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–+ servings
Korean Cauliflower
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5 from 3 votes

Spicy Korean Baked Cauliflower

You can enjoy the crispy, saucy tastes of Korean food without the fat and calories. Savor the cauliflower!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Small Bites
Cuisine: Korean
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 318kcal
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: 6g | Calories: 318kcal | Carbohydrates: 44g | Protein: 14g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 489mg | Potassium: 676mg | Fiber: 8g | Sugar: 7g | Vitamin A: 195IU | Vitamin C: 52mg | Calcium: 94mg | Iron: 3mg