Description
A crispy, oven-baked cauliflower dish coated in a glossy sweet and spicy Korean-inspired sauce that delivers bold flavor and irresistible texture.
Ingredients
1 large head cauliflower (about 900 g / 2 lbs), cut into florets
1 cup (125 g) all-purpose flour
1/4 cup (30 g) cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 cup (240 ml) milk of choice
1 tablespoon olive oil
2 tablespoons sesame oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/3 cup (80 ml) low-sodium soy sauce
2 tablespoons gochujang-style chili paste
1/4 cup (60 ml) honey or maple syrup
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon cornstarch mixed with 2 tablespoons (30 ml) water
1/4 teaspoon red pepper flakes (optional)
1 tablespoon sesame seeds
2 green onions, sliced
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Whisk flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Add milk and mix into a smooth batter.
Dip cauliflower florets into batter and arrange on baking sheet.
Bake for 25–30 minutes, flipping halfway through.
Heat sesame oil in a saucepan. Sauté garlic and ginger for 1 minute.
Stir in soy sauce, chili paste, honey, brown sugar, vinegar, and red pepper flakes. Simmer gently.
Add cornstarch slurry and cook until thickened.
Toss baked cauliflower in sauce until coated.
Return to oven and bake 8–10 minutes until caramelized.
Garnish with sesame seeds and green onions before serving.
Notes
For extra crispiness, avoid overcrowding the pan. Adjust spice level by modifying chili paste and red pepper flakes. Store leftovers refrigerated for up to 4 days and reheat in oven or air fryer for best texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes