This Gochujang Cauliflower is crispy and mouth wateringly good! This recipe is oil free and vegan and baked for a healthy alternative to take out that you are going to LOVE.
Looking for a delicious, plant-based snack or side dish with a perfect balance of heat and flavor? This baked crispy gochujang cauliflower recipe is sure to hit the spot!
Tender cauliflower florets are coated in a savory, crunchy coating made with garbanzo bean flour, whole wheat panko breadcrumbs, and a blend of spices. Then, they’re tossed in a sweet and spicy gochujang sauce for that irresistible kick.
It’s a vibrant dish with the perfect crunch and tons of bold flavor, ideal for any occasion—whether served as a snack, appetizer, or alongside your favorite meal.
Pair it with some crispy tofu or this unfried rice for a complete and delicious meal!
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How to make Crispy Gochujang Cauliflower
This recipe is beyond simple to make. I cannot be bothered with layers and layers of coating and breading that is often a part of making a crispy cauliflower dish. So this recipe breaks it down into one simple step. Making a batter and tossing the cauliflower in it. No dirty fingers, no dry and wet breading... just simple mixing and baking!!
Step 1: Pre heat the oven to 425℉ and line two baking sheets with parchment paper. In a large mixing bowl, add chickpea flour, panko, chili powder, garlic powder, onion powder, nutritional yeast, salt and water. Whisk together until everything is combined.
Step 2: Add the cauliflower florets to the bowl with the batter and mix well until everything is coated. Divide the cauliflower between the two prepared baking sheets in a single layer, trying to avoid the cauliflower pieces from touching.
Step 3: Bake for 20 minutes. Rotate the trays in the oven, to promote even baking. Bake another 10 minutes.
Step 4: While the cauliflower is baking, clean your mixing bowl. Using the same bowl, whisk together the sauce ingredients.
Step 5: Remove from the oven. Carefully add the cauliflower to the mixing bowl with the sauce and toss to coat. After the cauliflower is coated in the sauce, return it to ONE of the baking trays and bake for 10-15 minutes until crispy. Top with thinly sliced scallion and enjoy right away for the crispiest cauliflower!
Substitutions
There are several swaps you can make in this crispy gochujang cauliflower recipe depending on dietary preferences or ingredient availability. Here are some options:
- Cauliflower Swap:
- Broccoli: For a similar texture and flavor profile, you can substitute cauliflower with broccoli florets.
- Tofu: For a protein-packed version, use firm tofu ripped into cubes instead of cauliflower.
- Panko Swap:
- Gluten-Free Panko: Use a gluten-free panko breadcrumb option to keep the recipe gluten-free.
- Cornflakes or Quick Oats: For a different texture or gluten-free option, crushed cornflakes or rice crumbs can be used instead of panko.
- Seasoning Swaps:
- Smoked Paprika: You can replace chili powder with smoked paprika for a milder flavor and a smoky undertone.
- Garlic Powder: If you don’t have these on hand, fresh minced garlic can be used, though the flavor might be more intense.
- Gochujang Sauce Swap:
- Sriracha: If you don’t have gochujang, sriracha or any other chili paste can work as a spicy alternative.
- Barbeque Sauce: If you want to reduce the spice, swap out the gochujang for your favorite barbeque sauce.
- Sweetener Swap:
- Maple Syrup: If you prefer not to use agave, maple syrup can be used as a natural sweetener.
These swaps can help you cater to different dietary needs or use ingredients you already have on hand!
Storage
Crispy Gochujang Cauliflower is best enjoyed fresh from the oven. Leftovers can be stored in a sealed container in the refrigerator for up to 3 days.
How to Reheat Crispy Cauliflower Leftovers
These crispy morsels are best enjoyed fresh from the oven! If you have leftovers freshen them up in an air fryer or oven to bring back the crispness before enjoying.
FAQ
Swap out the whole wheat panko breadcrumbs for gluten free panko or equal amounts of gluten free quick oats for a gluten free alternative.
The level of spice is dependent on your gochujang. You can swap it out for your favorite barbeque sauce for a less spicy dish. It will change the flavor, but will still be just as tasty.
Related
Looking for other recipes like this? Try these:
Recipe
Crispy Gochujang Cauliflower
Ingredients
Cauliflower
- 1 small head cauliflower cut into bite sized florets (around 700g)
- ½ cup garbanzo bean flour
- ½ cup whole wheat panko breadcrumbs
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoon nutritional yeast
- ½ teaspoon salt
- 1 cup +2 tablespoons water
- 1-2 scallion, sliced thin
Gochujang Sauce
- 3 tablespoons gochujang
- 2 tablespoons agave (or maple syrup)
- 2 tablespoons seasoned rice vinegar
Instructions
- Pre heat the oven to 425℉ and line two baking sheets with parchment paper.
- In a large mixing bowl, add chickpea flour, panko, chili powder, garlic powder, onion powder, nutritional yeast, salt and water. Whisk together until everything is combined.½ cup garbanzo bean flour, ½ cup whole wheat panko breadcrumbs, 2 teaspoons chili powder, 1 teaspoon garlic powder, 2 tablespoon nutritional yeast, ½ teaspoon salt, 1 cup +2 tablespoons water, ½ teaspoon onion powder
- Add the cauliflower florets to the bowl with the batter and mix well until everything is coated. Divide the cauliflower between the two prepared baking sheets in a single layer, trying to avoid the cauliflower pieces from touching.1 small head cauliflower cut into bite sized florets
- Bake for 20 minutes. Rotate the trays in the oven, to promote even baking. Bake another 10 minutes.
- While the cauliflower is baking, clean your mixing bowl. Using the same bowl, whisk together the sauce ingredients.3 tablespoons gochujang, 2 tablespoons agave (or maple syrup), 2 tablespoons seasoned rice vinegar
- Remove from the oven. Carefully add the cauliflower to the mixing bowl with the sauce and toss to coat. After the cauliflower is coated in the sauce, return it to ONE of the baking trays and bake for 10-15 minutes until crispy.
- Top with thinly sliced scallion and enjoy right away for the crispiest cauliflower!1-2 scallion, sliced thin
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
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Jan says
This recipe is so good, I had to hold myself back from eating it all by myself. I followed is as written, but used maple syrup because I didn’t have agave.
Will make again!
Sam says
Thank you for the feedback!! I'm so glad you enjoyed it as much as I do! 🤗🤗
Linda says
I did not use your sauce but used a mustard maple glaze. But the cauliflower didn't need any sauce. It was yummy. I used precut pre washed cauliflower so that made it easy. Thanks
Sam says
I'm so happy you enjoyed them, Linda! A maple mustard sauce sounds divine for these, I'll have to give that a go next time!