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