Korean Baked Cauliflower
Cauliflower florets baked to crispy golden-brown and coated with the most amazing sweet u0026amp; spicy sticky sauce. Inspired by pub-style Korean Fried Chicken.
Ingredients
- • 1 medium -sized cauliflower, cut into florets
- • 1 cup plain flour
- • 1 tablespoon potato starch (substitute: cornflour)
- • 1/2 cup raw almonds
- • 2/3 cup Panko breadcrumbs
- • 2 tablespoons white sesame seeds, to finish
- • 1 cup non-dairy milk, I used almond milk
- • 1 tablespoon lemon juice
- • 1 teaspoon cayenne pepper
- • 1 teaspoon white pepper
- • 1/4 teaspoon ginger powder
- • 1 teaspoon garlic powder
- • 1 teaspoon fine sea salt
- • 1 teaspoon sesame oil
- • 1 teaspoon ginger, grated
- • 4 cloves garlic, finely minced
- • 1/2 cup ketchup
- • 1/2 cup mirin
- • 2 tablespoon sriracha
- • 2 tablespoon tamari soy sauce
- • 4 tablespoons maple syrup
- • 2 teaspoon rice wine vinegar
- • 2 tablespoon gochujang, or korean chilli paste
- • 1 pinch gochugaru, or korean chilli pepper flakes
Preparation Steps
### Step 1: Brine the Cauliflower: Place all cauliflower florets in a large bowl. Add all the Vegan Buttermilk ingredients into the bowl (non-dairy milk last) and toss to combine. Cover with cling film and refrigerate for 45 minutes to an hour.
Brine the Cauliflower: Place all cauliflower florets in a large bowl. Add all the Vegan Buttermilk ingredients into the bowl (non-dairy milk last) and toss to combine. Cover with cling film and refrigerate for 45 minutes to an hour.
### Step 2: Prepare Coatings: In a food processor, blitz the raw almonds until they're crushed but not resembling almond meal, around 6-10 pulses. In a bowl, combine almonds with panko breadcrumbs (See notes). In a separate bowl, mix together plain flour and potato starch. Set aside.
Prepare Coatings: In a food processor, blitz the raw almonds until they're crushed but not resembling almond meal, around 6-10 pulses. In a bowl, combine almonds with panko breadcrumbs (See notes). In a separate bowl, mix together plain flour and potato starch. Set aside.
### Step 3: Make the Sauce: In a non-stick pan, heat sesame oil on medium heat and fry ginger and garlic until aromatic, about 1 minute. Add in all the remaining ingredients, combine well, and bring to a boil. Once the sauce reaches your desired consistency (for me, this usually takes no reduction at all), taste for seasoning and remove off the heat. Set aside.
Make the Sauce: In a non-stick pan, heat sesame oil on medium heat and fry ginger and garlic until aromatic, about 1 minute. Add in all the remaining ingredients, combine well, and bring to a boil. Once the sauce reaches your desired consistency (for me, this usually takes no reduction at all), taste for seasoning and remove off the heat. Set aside.
### Step 4: Bread the Cauliflower: Pre-heat the oven to 420 degrees F (215 C). Once the cauliflower has brined long enough, separate the cauliflower florets from the buttermilk brine. Set up four separate stations: 1) cauliflower florets. 2) buttermilk brine. 3) panko breadcrumbs & almonds. 4) plain flour & potato starch. The breading is a double coat, as follows: dip each cauliflower floret into the flour & potato starch mixture, shake off excess, dip into the buttermilk brine again, shake off excess, and then into the panko & almond mixture. Be sure to fully coat the cauliflower! Repeat for all florets, and set them onto a parchment-lined baking tray. Optional: drizzling with ~1 tablespoon of olive oil helps them crisp up.
Bread the Cauliflower: Pre-heat the oven to 420 degrees F (215 C). Once the cauliflower has brined long enough, separate the cauliflower florets from the buttermilk brine. Set up four separate stations: 1) cauliflower florets. 2) buttermilk brine. 3) panko breadcrumbs & almonds. 4) plain flour & potato starch. The breading is a double coat, as follows: dip each cauliflower floret into the flour & potato starch mixture, shake off excess, dip into the buttermilk brine again, shake off excess, and then into the panko & almond mixture. Be sure to fully coat the cauliflower! Repeat for all florets, and set them onto a parchment-lined baking tray. Optional: drizzling with ~1 tablespoon of olive oil helps them crisp up.
### Step 5: Bake & Finish: Bake for around 30 minutes, or until lightly golden brown & crispy. When the cauliflower is almost done baking, re-heat the sauce (the sauce should be warm/hot, so the cauliflower won't turn soggy). Toss the baked cauliflower in sauce right after it comes out of the oven. Sprinkle with white sesame seeds. Serve warm.
Bake & Finish: Bake for around 30 minutes, or until lightly golden brown & crispy. When the cauliflower is almost done baking, re-heat the sauce (the sauce should be warm/hot, so the cauliflower won't turn soggy). Toss the baked cauliflower in sauce right after it comes out of the oven. Sprinkle with white sesame seeds. Serve warm.