Spicy Korean Cauliflower – Easy Asian Veggie Dinner Recipe

This Korean-Style Baked Cauliflower is the ultimate plant-based comfort food: crunchy on the outside, tender inside, and coated in a bold, sticky gochujang glaze that’s sweet, spicy, and totally addictive. Think Korean fried chicken vibes—but made with cauliflower and baked instead of deep-fried.

Whether you’re serving it as an appetizer, party snack, or meatless main dish, this recipe brings the heat, the crunch, and a whole lot of flavor—with none of the fryer mess. Bonus: it’s naturally vegetarian and easy to make vegan and gluten-free with a few swaps.

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Why You’ll Love This Baked Korean Cauliflower

This dish is:

• Crispy without frying – oven-baked with a crunchy coating

• Packed with Korean flavor – thanks to gochujang, garlic, and soy

• Vegetarian-friendly – easy to adapt for vegan or gluten-free diets

• Perfect for game day or meatless dinner

• Super satisfying – even for cauliflower skeptics

It’s everything you love about sticky Korean wings—but made with wholesome cauliflower.

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Ingredients Overview: What You’ll Need

Cauliflower

Fresh cauliflower florets are the star. Cut into bite-sized pieces so they bake evenly and crisp up. Frozen cauliflower is not recommended—it holds too much moisture.

Flour & Starch (for Breading)

A blend of all-purpose flour and cornstarch creates a light, crunchy coating. You can also use:

• Gluten-free flour + arrowroot

• Rice flour for a lighter, crispier batter

Plant-Based Milk or Water

Used to create a batter that helps the breading stick. Unsweetened non-dairy milk (like almond or soy) works best.

Garlic & Onion Powder

Add flavor to the batter before baking.

Panko Breadcrumbs

Panko gives the cauliflower its crunch. Toast them before baking for extra crispiness, or use gluten-free panko if needed.

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Korean Gochujang Sauce

This sweet-spicy-sticky glaze brings everything together. You’ll need:

• Gochujang: Korean fermented chili paste—rich, spicy, and slightly sweet

• Soy sauce: Umami depth

• Rice vinegar: Tangy brightness

• Maple syrup or honey: Balances the heat with sweetness

• Garlic: Fresh or minced for punch

• Toasted sesame oil: Nutty aroma to finish

• Cornstarch slurry (optional): To thicken the sauce

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Step-by-Step Instructions

1. Preheat & Prep

• Preheat oven to 425°F.

• Line a baking sheet with parchment paper and lightly grease it.

2. Make the Breading Batter

In a large bowl, whisk together:

• ¾ cup all-purpose flour

• ¼ cup cornstarch

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp salt

• ¾ cup unsweetened plant milk or water

Whisk until smooth. The consistency should be similar to pancake batter.

3. Coat the Cauliflower

• Toss 1 medium head of cauliflower (cut into florets) in the batter to coat completely.

• Shake off excess and roll each floret in panko breadcrumbs for crunch.

4. Bake Until Crispy

• Arrange florets in a single layer on the prepared baking sheet.

• Bake for 25–30 minutes, flipping halfway through, until golden and crispy.

5. Make the Korean Sauce

In a small saucepan over medium heat, whisk together:

• 3 tbsp gochujang

• 2 tbsp soy sauce

• 2 tbsp maple syrup or honey

• 1 tbsp rice vinegar

• 2 garlic cloves, minced

• 1 tsp toasted sesame oil

Simmer for 2–3 minutes until slightly thickened. For a thicker glaze, add 1 tsp cornstarch + 2 tbsp water and simmer until glossy.

6. Glaze the Cauliflower

• Remove cauliflower from oven.

• Toss or brush with sauce while hot, or return to oven for 5 more minutes after glazing for extra stickiness.

7. Garnish & Serve

• Top with sesame seeds, sliced scallions, and a drizzle of extra sauce.

• Serve hot for the best texture.

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Tips, Variations & Substitutions

Pro Tips

• Don’t overcrowd the pan – space out the cauliflower to keep them crispy.

• Flip halfway to ensure even browning.

• Use parchment paper to prevent sticking and burning.

• Toast panko beforehand for even more crunch.

Flavor Variations

• Extra Spicy: Add sriracha or Korean chili flakes (gochugaru) to the sauce.

• Sweet & Tangy: Add a splash of pineapple juice or orange zest.

• Garlic Lover’s: Add roasted garlic to the glaze for extra umami.

Ingredient Swaps

• Gluten-Free: Use GF flour and gluten-free panko.

• Vegan: Use maple syrup instead of honey.

• Low-Sugar: Use monk fruit sweetener or sugar-free syrup instead of maple/honey.

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Serving Ideas & Occasions

Appetizer or Party Snack

Serve on a platter with toothpicks and extra sauce for dipping. Ideal for game day or dinner parties.

Weeknight Dinner

Pair with:

• Steamed jasmine or brown rice

• Kimchi and pickled vegetables

• Stir-fried greens or bok choy

• Rice noodles or soba

Meal Prep

Store unglazed, baked cauliflower in the fridge. Reheat and glaze just before serving to preserve crispiness.

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Nutrition & Health Benefits

This dish is a flavorful way to enjoy more vegetables:

• Cauliflower: High in fiber, vitamin C, and antioxidants

• Baked, not fried: Lower in fat and calories

• Plant-based: No animal products (if made vegan)

• Spicy food benefits: Gochujang and garlic may support metabolism and immune health

Estimated Per Serving (1 cup glazed cauliflower):

• Calories: 160–200

• Protein: 4–6g

• Carbs: 20–24g

• Fat: 6–8g

• Fiber: 3g

Nutrition may vary depending on batter thickness and sauce quantity.

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FAQ: Korean-Style Baked Cauliflower

1. Can I make this in an air fryer?

Yes! Air fry at 375°F for 12–15 minutes, flipping halfway. Then glaze and return for 3–4 minutes.

2. Is gochujang very spicy?

It has a medium, fermented heat. You can reduce the amount or mix with ketchup for a milder version.

3. Can I make this gluten-free?

Absolutely. Use gluten-free flour, tamari instead of soy sauce, and gluten-free panko.

4. Will this stay crispy after adding sauce?

It will soften slightly but still hold a light crunch. For best texture, serve immediately after glazing or bake briefly again after glazing.

5. How do I store leftovers?

Store unglazed cauliflower separately from the sauce. Reheat in the oven or air fryer and glaze before serving.

6. Can I prep this ahead of time?

Yes! Bread and bake the cauliflower in advance. Store in the fridge, then reheat and glaze right before serving.

7. What can I serve with it?

Try with:

• Steamed rice

• Stir-fried veggies

• Cucumber kimchi

• Asian slaw

• Lettuce wraps

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  Spicy Korean Cauliflower – Easy Asian Veggie Dinner Recipe

  

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  Crispy, spicy Korean-style baked cauliflower coated in a sticky gochujang glaze. A perfect vegetarian appetizer or meatless dinner that’s bold, addictive, and oven-baked.

  • Author: Maya Lawson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

  Ingredients

  Scale 1x2x3x

  • 1 medium head cauliflower, cut into florets

  • ¾ cup flour (or GF flour)

  • ¼ cup cornstarch

  • ¾ cup unsweetened plant milk or water

  • 1 tsp garlic powder

  • ½ tsp onion powder

  • 1 tsp salt

  • 1½ cups panko breadcrumbs (or GF panko)

  Gochujang Sauce

  • 3 tbsp gochujang

  • 2 tbsp soy sauce (or tamari)

  • 2 tbsp maple syrup or honey

  • 1 tbsp rice vinegar

  • 2 garlic cloves, minced

  • 1 tsp toasted sesame oil

  • Optional: 1 tsp cornstarch + 2 tbsp water (for thickening)

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  Instructions

  • Preheat oven to 425°F. Line and grease a baking sheet.

  • Mix flour, starch, seasonings, and milk into a batter.

  • Dip cauliflower in batter, then roll in panko.

  • Bake for 25–30 mins, flipping halfway.

  • In a saucepan, simmer sauce ingredients 2–3 mins.

  • Toss baked cauliflower in sauce or brush it on.

  • Return to oven for 5 mins if desired. Garnish and serve hot.

  Notes

  • Air fryer method: 375°F for 12–15 mins.

  • Serve with rice or as an appetizer.

  • Store unglazed and reheat before serving.