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Baked, oil free crispy gochujang cauliflower

Crispy Gochujang Cauliflower

Sam
This crispy gochujang cauliflower recipe combines tender cauliflower florets with a crunchy, spiced coating for the perfect balance of heat and flavor. It's easy to make and finger licking good!
5 from 4 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Appetizer, Side Dish
Cuisine Asian Inspired, Korean Inspired, Vegan
Servings 3 servings

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
Keyword crispy cauliflower, gochujang cauliflower