Korean baked cauliflower bites
Golden, sticky, and irresistibly bold, these Korean baked cauliflower bites bring together the sweet heat of gochujang, the crunch of oven‑roasted florets, and the comfort of a wholesome, plant‑forward snack. They’re light yet deeply flavourful, perfect for weeknight dinners, game‑day platters, or anyone craving a healthier take on classic Korean‑inspired street food.
Ingredients
The cauliflower and batter
- 1 med cauliflower cut into bite-sized florets
- ½ cup oat flour
- ½ cup chilled soda water helps create air pockets for crispiness without starch
- 2 tbsp sesame seeds
- 2 tbsp tahini or almond butter or 4 tbsp aquafaba
Korean sauce
- 6 cloves garlic minced
- 1½ inch fresh ginger grated
- ¼ cup tomato paste mixed with 2 tbsp water and 1 tbsp maplesyrup/date syrup replaces the sugary commercial ketchup
- 1-3 tbsp clean Gochujang (look for an organic/clean brand without corn syrup/oil,) OR (as I did) substitute with 2.5 Tbsp tomato paste + 0.5-1.5 tsp red pepper flakes/cayenne + 1 tsp miso paste depending on how hot you want the sauce... go small and increase.
- 2 tbsp low-sodium tamari or coconut aminos
- 2 tbsp rice vinegar
- 1 tsp toasted sesame seeds blended into a paste
Garnish
- 2 spring onions (green onion) thinly sliced
- sprinkle of sesame seeds
Instructions
- Preheat your oven to 220°C (425°F) and line a large baking sheet with high-quality parchment paper or a silicone baking mat (essential for oil-free baking so it doesn't stick).
- In a small bowl, whisk together the minced garlic, grated ginger, tomato paste mixture, clean gochujang, low-sodium tamari, rice vinegar, and your mashed sesame seed paste. Set aside.
- In a large bowl, whisk together the oat flour, sesame seeds, chilled soda water, and aquafaba or thinned nut butter. The batter should be thick enough to coat the back of a spoon. Add the cauliflower florets to the bowl and toss thoroughly until every piece is evenly coated.
- Spread the battered cauliflower in a single layer on your lined baking sheet, ensuring the pieces aren't crowded. Bake for 22 to 25 minutes, until the coating is set and starting to turn light golden brown.
- Transfer the partially baked cauliflower back into a clean bowl. Pour about half of your prepared Korean sauce over the cauliflower and toss gently to coat. Return the sticky cauliflower to the baking sheet and bake for an additional 10 to 12 minutes, keeping a close eye on it so the natural sugars in the sauce caramelise without burning.
- Transfer the crispy, sticky Korean cauliflower to a serving dish. Garnish generously with the sliced green onions and the remaining sesame seeds. Serve hot with the rest of the sauce on the side and/or a little aioli for dipping!
Tried this recipe?Let us know how it was!