This Crispy Baked Korean Chili Cauliflower delivers all the crunch and bold flavor you crave—without deep frying. Instead of gochujang, this recipe highlights the smoky, slightly sweet heat of Collected Foods Korean Chili Flakes, creating a balanced and addictive spicy glaze. Serve over steamed rice with sesame seeds and scallions for a plant-based meal that’s full of bold flavor.
Why You'll Love This Recipe:
✔️ Crispy Without Frying – Oven-baked for a crunchy texture without excess oil.
✔️ Bold & Spicy Glaze – Made with Collected Foods Korean Chili Flakes instead of gochujang.
✔️ Quick & Easy – Ready in under 45 minutes with minimal prep.
✔️ Plant-Based & Flavor-Packed – Perfect for vegetarians or anyone who loves spice.
Ingredients:
Serves 4
- 1 cup (125g) all-purpose flour
- ½ cup cornstarch
- 2 tsp. baking powder
- 1 tsp. Diamond Crystal kosher salt (or ½ tsp. Morton kosher salt)
- 1 large head of cauliflower (about 2½ lb.), cut into large florets
- 3 Tbsp. soy sauce
- 2 Tbsp. pure maple syrup
- 2 Tbsp. mirin
- 2 tsp. unseasoned rice vinegar
- 1 cup water (for batter)
- ½ cup water (for sauce)
- 1½ Tbsp. Collected Foods Korean Chili Flakes, plus more for garnish
- Steamed rice, toasted sesame seeds, and thinly sliced scallions (for serving)
Instructions:
Step 1: Bake the Cauliflower
1️⃣ Preheat oven to 400°F (200°C).
2️⃣ In a large bowl, whisk together flour, cornstarch, baking powder, and salt.
3️⃣ Whisk in 1 cup water to form a thin pancake-like batter. (Add more water if needed to achieve the right consistency.)
4️⃣ Using tongs or your hands, dip cauliflower florets into the batter, letting excess drip off.
5️⃣ Arrange florets in a single layer on 2 parchment-lined baking sheets.
6️⃣ Bake for 20–25 minutes, or until edges begin to turn golden brown.
Step 2: Make the Korean Chili Glaze
7️⃣ In a medium saucepan, whisk together soy sauce, maple syrup, mirin, rice vinegar, ½ cup water, and Collected Foods Korean Chili Flakes.
8️⃣ Bring to a simmer over medium heat, whisking occasionally.
9️⃣ Cook for 8–10 minutes, until the sauce thickens enough to coat a spoon.
🔟 Remove from heat.
Step 3: Coat the Cauliflower
🔟 Using tongs, transfer the baked cauliflower to the saucepan with the glaze.
🔟 Toss until evenly coated in the sticky, spicy sauce.
Step 4: Serve & Garnish
🔟 Divide steamed rice into bowls and top with glazed cauliflower.
🔟 Garnish with toasted sesame seeds, sliced scallions, and an extra sprinkle of Collected Foods Korean Chili Flakes for a spicy kick.
Make-Ahead & Storage Tips
📌 Make Ahead: The glaze can be made up to 3 days in advance and stored in the fridge.
📌 Reheat: Reheat cauliflower in the oven at 375°F for 10 minutes to maintain crispiness.
📌 Storage: Store leftovers in an airtight container for up to 3 days.
Serving Suggestions
✨ Serve over steamed jasmine or brown rice.
✨ Pair with a cool cucumber salad or kimchi for contrast.
✨ Enjoy as a snack, appetizer, or main course!
Why Use Collected Foods Korean Chili Flakes?
Our Korean Chili Flakes (Gochugaru) add a smoky, slightly sweet heat that enhances the flavors of this dish without overpowering it. Unlike generic chili flakes, these authentic Korean chili flakes provide a balanced spice that’s perfect for glazes, marinades, and sauces.
