The Crunchiest Korean Baked Cauliflower Recipe Ever Made

Tender cauliflower meets a crispy Korean baked cauliflower recipe that will tantalize your taste buds with bold, zesty flavors.

Spicy and sweet notes dance across each golden-brown bite.

This dish brings restaurant-quality excitement straight to your kitchen.

The secret lies in a perfectly balanced marinade that clings to every floret.

Crunchy exterior gives way to a soft, melt-in-your-mouth center that keeps you coming back for more.

Weeknight dinners just got an exciting upgrade with this simple yet impressive recipe.

Grab your apron and get ready to impress everyone at the table.

What You’ll Need for Crispy Korean Baked Cauliflower

• Cauliflower: Sturdy vegetable that creates the base of the crispy baked dish, choose fresh and firm florets with no brown spots.
• Vegan Buttermilk: Tenderizes and adds tangy flavor to the cauliflower, helps coating stick perfectly.
• Raw Almonds: Provides delightful nutty crunch and extra texture to the breading.
• Panko Breadcrumbs: Delivers ultimate crispy exterior with light, airy texture.
• All-Purpose Flour, Potato Starch: Creates a smooth, even coating that helps achieve golden-brown crispiness.

• Sesame Oil: Introduces authentic Korean flavor profile with rich, nutty undertones.
• Ginger, Garlic: Fundamental aromatics that build complex, depth of flavor.
• Soy Sauce: Adds umami and salty dimension to the sauce.
• Rice Vinegar: Brings subtle tangy brightness to balance the richness.
• Maple Syrup: Provides gentle sweetness and helps create glossy sauce consistency.

• Olive Oil: Enhances external crispness and promotes beautiful golden color.

Must-Have Tools for Crispy Korean Baked Cauliflower Success

• Large Bowl: Essential for brining and mixing cauliflower.
• Food Processor: Quickly crushes raw almonds into fine pieces.
• Non-Stick Pan: Perfect for making smooth, glossy sauce without sticking.
• Baking Tray: Lined with parchment paper for even, crispy baking.
• Measuring Cups and Spoons: Precise ingredient measurements for balanced flavors.
• Spatula or Wooden Spoon: Helps mix and stir ingredients smoothly.
• Cutting Board: For preparing cauliflower florets and chopping ginger.
• Sharp Knife: Clean cuts for uniform cauliflower pieces.

Let’s Bake Crispy Korean Baked Cauliflower – Step-by-Step

• Cauliflower Bath

Submerge fresh cauliflower in a tangy plant-based bath that infuses deep flavor. Let the florets soak and relax in a creamy liquid mixture, developing a rich taste profile for about an hour in the refrigerator.

• Crunchy Armor Preparation

Craft a textural shield using ground nuts and crispy breadcrumbs. Create a powdery coating that will transform ordinary cauliflower into a golden, irresistible treat with maximum crunch potential.

• Flavor Explosion

Craft a velvety sauce bursting with Asian-inspired aromatics. Gently heat fragrant spices until they dance and release their intense essence, creating a glossy, mouthwatering glaze that will make taste buds sing.

• Transformation Process

Heat the oven to a blazing temperature. Dunk each cauliflower piece through a magical three-stage coating ritual: dusty flour, creamy bath, then nutty breadcrumb blend. Arrange carefully on a lined baking sheet, ready to become a crispy sensation that will wow everyone at the table.

Flavor Boosts & Helpful Tips for Crispy Korean Baked Cauliflower

• Crush almonds extra fine for an ultra-smooth, crunchy exterior that locks in cauliflower's moisture and creates restaurant-quality texture.
• Experiment with adding cayenne, smoked paprika, or Korean gochugaru to the Panko mix for a personalized heat level that matches your spice preference.
• Replace traditional sweeteners with honey, agave, or maple syrup to adjust the sauce's sweetness and create a unique flavor profile that suits your taste buds.
• Keep leftover cauliflower crispy by storing in an airtight container and reheating in an air fryer or oven at 350°F for 5-7 minutes to maintain the original crunch and prevent sogginess.

Creative Ways to Plate Crispy Korean Baked Cauliflower

• Serve with Saucy Companions: Drizzle the crispy Korean baked cauliflower with the homemade sauce, ensuring each floret gets a generous coating of the spicy-sweet glaze.
• Garnish with Fresh Finesse: Sprinkle chopped green onions, sesame seeds, and a light dusting of red pepper flakes to add color, texture, and an extra flavor punch.
• Create a Balanced Plate: Pair with steamed jasmine rice or cauliflower rice to soak up the delicious sauce, and add a side of quick pickled cucumber for a refreshing contrast.
• Elevate the Experience: Serve immediately while hot and crispy, plated on a large white dish to showcase the golden-brown cauliflower and vibrant Korean-inspired sauce.

