Name: Korean-Style Baked Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Korean
Ingredients: 1 large head cauliflower, cut into florets; 3/4 cup all-purpose flour; 3/4 cup milk; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup gochujang (Korean chili paste); 2 tablespoons soy sauce; 2 tablespoons honey; 1 tablespoon rice vinegar; 2 cloves garlic, minced; 1 teaspoon grated fresh ginger; 1 teaspoon sesame seeds (optional, for garnish); 2 tablespoons sliced green onions (optional, for garnish)

I love making Korean-style baked cauliflower when I crave something bold, savory, and slightly spicy. The cauliflower turns tender on the inside with lightly crisp edges, and the sticky, flavorful sauce coats every bite beautifully. It’s one of my favorite ways to transform a simple vegetable into something exciting and satisfying.

Why You’ll Love This Recipe

I love how this recipe delivers big flavor without frying. Baking the cauliflower keeps it lighter, yet I still get a delicious texture that holds onto the sauce perfectly.

I also enjoy how versatile it is. I can serve it as an appetizer, a side dish, or even over rice for a simple meatless meal. The sweet, spicy, and savory combination always makes it a standout on the table. Korean-Style Baked Cauliflower

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 large head cauliflower, cut into florets
3/4 cup all-purpose flour
3/4 cup milk
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the sauce:
1/4 cup gochujang (Korean chili paste)
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon grated fresh ginger

For garnish (optional):
1 teaspoon sesame seeds
2 tablespoons sliced green onions

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a bowl, I whisk together the flour, milk, garlic powder, salt, and black pepper until smooth.
I dip each cauliflower floret into the batter, making sure it’s evenly coated, then place it on the prepared baking sheet.
I bake for 20–25 minutes, flipping halfway through, until the cauliflower is lightly golden and tender.
While it bakes, I prepare the sauce by mixing the gochujang, soy sauce, honey, rice vinegar, minced garlic, and grated ginger in a small saucepan. I warm it over low heat for a few minutes until slightly thickened.
Once the cauliflower is done, I brush or toss it gently with the warm sauce until fully coated.
I return it to the oven for an additional 5–7 minutes to let the sauce set.
I garnish with sesame seeds and sliced green onions before serving.

Servings and timing

This recipe serves about 4 people as a side dish or 2–3 as a main when served with rice.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I sometimes make this gluten-free by using a gluten-free flour blend and tamari instead of regular soy sauce.

If I want extra crispiness, I add a few tablespoons of panko breadcrumbs to the batter or sprinkle them on before baking.

For a vegan version, I replace the honey with maple syrup or agave syrup.

I also like adding a drizzle of sesame oil to the sauce for deeper flavor.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, I place the cauliflower on a baking sheet and warm it in a 375°F (190°C) oven for 8–10 minutes until heated through. I avoid microwaving when possible because it softens the coating. Korean-Style Baked Cauliflower

FAQs

Can I make this without batter?

Yes, I can toss the cauliflower florets directly in oil and roast them without batter for a lighter version. The texture will be less crispy but still flavorful.

Is this recipe very spicy?

I find it moderately spicy because of the gochujang. If I want it milder, I reduce the amount slightly or add a bit more honey.

Can I air fry the cauliflower instead?

Yes, I can air fry the battered florets at 375°F (190°C) for about 12–15 minutes, shaking halfway through, until crispy.

What can I serve this with?

I like serving it over steamed rice, alongside stir-fried vegetables, or as a flavorful appetizer at gatherings.

Can I prepare the sauce ahead of time?

Yes, I can prepare the sauce a day in advance and store it in the refrigerator. I gently reheat it before tossing it with the baked cauliflower.

Conclusion

I find Korean-style baked cauliflower to be a delicious way to enjoy bold flavors with a wholesome ingredient. It’s sweet, spicy, savory, and satisfying all at once. Whenever I want something different and packed with flavor, I make this recipe and enjoy every sticky, flavorful bite.