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Spicy Korean Baked Cauliflower
You can enjoy the crispy, saucy tastes of Korean food without the fat and calories. Savor the cauliflower!
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
Course:
Small Bites
Cuisine:
Korean
Diet:
Diabetic, Gluten Free, Vegan, Vegetarian
Servings:
6
servings
Calories:
318
kcal
Author:
Kathy Carmichael
Ingredients
Cauliflower
1
head
cauliflower
large stalks removed, cut into bite-size florets
Batter
2
cups
unsweetened, unflavored plant milk
2
cups
flour
or gluten-free flour of choice
¼
cup
nutritional yeast
1
teaspoon
cayenne pepper
Sauce
½
cup
Korean Gochujang Sauce
Korean chili paste; make sure the kind you buy os vegan, without fish sauce
¼
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
Garnish
¼
cup
sprouts
Instructions
Preheat oven to 400 degrees F.
Line one large pan with parchment paper or a
Silicone Baking Mat
.
Batter
Add the flour, nutritional yeast, cayenne pepper, and plant milk and blend until smooth.
Transfer the mixture to a bowl.
Dipping/Dreading
Preheat the oven to 400 degrees.
Prepare a baking sheet with a silicon baking mat or parchment paper.
Dip each floret in the batter, shake off any excess batter, and place each floret on the prepared baking sheet one-half inch apart.
Bake for 20 minutes in a 400-degree oven.
Remove from the oven.
Quinoa
In a medium saucepan, place one cup of red quinoa and 2 cups of water
Add a little salt
Bring to a boil
Cover, and cook for 15 minutes
Remove from heat covered; fluff with a fork.
Cover until ready to use.
Sauce
In the meantime, prepare the sauce.
Add all the sauce ingredients and whisk together using a separate bowl.
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 the oven.
Serving
Place a thin layer of quinoa across the bottom of the plate.
Place cauliflower on top of quinoa.
Sprinkle with sprouts and serve.
Notes
Making the batter ahead of time and refrigeration helps it to thicken.
Always preheat the oven before baking.
Use parchment paper or a silicone baking mat to keep the battered cauliflower from sticking to the pan.
Be sure to keep the cauliflower florets similar sizes so the cauliflower cooks evenly.
When dipping the cauliflower in the batter, shake any excess batter off to prevent too much excess batter on the pan.
Make the sauce and the quinoa while the cauliflower cooks for the first time.
Cover the quinoa to keep it warm while preparing the other ingredients.
Nutrition
Serving:
6
g
|
Calories:
318
kcal
|
Carbohydrates:
44
g
|
Protein:
14
g
|
Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Sodium:
489
mg
|
Potassium:
676
mg
|
Fiber:
8
g
|
Sugar:
7
g
|
Vitamin A:
195
IU
|
Vitamin C:
52
mg
|
Calcium:
94
mg
|
Iron:
3
mg