Although cauliflower ‘wings’ are on most restaurant menus today, they are more often than not fried. Usually, cauliflower ‘wings’ are also covered in high fat sauce, with unknown ingredients.

Like most foods you make at home, cauliflower can be baked instead of fried. Also, the sauce you make can be homemade with no oil or added preservatives. In other words, homemade is better!

For this version of Korean Cauliflower, I chose a gluten-free flour. In fact, most recipes that call for flour can be made with gluten-free flour. First, my go to flour for Korean Baked Cauliflower is almond flour. I prefer almond flour for most recipes because of its texture and versatility.

Additionally, I add nutritional yeast to my batter for a cheesy flavor as well as a thickening agent. If for some reason your batter is too thick, just add a little water to thin it out. Remember, it should be the consistency of pancake batter.

In order to make the sauce I followed a recipe from one of my favorite Korean restaurants, Bim Bam in Novi, Michigan. To make it healthier, I omitted the oil, exchanged maple syrup for the sugar and added my own special blend. Whenever I find a dish I like, vegan or otherwise, I try to ‘veganize’ it, and make it healthy. Unfortunately, not all my attempts are successful, but this one was a win!

If you like it spicy, add the extra Korean chili paste as instructed. For a side note, you can always add more spice. You cannot take it away. So, spice it up slowly.

Spicy Korean Baked Cauliflower

Author: Kathy Carmichael
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Entree/Small Bites
Method: Oven

Description

You can enjoy the crispy, saucy tastes of Korean food without the fat and calories. Savor the cauliflower!

Scale

Ingredients

CAULIFLOWER

1 large head cauliflower (large stalks removed, cut into bite-size florets)

Breading:

1 cup almond flour (or gluten-free flour of choice)
1/4 cup nutritional yeast
1 teaspoon cayenne pepper
2 cups water

SAUCE

1/2 cup Korean Gochujang Sauce (Korean chili paste); make sure the kind you buy os vegan, without fish sauce
1/4 cup low sodium soy sauce or Tamari
1 Tablespoon pure maple syrup
1 pinch sea salt
1 Tablespoon Sriracha
2 Tablespoon Water

Quinoa:

1 cup red quinoa
2 cups water

FOR SERVING:

1 cup cooked red quinoa
1/4 cup sprouts

Instructions

Preheat oven to 400 degrees F
Line one large pan with parchment paper or a Silicone Baking Mat.

BREADING:

In a large bowl, add flour, nutritional yeast, cayenne and water.
Whisk util the consistency of pancake batter
Dip each piece of cauliflower in the batter, and place individually on the baking pan lined with parchment/silicone mat, a few centimeters away from each piece.
Bake for 20 minutes in a 400 degree oven.
Remove from oven.

QUINOA:

In a medium sauce pan, place one cup red quinoa and 2 cups water
Add a little salt
Bring to a boil
Cover, and cook 15 minutes
Remove from heat covered; fluff with a fork
Cover until ready to use

SAUCE:

In the meantime, prepare sauce.
Using a separate bowl (or wash out the batter bowl and reuse), add all the sauce ingredients and whisk together.
Remove cauliflower from the baking pan, and add to the bowl with sauce.
Toss Baked, battered cauliflower in the sauce.
Return to baking pan.
Cook an additional 10 minutes
Remove from one.