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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.

Ingredients

Scale

  • 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)

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.

Find it online: https://5dailyrecipes.com/spicy-korean-cauliflower-easy-asian-veggie-dinner-recipe/