Crispy Korean Baked Cauliflower

Welcome to a delicious journey into the world of vegan cooking! Today, I’m excited to share with you a tantalizing recipe that’s sure to win over your taste buds: Crispy Korean Baked Cauliflower. This dish combines the comforting crunch of battered cauliflower with the bold, spicy flavors of Korean cuisine. It’s a perfect appetizer for your next dinner party or a savory snack for a night in.

Ingredients You’ll Need

For the Cauliflower:

• 1 medium-sized cauliflower, cut into florets
• 1 cup all-purpose flour
• 1 tablespoon potato starch (corn starch works too)
• ½ cup raw almonds
• ⅔ cup Panko breadcrumbs
• 2 tablespoons white sesame seeds, for garnish

For the Vegan Buttermilk Brine:

• 1 cup non-dairy milk (almond milk is great)
• 1 tablespoon lemon juice
• 1 teaspoon cayenne pepper
• 1 teaspoon white pepper
• ¼ teaspoon ginger powder
• 1 teaspoon garlic powder
• 1 teaspoon fine sea salt

For the Sticky Spicy Sauce:

• 1 teaspoon sesame oil
• 1 teaspoon fresh ginger, grated
• 4 cloves garlic, finely minced
• ½ cup ketchup
• ½ cup mirin
• 2 tablespoons sriracha
• 2 tablespoons tamari soy sauce
• 4 tablespoons maple syrup
• 2 teaspoons apple cider vinegar
• 2 tablespoons gochujang (Korean chili paste)
• 1 pinch gochugaru (Korean chili pepper flakes)

Directions to Deliciousness

1. Brine the Cauliflower:
   • In a large bowl, place all the cauliflower florets.
   • Mix together all the ingredients for the Vegan Buttermilk Brine.
   • Pour the brine over the cauliflower, ensuring each floret is well-coated.
   • Cover the bowl with plastic wrap and refrigerate for 45-60 minutes.
2. Prepare the Coatings:
   • Pulse the raw almonds in a food processor until crushed (about 6-10 pulses).
   • Combine the crushed almonds with Panko breadcrumbs in a bowl.
   • In a separate bowl, mix the all-purpose flour with potato starch.
3. Make the Sauce:
   • Heat sesame oil in a non-stick pan over medium heat.
   • Fry the grated ginger and minced garlic until aromatic, about 1 minute.
   • Add the remaining sauce ingredients, stir to combine, and bring to a boil.
   • Remove from heat once the sauce reaches your desired consistency.
4. Bread and Bake the Cauliflower:
   • Preheat your oven to 420°F (215°C).
   • Set up your breading stations in this order: cauliflower, buttermilk brine, flour & starch mix, and finally Panko & almond mix.
   • Double coat each floret: first dip in flour mix, then back in the brine, and finally coat in the Panko mix.
   • Arrange the breaded florets on a parchment-lined baking tray.
   • Optionally, drizzle with olive oil for extra crispness.
   • Bake for 25 minutes or until golden and crispy.
5. Serve and Enjoy:
   • Sprinkle the baked cauliflower with white sesame seeds.
   • Serve hot with the sticky spicy sauce on the side for dipping.

Nutritional Information

• Prep Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Calories: 290 kcal per serving
• Servings: 4

This Crispy Korean Baked Cauliflower recipe is not only a feast for your taste buds but also a visual treat that’s perfect for any occasion. Whether you’re a seasoned vegan or just looking for something new to try, this dish is sure to impress. Enjoy cooking and savor the explosion of flavors!

Print