Description
These Savory Korean Baked Cauliflower Bites are a guilt-free, flavorful snack featuring crispy baked cauliflower florets coated in a spicy, tangy Korean-inspired sauce. Perfect as a healthy appetizer or snack, they deliver authentic Korean flavors with a crunchy texture, making them an irresistible treat for any occasion.
Ingredients
Scale
Cauliflower and Coating
- 1 head Cauliflower (Cut into bite-sized florets)
- 1 cup All-Purpose Flour (Use gluten-free flour if needed)
- 1/4 cup Potato Starch (Can replace with corn starch)
- 1/4 cup Raw Almonds (Can be omitted for nut-free)
- 1 cup Panko Breadcrumbs (Substitute with regular breadcrumbs if preferred)
- 1 cup Non-Dairy Milk (Almond or oat milk recommended)
- 1/2 teaspoon Cayenne Pepper (Adjust to taste or omit)
- 1/2 teaspoon White Pepper (Can swap for black pepper)
- 1 teaspoon Fine Sea Salt
Sauce Ingredients
- 1/2 cup Ketchup (Try homemade for freshness)
- 2 tablespoons Sriracha (Adjust according to spice tolerance)
- 1/4 cup Tamari Soy Sauce (Gluten-free option available)
- 2 tablespoons Mirin (Sweet white wine as substitute)
- 2 tablespoons Maple Syrup (Honey or agave as alternatives)
- 1 tablespoon Rice Wine Vinegar (Apple cider vinegar works as well)
- 2 tablespoons Gochujang (Korean Chili Paste) (Essential for authentic flavor)
- 1 teaspoon Gochugaru (Korean Chili Flakes) (Optional for extra spice and color)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure the cauliflower bites become perfectly crispy during baking.
- Prepare Cauliflower: Cut the cauliflower head into bite-sized florets, making sure pieces are relatively uniform for even cooking.
- Mix Dry Coating: In a mixing bowl, whisk together all-purpose flour, potato starch, cayenne pepper, white pepper, and fine sea salt. This mixture will create the flavorful base coating for the cauliflower.
- Coat Cauliflower: Dip each cauliflower floret into the non-dairy milk, ensuring it’s well-moistened, then roll it thoroughly in the flour mixture to evenly coat.
- Add Crunch: Toss the coated cauliflower florets in a mix of panko breadcrumbs and raw almonds to build a crunchy texture.
- Bake Cauliflower: Arrange the coated florets on a lined baking sheet, spacing them out to allow for even cooking. Bake in the preheated oven for 25-30 minutes until golden brown and crispy.
- Make the Sauce: While the cauliflower bakes, combine ketchup, sriracha, tamari soy sauce, mirin, maple syrup, rice wine vinegar, gochujang, and gochugaru in a saucepan. Simmer over medium heat, stirring occasionally until well combined and slightly thickened.
- Toss in Sauce: Once the cauliflower bites are baked, transfer them to a large bowl and toss them in the prepared Korean sauce until evenly coated.
- Serve: Serve the savory Korean baked cauliflower bites hot as a delicious appetizer or snack, perfect for sharing or enjoying guilt-free.
Notes
- Use gluten-free flour and tamari soy sauce to make the recipe gluten-free.
- Omit raw almonds for a nut-free version and increase panko quantity to maintain crunch.
- Adjust cayenne pepper and sriracha to control spiciness according to your preference.
- For extra crispiness, flip cauliflower halfway through baking.
- Try homemade ketchup for a fresher, less processed sauce base.
- This recipe works great as a party appetizer or a healthy snack option.
