Spicy Vegan Korean Baked Cauliflower | Kathy's Vegan Kitchen

gochujang

🥗Healthier: sriracha

💰Cheaper: chili paste

Sriracha offers a similar heat with less sweetness.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more affordable option.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is a cost-effective sweetener.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a budget-friendly substitute.

Remove the core and stem of the cauliflower and cut it into equal-sized florets.

In a bowl, mix 2 cups of oat milk, 2 cups of chickpea flour, 1/4 cup of nutritional yeast, and 1 teaspoon of cayenne pepper until smooth.

Pour the batter into a shallow bowl.

Preheat the oven to 400°F (204°C).

Dip each cauliflower floret into the batter, shake off the excess, and place it on a baking sheet lined with a silicone mat or parchment paper.

Bake the cauliflower in the preheated oven for 20 to 25 minutes, depending on the size of the florets.

Prepare the sauce by whisking together 1/2 cup of Korean chili sauce, 1/4 cup of low sodium soy sauce, 1 tablespoon of maple syrup, and 2 tablespoons of water.

Once the cauliflower is done baking, place it in a bowl and pour half of the sauce over it, tossing to coat.

Return the coated cauliflower to the baking sheet and bake for an additional 10 minutes at 400°F (204°C).

Remove from the oven and serve as a snack or with rice or quinoa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens