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Korean-Style Baked Cauliflower – Sweet, Spicy & Crispy Without the Frying

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Crispy oven-baked cauliflower tossed in a spicy-sweet Korean gochujang glaze. A bold, plant-based twist on a comfort-food classic.

Ingredients

Scale

  • 1 medium head cauliflower, cut into florets

  • ½ cup all-purpose flour

  • ¼ cup cornstarch

  • ½ tsp salt

  • ¾ cup water or unsweetened plant milk

  • Oil spray

For the Sauce:

  • 2 tbsp gochujang (Korean chili paste)

  • 1 tbsp soy sauce

  • 1 tbsp rice vinegar

  • 1 tbsp sesame oil

  • 2 tbsp maple syrup or brown sugar

  • 1 garlic clove, minced

Garnish (Optional):

  • 1 tsp sesame seeds

  • 2 green onions, sliced

Instructions

  • Preheat oven to 425°F. Line a baking sheet with parchment paper.

  • Whisk flour, cornstarch, salt, and water in a large bowl until smooth.

  • Coat cauliflower in the batter and spread on baking sheet.

  • Spray lightly with oil and bake 25–30 minutes, flipping halfway.

  • In a saucepan, combine all sauce ingredients. Simmer for 2–3 minutes.

  • Toss baked cauliflower with sauce in a large bowl.

  • Return to oven for 5–8 more minutes if desired.

  • Garnish and serve hot.

Notes

Serve over rice or in wraps.
Adjust sauce heat and sweetness to taste.
Best eaten fresh for maximum crispiness.

Find it online: https://dailywholekitchen.com/korean-style-baked-cauliflower-sweet-spicy-crispy-without-the-frying/