Description
This Korean Popcorn Cauliflower recipe features crispy, bite-sized cauliflower florets coated in a spicy gochujang batter and breadcrumbs, baked to golden perfection and tossed in a flavorful, tangy Korean-inspired sauce. Perfect as a plant-based appetizer or snack, it balances heat, sweetness, and umami in a gluten-free and dairy-free dish.
Ingredients
Cauliflower Coating
- 1 small head cauliflower
- 1 cup gluten free all purpose flour (sub regular if not GF)
- 1 cup non-dairy milk
- 2 teaspoons gochujang/red chili paste
- 2/3 cup plain gluten free breadcrumbs (sub regular if not GF)
Sauce
- 1/4 cup low sodium soy sauce or tamari
- 1/4 cup gochujang paste
- 1 tablespoon tomato paste
- 2 tablespoons water
- 3 tablespoons honey
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons minced garlic
- 1 teaspoon fresh grated ginger
- 1 teaspoon cornstarch + 1 teaspoon water
Instructions
- Preheat Oven: Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius) to prepare for baking the cauliflower.
- Cut Cauliflower: Cut the cauliflower into small, bite-sized florets for easy eating and even cooking.
- Whisk Batter: In a large mixing bowl, whisk together the gluten-free flour, non-dairy milk, and 2 teaspoons of gochujang paste until smooth to create the batter that will coat the cauliflower.
- Coat Cauliflower with Batter: Toss the cauliflower florets in the batter until fully and evenly coated, making sure each piece is covered.
- Add Breadcrumbs: Add the gluten-free breadcrumbs to the bowl and toss the battered cauliflower until evenly coated with the breadcrumbs for a crispy texture.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper, then spread the coated cauliflower in a single layer to ensure even baking.
- Bake: Bake the coated cauliflower for 25-30 minutes, or until the florets turn lightly golden brown and crispy on the edges.
- Prepare Sauce: While the cauliflower bakes, combine the soy sauce, gochujang paste, tomato paste, water, honey, toasted sesame oil, rice vinegar, minced garlic, and grated ginger in a small pot and whisk together.
- Simmer Sauce: Heat the sauce mixture over low heat until warmed through. Then whisk the cornstarch with 1 teaspoon of water and add it to the pot.
- Thicken Sauce: Continue whisking and simmer the sauce until it thickens slightly, then remove from heat and set aside to cool.
- Toss Cauliflower in Sauce: Once the cauliflower is baked, allow it to cool for about 5 minutes, transfer it to a large bowl, and toss with the prepared sauce until the cauliflower is evenly coated.
- Serve: Serve the Korean Popcorn Cauliflower immediately, garnished with chopped scallions and a sprinkle of red pepper flakes if desired. Enjoy this spicy and crispy snack fresh.
Notes
- For a regular flour and breadcrumb option, substitute gluten-free ingredients with all-purpose flour and regular breadcrumbs.
- If gochujang paste is unavailable, substitute with any red chili paste or chili garlic sauce, adjusting spiciness to taste.
- Non-dairy milk can be substituted with regular milk if dairy is not an issue.
- For extra crispiness, cook on a wire rack placed over the baking sheet.
- This recipe can be doubled for larger gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
