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Seriously Crispy & Spicy Baked Korean Cauliflower Bites (Vegan Option!)

Transform humble cauliflower into addictive, crispy, sticky, spicy, and slightly sweet bites. This baked recipe is lighter than fried versions, easy enough for a weeknight, and a guaranteed crowd-pleaser. Can be made vegan using maple syrup.
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Cook Time 30 minutes

Equipment

  • Oven
  • large baking sheet Use two if needed to avoid overcrowding
  • Parchment paper For easy cleanup
  • Large bowl
  • Medium bowl
  • Spatula
  • Spoon
  • Whisk
  • Airtight container For storing leftovers
  • Air Fryer Optional, for reheating

Ingredients
  

Hauptzutaten

  • 1 large head Cauliflower Look for one that's firm and white.
  • 2 Garlic cloves Fresh is best here for that punchy flavor. Give 'em a mince!
  • 1 tsp fresh Ginger Adds a wonderful warmth and zing. Peeling and grating it fresh makes all the difference.
  • 2 Green onions For garnish and a fresh bite at the end. We'll use the white and green parts.
  • 1 tbsp Honey or maple syrup Use honey if you like, or maple syrup for a perfectly delicious vegan version!
  • 2 tbsp Soy sauce Brings the salty, umami depth. Use low-sodium if you prefer.
  • 0.5 tsp Black pepper A little kick to balance the other flavors.
  • 2 tbsp Gochujang The star of the show! This Korean chili paste is fermented, giving it complex, spicy, and slightly sweet notes. Don't skip this!
  • 0.5 tsp Salt Just a touch to enhance everything. Adjust to your soy sauce.
  • 1 tsp toasted Sesame seeds For garnish and a lovely nutty aroma.
  • 2 tbsp Olive oil To help our cauliflower get beautifully roasted and crispy initially.
  • 1 tsp Rice vinegar Adds a touch of brightness and acidity to the sauce.
  • 1 tbsp Sesame oil Drizzle this in at the end of the sauce mixing – it adds that signature fragrant finish!

Instructions
 

  • First things first, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  • Prep your cauliflower: Wash the head, remove the leaves and stem, and cut it into bite-sized florets. Try to keep them roughly the same size so they cook evenly.
  • In a large bowl, toss the cauliflower florets with the 2 tbsp of olive oil and 1/2 tsp of salt. Spread them out in a single layer on your prepared baking sheet. Don't overcrowd the pan! If they're too crowded, they'll steam instead of getting crispy. Use two pans if needed.
  • Roast the cauliflower for about 15-20 minutes. This initial roast is KEY to getting them crispy before the sauce goes on and makes them sticky. You want them starting to soften and maybe get a little golden in spots.
  • While the cauliflower is roasting, make the magical sauce! In a medium bowl, whisk together the minced garlic, grated ginger, honey or maple syrup, soy sauce, black pepper, gochujang, rice vinegar, and sesame oil. Give it a good stir until everything is well combined and looks like a glossy, delicious glaze.
  • Once the cauliflower has had its initial roast, take it out of the oven. Carefully transfer the partially roasted florets back into the large bowl you used earlier.
  • Pour the delicious Korean sauce all over the warm cauliflower. Use a spatula or spoon to gently toss everything together, making sure each floret is nicely coated in that sticky, spicy goodness.
  • Return the sauced cauliflower to the baking sheet, again spreading it out in a single layer.
  • Pop it back in the oven for another 10-15 minutes. Keep an eye on it – you want the sauce to caramelize and get sticky, and the edges of the cauliflower to look crispy and maybe a little charred.
  • While it's finishing up in the oven, thinly slice your green onions.
  • Once done, remove from the oven. Garnish immediately with the sliced green onions and toasted sesame seeds.
  • Serve hot and watch them disappear! Seriously, they are so good right out of the oven.

Notes

Why You'll Love This:
Fast, Easy, Giftable, Crowd-pleasing.
Substitutions & Additions:
- Swap the Veggie: Use roasted broccoli florets, brussels sprouts, or firm tofu instead of cauliflower.
- Sweetener: Use honey or maple syrup interchangeably. Agave also works.
- Spice Level: Reduce gochujang for less spice (start with 1 tbsp) and add sweetener. For more heat, add red pepper flakes.
- Make it a Meal: Serve over steamed rice or quinoa. Add steamed or sautéed greens.
- Crunch Factor: Sprinkle chopped peanuts or cashews.
Tips for Success:
- Cut Evenly: Cut florets about 1-1.5 inches for even cooking.
- Don't Crowd the Pan: Essential for crispiness. Use two pans if needed.
- Pre-Roast is Key: Baking plain first draws moisture and starts crisping.
- Taste the Sauce: Adjust sweetness, saltiness, or spiciness before tossing.
- Serve Immediately: Best when hot and fresh from the oven.
- Prep Ahead: Cut cauliflower and make the sauce a day in advance. Store separately in the fridge.
How to Store It:
Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. Texture will be softer.
How to Reheat:
Best in a preheated oven at 350°F (175°C) for 5-10 minutes, or an air fryer for a few minutes. Microwaving makes them soft.
FAQs:
- Is this recipe vegan? Yes, if using maple syrup instead of honey.
- How to make it less spicy? Reduce gochujang (try 1 tbsp) and add extra sweetener.
- Can I use pre-cut cauliflower? Yes, if pieces are bite-sized.
- Why bake plain first? Helps draw moisture and start crisping before adding sauce.