Saving & Serving Crispy Korean Baked Cauliflower Later

• Refrigerate Wisely: Store leftover cauliflower in an airtight container for up to 3 days. Keep sauce separately to maintain crispiness and prevent soggy texture.
• Reheat for Crunch: Revive the crispy texture by reheating in an oven at 375°F for 8-10 minutes. Avoid microwave, which can make the coating soggy and soft.
• Freeze with Caution: Wrap individual portions in freezer-safe containers for up to 1 month. Thaw overnight in the refrigerator before reheating to preserve texture and flavor.
• Prep Ahead Strategy: Prepare breading stations and sauce a day in advance. Keep florets and breading mixtures refrigerated separately to maintain maximum freshness and crispiness before final cooking.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Calories: 305 kcal

Servings: 5

Golden Korean Baked Cauliflower Recipe

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4.5 from 15 reviews

• Total Time: 45 minutes
• Yield: 5 1x

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Description

Delightful Korean Baked Cauliflower showcases bold Korean flavors with a crispy texture. Spicy-sweet sauce and golden cauliflower florets create an irresistible dish you’ll crave again and again.

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Ingredients

Scale 1x2x3x

• 1 medium cauliflower, cut into florets
• 1 cup all-purpose flour
• ⅔ cup panko breadcrumbs
• ½ cup raw almonds
• 2 tbsps white sesame seeds
• 1 tbsp potato starch (or corn starch)
• 1 cup non-dairy milk (almond milk)
• 1 tbsp lemon juice
• ½ cup ketchup
• ½ cup mirin
• 4 tbsps maple syrup
• 2 tbsps sriracha
• 2 tbsps tamari soy sauce
• 2 tbsps gochujang (Korean chili paste)
• 1 tbsp sesame oil
• 4 cloves garlic, finely minced
• 1 tsp ginger, grated
• 2 tsps apple cider vinegar
• 1 tsp cayenne pepper
• 1 tsp white pepper
• 1 tsp garlic powder
• ¼ tsp ginger powder
• 1 tsp fine sea salt
• 1 pinch gochugaru (Korean chili pepper flakes)

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Instructions

1. Marinade Preparation: Immerse cauliflower florets in vegan buttermilk mixture, ensuring complete coverage. Refrigerate for 45-60 minutes to enhance flavor absorption.
2. Breading Components: Pulse almonds into fine fragments and combine with Panko breadcrumbs. Create separate flour-starch blend for coating process. Establish breading stations with flour mixture, buttermilk, and Panko-almond coating.
3. Sauce Creation: Sauté ginger and garlic in sesame oil until fragrant. Integrate remaining sauce ingredients, stirring until mixture reaches boiling point and achieves desired consistency. Remove from heat.
4. Coating Technique: Methodically dredge marinated cauliflower: first in flour mixture, then buttermilk, finally rolling in Panko-almond combination. Arrange coated florets on parchment-lined baking sheet, optionally drizzling with olive oil for enhanced crispiness.
5. Baking Process: Preheat oven to 420°F (215°C). Bake cauliflower for 20-25 minutes, rotating tray midway to ensure uniform golden-brown crispness. Look for deep golden exterior with crunchy texture.
6. Finishing Touch: Allow cauliflower to rest 3-5 minutes after baking. Generously drizzle prepared sauce over crispy pieces, ensuring even distribution. Serve immediately while maintaining optimal temperature and crunchiness.

Notes

• Marinate Strategically: Let cauliflower soak in buttermilk for 45-60 minutes to enhance flavor absorption and tenderness.
• Breading Technique Matters: Create a multi-station coating process using flour, buttermilk, and Panko-almond mixture for maximum crispiness.
• Almond Texture is Key: Pulse almonds carefully in food processor to achieve fine, consistent fragments that won’t overpower the breading.
• Oven Positioning Ensures Crunch: Rotate baking sheet halfway through cooking to guarantee even golden-brown coloration and uniform crispness.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: Korean

Nutrition

• Serving Size: 5
• Calories: 305
• Sugar: 12g
• Sodium: 450mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 0mg