if I don’t have gochujang? You can use chili garlic paste or sambal oelek, though flavor will be slightly different.
Is this recipe vegan? Yes, as long as you use plant-based milk and maple syrup, it’s fully vegan.
Can I fry the cauliflower instead of baking? Definitely, deep fry until golden, then coat in sauce.
How spicy is this recipe? Medium heat, but you can reduce sriracha or skip gochugaru for a milder version.
Can I double the recipe? Yes, just bake on two trays and rotate them halfway for even crisping.
What’s the best dipping sauce? Try extra gochujang sauce, sesame mayo, or a cooling yogurt dip.
Nutrition Info
| Serving Size | 1/2 recipe |
| Calories | 420 |
| Protein | 12g |
| Carbohydrates | 58g |
| Fat | 16g |
| Fiber | 7g |
| Sugar | 22g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
Crispy, saucy, and unforgettable, this Korean Spicy Cauliflower will quickly become one of your favorite veggie-packed meals. Whether you serve it as a side, snack, or main dish, it’s proof that cauliflower can be just as exciting as chicken. Try it once, and I bet it’ll be a regular on your dinner table.
