Description
Crispy Korean Baked Cauliflower is a flavorful and fun dish that transforms humble cauliflower into a crunchy, savory delight. Perfect for gatherings or as a delicious snack, this recipe combines the unique flavors of Korean cuisine with the satisfying texture of baked cauliflower. Each bite bursts with flavor, making it a crowd-pleaser that’s both healthy and irresistible. Enjoy it solo or as a vibrant side dish that elevates any meal!
Ingredients
Scale
- 1 medium head cauliflower (about 4 cups florets)
- 1 cup panko breadcrumbs
- 2 tablespoons Korean gochujang
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon garlic powder
- 1 tablespoon sesame oil
- 2 green onions (for garnish)
- Cooking spray
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Rinse and thoroughly dry the cauliflower florets.
- In a bowl, mix panko breadcrumbs, garlic powder, and sesame oil until well combined.
- Toss cauliflower florets with gochujang and soy sauce until coated.
- Coat the florets in the breadcrumb mixture, then arrange them on the baking sheet in a single layer.
- Lightly spray with cooking spray and bake for 25-30 minutes until golden brown.
- Garnish with chopped green onions before serving warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg