Description
Delight in these Savory Korean Baked Cauliflower Bites, a guilt-free and crispy appetizer bursting with authentic Korean flavors. Perfectly coated in a spicy, tangy sauce and baked to golden perfection, they offer a crunchy texture without frying. Ideal for a healthy snack or party appetizer, these bites cater to gluten-free diets when using appropriate substitutes and are vegan-friendly.
Ingredients
Scale
Cauliflower and Coating
- 1 head Cauliflower (Cut into bite-sized florets)
- 1 cup All-Purpose Flour (Use gluten-free flour if needed)
- 1/4 cup Potato Starch (Can replace with corn starch)
- 1/4 cup Raw Almonds (Can be omitted for nut-free)
- 1 cup Panko Breadcrumbs (Substitute with regular breadcrumbs if preferred)
- 1 cup Non-Dairy Milk (Almond or oat milk recommended)
- 1/2 teaspoon Cayenne Pepper (Adjust to taste or omit)
- 1/2 teaspoon White Pepper (Can swap for black pepper)
- 1 teaspoon Fine Sea Salt
Sauce
- 1/2 cup Ketchup (Try homemade for freshness)
- 2 tablespoons Sriracha (Adjust according to spice tolerance)
- 1/4 cup Tamari Soy Sauce (Gluten-free option available)
- 2 tablespoons Mirin (Sweet white wine as substitute)
- 2 tablespoons Maple Syrup (Honey or agave as alternatives)
- 1 tablespoon Rice Wine Vinegar (Apple cider vinegar works as well)
- 2 tablespoons Gochujang (Korean Chili Paste) (Essential for authentic flavor)
- 1 teaspoon Gochugaru (Korean Chili Flakes) (Optional for extra spice and color)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure optimal crispiness of the cauliflower bites.
- Prepare Cauliflower: Wash and cut the cauliflower into bite-sized florets, making sure they are relatively uniform for even cooking.
- Mix Dry Coating: In a mixing bowl, combine all-purpose flour, potato starch, cayenne pepper, white pepper, and fine sea salt thoroughly to create the dry coating mix.
- Coat Cauliflower: Dip each cauliflower floret into the non-dairy milk to moisten, then roll it in the dry flour mixture to coat evenly.
- Add Crunch: Toss the coated florets in a mixture of panko breadcrumbs and raw almonds to add a crunchy exterior.
- Arrange for Baking: Place the coated cauliflower florets on a lined baking sheet, spreading them out evenly to prevent sticking and ensure crispness.
- Bake: Bake in the preheated oven for 25-30 minutes until golden brown and crispy on the edges.
- Prepare Sauce: While the cauliflower bakes, combine ketchup, sriracha, tamari soy sauce, mirin, maple syrup, rice wine vinegar, gochujang, and gochugaru in a saucepan; simmer gently until ingredients are well combined and sauce thickens slightly.
- Toss in Sauce: Once baked, transfer the cauliflower bites to a large bowl and toss them in the prepared Korean sauce until evenly coated.
- Serve: Serve the savory Korean baked cauliflower bites hot as an appetizer or snack, enjoying their crispy texture and bold flavors.
Notes
- For a nut-free version, omit raw almonds from the breadcrumb coating.
- Use gluten-free all-purpose flour and tamari soy sauce to make this recipe gluten-free.
- Adjust the amount of cayenne pepper and sriracha to suit your preferred spice level.
- Homemade ketchup can enhance freshness and flavor in the sauce.
- Ensure cauliflower florets are dry before dipping to help the coating adhere better.
- For extra crispiness, flip the cauliflower halfway through baking.
