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


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




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


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


  • 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


  • 1 cup red quinoa
  • 2 cups water


  • 1 cup cooked red quinoa
  • 1/4 cup sprouts


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


  • 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.


  • 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


  • 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.


  • Place a thin layer of quinoa across the bottom of the plate
  • Place Cauliflower on top of quinoa
  • Sprinkle with sprouts and serve

Keywords: cauliflower, Korean cauliflower, vegan, gluten free, oil free, cauliflower wings