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Korean Chili Cauliflower

Crispy baked cauliflower tossed in a sticky, spicy-sweet Korean chili glaze. Completely vegan and irresistibly crunchy.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: Korean-Inspired
Calories: 210

Ingredients
  

Cauliflower Batter
  • 1 large cauliflower head cut into bite-sized florets
  • 0.75 cup all-purpose flour
  • 0.25 cup cornstarch
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.75 cup water adjust for thick batter consistency
Korean Chili Sauce
  • 2 tbsp gochujang
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tsp sesame oil
Garnish
  • 1 tbsp sesame seeds
  • 2 green onions thinly sliced

Equipment

  • Mixing bowls
  • Baking sheet
  • Saucepan
  • Whisk

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together flour, cornstarch, garlic powder, and salt.
  3. Gradually add water while whisking until a smooth, thick batter forms.
  4. Dip each cauliflower floret into the batter, allowing excess to drip off.
  5. Arrange coated florets in a single layer on the prepared baking sheet.
  6. Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
  7. In a small saucepan over medium heat, combine gochujang, soy sauce, maple syrup, rice vinegar, minced garlic, and sesame oil.
  8. Simmer the sauce for 2–3 minutes until slightly thickened.
  9. Toss baked cauliflower gently in the sauce until evenly coated.
  10. Return coated cauliflower to the baking sheet and bake for an additional 8–10 minutes to caramelize.
  11. 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.