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+ servings
5 from 3 votes

Korean Popcorn Cauliflower

by: claire cary

This baked korean popcorn cauliflower is the perfect appetizer for a crowd! It's crispy, vegan, gluten free and incredibly easy to make. With a subtly sweet and spicy sauce, this is sure to be a favorite.
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Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
6

Ingredients

Cauliflower

Sauce

  • ¼ cup low sodium soy sauce or tamari
  • ¼ 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 tsp water

Instructions

  • Preheat the oven to 425 degrees Fahrenheit.
  • Cut the cauliflower into small, bite sized florets.
  • Whisk together the flour, milk and gochujang in a large mixing bowl.
  • Toss the cauliflower in the bowl until well coated.
  • Toss in the breadcrumbs until well coated.
  • Add to a baking sheet lined with parchment paper.
  • Bake for 25-30 minutes or until lightly golden brown.
  • Meanwhile, whisk together all ingredients for the sauce aside from the cornstarch in a small pot.
  • Heat over low heat, then whisk together the cornstarch with 1 teaspoon of water and add to the pot.
  • Whisk together and simmer until it thickens, then remove from heat and let cool.
  • When the cauliflower is done, let cool for about 5 minutes, then transfer to a bowl and toss with the sauce.
  • Serve immediately with chopped scallions and red pepper flakes. Enjoy!

Notes

Sub maple syrup for honey for a vegan option!
Serving: 1cup / Calories: 217kcal / Carbohydrates: 39g / Protein: 8g / Fat: 5g / Fiber: 5g / Sugar: 13g

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