Description
Dive into the vibrant taste of Korea with this Crispy Korean Baked Cauliflower, an exciting twist on classic flavors. Infused with a spicy, tangy sauce and a crunchy almond-Panko crust, this dish brings both texture and heat, making it a standout recipe perfect for any gathering or a cozy night in.
Ingredients
1 medium-sized cauliflower, cut into florets
1 cup all-purpose flour
1 tablespoon potato starch (or substitute: corn starch)
½ cup raw almonds
⅔ cup Panko breadcrumbs
2 tablespoons white sesame seeds, to finish
Vegan Buttermilk Brine:
1 cup non-dairy milk (almond milk used here)
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
Sticky Spicy Sauce:
1 teaspoon sesame oil
1 teaspoon 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)
Instructions
Brine the Cauliflower: Place all cauliflower florets in a large bowl. Mix all Vegan Buttermilk ingredients, add to the cauliflower, and toss to combine. Cover with plastic wrap and refrigerate for 45-60 minutes.
Prepare Coatings: Pulse raw almonds in a food processor until crushed (6-10 times). Mix with Panko breadcrumbs. In a separate bowl, mix all-purpose flour and potato starch.
Make the Sauce: In a non-stick pan, heat sesame oil over medium heat and fry ginger and garlic until aromatic (~1 minute). Add remaining sauce ingredients, combine, and bring to a boil. Remove from heat once desired consistency is reached.
Bread the Cauliflower: Preheat oven to 420°F (215°C). Set up breading stations: 1) cauliflower, 2) buttermilk brine, 3) flour & starch mix, 4) Panko & almond mix. Double coat each floret: dip in flour mix, then brine, then Panko mix. Arrange on a parchment-lined baking tray. Optionally drizzle with olive oil for extra crispness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 290