Name: Korean Baked Cauliflower – Crispy, Spicy & Totally Addictive
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 medium head cauliflower, cut into florets; ¾ cup all-purpose flour; ¼ cup cornstarch; ¾ cup plant milk or water; Pinch of salt; Cooking spray or oil; 2 tbsp gochujang; 2 tbsp soy sauce; 1 tbsp rice vinegar; 2 tbsp maple syrup or honey; 1 tsp sesame oil; 1 clove garlic, minced; 1 tsp fresh ginger, grated; Sesame seeds; Sliced green onions

Korean Baked Cauliflower – Crispy, Spicy & Totally Addictive

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

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

Ingredients

Scale

1 medium head cauliflower, cut into florets
¾ cup all-purpose flour
¼ cup cornstarch
¾ cup plant milk or water
Pinch of salt
Cooking spray or oil

Glaze:

2 tbsp gochujang
2 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp maple syrup or honey
1 tsp sesame oil
1 clove garlic, minced
1 tsp fresh ginger, grated

Garnish:

Sesame seeds
Sliced green onions

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Instructions

Preheat oven to 425°F. Line a baking sheet with parchment.
Whisk flour, cornstarch, milk, and salt into a smooth batter.
Coat cauliflower in batter, shake off excess, and spread on tray.
Bake 25–30 minutes, flipping halfway.
While baking, simmer sauce ingredients in a small pan until thickened.
Toss baked cauliflower in glaze. Return to oven for 5–7 minutes (optional).
Garnish and serve immediately.

Notes

Use gluten-free flour and tamari for a GF version.
Adjust spice by reducing or increasing gochujang.
Best served fresh for crisp texture.

Find it online: https://5dailyrecipes.com/korean-baked-cauliflower-crispy-spicy-totally-addictive/