Sticky Korean Cauliflower

Recipe by Daily Disher

Sticky Korean Cauliflower features crispy panko-coated cauliflower florets tossed in a bold sauce made with gochujang, soy sauce, and brown sugar, finished with sesame seeds and green onions.

Course: Appetizer

Cuisine: Korean

Difficulty: Medium

Servings

Prep time

15 minutes

Cooking time

30 minutes

Calories

350 kcal

45 minutes

Ingredients

1 head cauliflower

1 cup all-purpose flour

1 cup water

1 cup panko breadcrumbs

½ cup soy sauce

½ cup brown sugar

2 tablespoons gochujang

2 cloves garlic

1 tablespoon sesame oil

1 tablespoon rice vinegar

2 tablespoons sesame seeds

2 stalks green onions

Directions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to avoid sticking.

Cut the cauliflower into bite-sized florets and set aside for later use after rinsing thoroughly.

In a bowl, mix the flour and water to form a smooth batter for coating the cauliflower.

Dip each cauliflower floret into the batter and then coat with panko breadcrumbs for extra crispiness.

Place the coated cauliflower florets on the prepared baking sheet and bake for 20-25 minutes until crisp.

Meanwhile, in a saucepan, combine soy sauce, brown sugar, gochujang, minced garlic, sesame oil, and rice vinegar.

Heat the sauce on medium heat, stirring continuously until it thickens, which should take about 5 minutes.

Remove the cauliflower from the oven and toss it generously in the sticky Korean sauce you just prepared.

Sprinkle sesame seeds and chopped green onions over the cauliflower before serving to enhance flavor.

Nutrition Facts

Total number of serves:

4 servings

Calories:

350kcal

Cholesterol:

0mg

Sodium:

620mg

Potassium:

400mg

Sugar:

Protein:

Calcium:

60mg

Iron:

2mg

Sticky Korean Cauliflower

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