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Korean Chili Cauliflower (Crispy, Sticky & Vegan)
If you love bold flavor, serious crunch, and that perfect sweet-heat balance, this Korean Chili Cauliflower is about to become your new obsession.
Imagine crispy golden cauliflower florets coated in a glossy, sticky gochujang sauce that’s sweet, spicy, garlicky, and deeply savory. It hits all the right notes — crunchy on the outside, tender inside, and completely plant-based.
This recipe transforms simple cauliflower into a show-stopping dish that works as an appetizer, side dish, or even a main when paired with rice or noodles. And yes — it’s vegan, but no one will miss the meat.
Let’s break down how to make this crispy vegan cauliflower perfectly every time.
Why You’ll Love This Recipe
- Ultra crispy texture without deep frying
- Sticky Korean-inspired chili glaze
- Completely vegan and dairy-free
- Perfect for meal prep or entertaining
- Baked or air-fryer friendly
This isn’t soggy cauliflower. We’re talking about crisp-coated florets that stay crunchy even after being tossed in sauce.
What Makes Korean Chili Cauliflower So Good?
The magic lies in two elements:
- The Coating – A flour and cornstarch mixture creates a light, crisp exterior.
- The Sauce – Gochujang (Korean chili paste) gives depth, heat, and umami that regular hot sauce simply can’t match.
When combined, you get that addictive sticky Korean cauliflower texture that’s slightly sweet, slightly spicy, and completely crave-worthy.
Ingredients
Cauliflower
- 1 large head cauliflower, cut into bite-sized florets
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¾ cup water (adjust for thick batter)
Korean Chili Sauce
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
Garnish
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare the batter.
In a bowl, whisk together flour, cornstarch, garlic powder, and salt. Slowly add water until you get a smooth, thick batter. - Coat the cauliflower.
Dip each floret into the batter, allowing excess to drip off. Place on prepared baking sheet in a single layer. - Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
- Prepare the sauce.
In a small saucepan over medium heat, combine gochujang, soy sauce, maple syrup, rice vinegar, garlic, and sesame oil. Simmer 2–3 minutes until slightly thickened. - Toss and bake again.
Remove cauliflower from oven, toss gently in the sauce, then return to baking sheet. Bake another 8–10 minutes to caramelize. - Garnish and serve.
Sprinkle with sesame seeds and sliced green onions.
Korean Chili Cauliflower
Crispy baked cauliflower tossed in a sticky, spicy-sweet Korean chili glaze. Completely vegan and irresistibly crunchy.
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, cornstarch, garlic powder, and salt.
- Gradually add water while whisking until a smooth, thick batter forms.
- Dip each cauliflower floret into the batter, allowing excess to drip off.
- Arrange coated florets in a single layer on the prepared baking sheet.
- Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
- In a small saucepan over medium heat, combine gochujang, soy sauce, maple syrup, rice vinegar, minced garlic, and sesame oil.
- Simmer the sauce for 2–3 minutes until slightly thickened.
- Toss baked cauliflower gently in the sauce until evenly coated.
- Return coated cauliflower to the baking sheet and bake for an additional 8–10 minutes to caramelize.
- Remove from oven, garnish with sesame seeds and sliced green onions, and serve immediately.
Notes
For extra crispiness, cook the battered cauliflower in an air fryer at 400°F for 12–15 minutes before tossing in sauce.
Air Fryer Option
For extra crispiness:
- Preheat air fryer to 400°F.
- Cook battered cauliflower for 12–15 minutes, shaking halfway.
- Toss in sauce and air fry 3–4 additional minutes.
The air fryer version creates even more texture while using less oil.
Tips for Maximum Crispiness
- Don’t overcrowd the baking sheet.
- Flip halfway through cooking.
- Use parchment paper to prevent sticking.
- Add sauce in two light layers rather than drenching at once.
If you want extra crunch, sprinkle a little extra cornstarch into the batter.
Flavor Variations
Extra Spicy
Add ½ teaspoon chili flakes or a splash of sriracha.
Sweet & Tangy
Increase maple syrup slightly and add a squeeze of lime juice.
Garlic Lovers
Double the minced garlic for deeper flavor.
Sesame Crunch
Add toasted sesame seeds into the sauce itself.
Serving Suggestions
This sticky Korean cauliflower pairs perfectly with:
- Steamed jasmine rice
- Fried rice
- Rice noodles
- Lettuce wraps
- Asian-style slaw
- Cucumber salad
It also makes an incredible vegan appetizer for gatherings.
Storage & Reheating
Refrigerator: Store up to 3 days in airtight container.
Reheat:
Bake at 375°F for 8–10 minutes to restore crispiness.
Avoid microwaving if possible — it softens the coating.
Frequently Asked Questions
Is gochujang very spicy?
It has moderate heat balanced with sweetness and umami.
Can I make it gluten-free?
Use gluten-free flour and tamari instead of soy sauce.
Can I deep fry instead?
Yes — fry battered florets at 350°F for 3–4 minutes until golden.
Why This Vegan Cauliflower Recipe Stands Out
Cauliflower is often underestimated, but when treated right, it becomes something extraordinary. This gochujang cauliflower recipe delivers bold Korean-inspired flavor with satisfying crunch and a glossy, sticky finish.
It’s vibrant, textured, and layered with flavor — proof that plant-based dishes can be just as exciting as any meat-based meal.
Once you taste that crispy exterior coated in spicy-sweet glaze, you’ll understand why this dish is such a crowd favorite.