Get ready to transform the humble cauliflower into a mind-blowing culinary experience that will have everyone at your table begging for seconds! This Crispy Breaded Gochujang Cauliflower is not just a recipe—it's a flavor explosion that combines the perfect balance of crunch, heat, and irresistible Korean-inspired goodness. Whether you're a spice lover, a vegetarian looking for a show-stopping dish, or simply someone who craves mind-blowing textures, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 head cauliflower
- 1/2 cup gochujang
- 1 cup flour
- 1 cup breadcrumbs
- 1/2 cup water
- Salt to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Wash the head of cauliflower thoroughly under cold water. Remove the leaves and stem, then cut the cauliflower into bite-sized florets, ensuring they are relatively uniform in size for even cooking.
- In a large mixing bowl, combine the gochujang and water. Stir until the mixture is smooth and well combined. This will be your spicy marinade.
- In another bowl, place the flour and season it with salt to taste. Mix well to ensure the salt is evenly distributed throughout the flour.
- In a third bowl, add the breadcrumbs. You can use plain or panko breadcrumbs for extra crunch. Optionally, you can season the breadcrumbs with a pinch of salt or spices like garlic powder or paprika for additional flavor.
- Take each cauliflower floret and dip it into the flour mixture, ensuring it is fully coated. Shake off any excess flour.
- Next, dip the floured cauliflower into the gochujang mixture, making sure it is well coated.
- Finally, roll the cauliflower in the breadcrumbs until they are fully covered. Press down gently to help the breadcrumbs adhere to the cauliflower.
- Place the breaded cauliflower florets on the prepared baking sheet in a single layer, ensuring they are not touching each other for maximum crispiness.
- Once all the florets are breaded and arranged on the baking sheet, place the sheet in the preheated oven.
- Bake for about 20 minutes, or until the cauliflower is golden brown and crispy. You may want to flip the florets halfway through the cooking time to ensure even browning.
- Once cooked, remove the baking sheet from the oven and let the cauliflower cool for a few minutes before serving.
- Serve the crispy breaded gochujang cauliflower hot, garnished with sesame seeds or chopped green onions if desired. It pairs well with rice or as a standalone snack!
Tips
- Floret Size Matters: Cut your cauliflower into uniform, bite-sized pieces to ensure even cooking and maximum crispiness.
- Breading Technique: The secret to ultimate crunch is the three-step coating process—flour, gochujang mixture, then breadcrumbs. Don't skip any step!
- Space is Key: When baking, make sure florets are spread out and not touching. This ensures they get crispy on all sides instead of steaming.
- Customize Your Spice: Adjust the gochujang quantity to control the heat level. More gochujang means more kick!
- Extra Crispiness Hack: For an even crunchier texture, you can briefly freeze the breaded cauliflower before baking.
- Serving Suggestions: Serve immediately for maximum crispiness, and consider garnishing with sesame seeds, green onions, or a drizzle of extra gochujang sauce.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 8g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
