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–+ servings

Roasted Gochujang Cauliflower Vegan Recipe

Crispy baked gochujang cauliflower with a thick, clingy sauce. Easy, delicious, and one of the best gochujang recipes vegan foodies love!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1
Course: Dinner
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

  • 1/2 cup rice flour
  • 1/2 cup double zero or all-purpose flour 00
  • 3 tablespoons cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup water
  • cooking spray
  • 1 medium head cauliflower chopped into florets (Bigger sized florets works well here. Try make the pieces as uniform as possible. This should make 4-5 cups of florets.)
  • 1/3 cup vegan gochujang paste
  • 1/4 cup soy sauce
  • 2 tablespoons agave syrup
  • 2 tablespoons mirin
  • 1 cup water
  • 1 tsp rice vinegar don't add until the very end
  • cooked rice see Notes
  • scallions chopped
  • sesame seeds
  • crushed peanuts optional

Method
 

to make the gochjang cauliflower
  1. Preheat the oven to 425°F and line two baking sheets with parchment paper.
  2. Whisk the flours, cornstarch, baking powder, and salt in a large bowl, then stir in the water until combined.
  3. Add the florets to the batter and toss by hand to coat evenly; lift each piece and shake vigorously to remove excess batter.
  4. Place the coated florets on the prepared baking sheets, repeating the process for all pieces.
  5. Coat the tops of the florets thoroughly with cooking spray.
  6. Bake for 15 minutes.
  7. Flip the florets, spray the other side with cooking spray, and bake for an additional 10 to 12 minutes.
  8. Prepare the sauce while the florets continue to bake.
to make the sauce
  1. Whisk the gochujang, soy sauce, agave, mirin, and water together in a small bowl.
  2. Pour the mixture into a wide, non-stick skillet over medium heat.
  3. Simmer for 5 to 7 minutes while whisking occasionally until thickened, then remove from heat and whisk in the vinegar.
  4. Transfer the baked florets to the skillet and toss gently to coat, tipping the pan and using a spoon if necessary for even coverage.
to serve
  1. Divide rice between two plates, top with the florets, and garnish as desired.

Notes

Batter Texture: I have learned that shaking off the excess batter is the most important step because if the coating is too thick, the cauliflower ends up doughy rather than light and airy.
Flour Substitutions: I love using rice flour for that signature crunch, but if you do not have double zero flour, all-purpose works just fine as long as you do not skip the cornstarch since it is the secret to keeping things crispy.
Sauce Control: When you are simmering the sauce, keep a close eye on it because it can go from a perfect glaze to a sticky mess quickly, so I usually pull it off the heat the moment it coats the back of my spoon.
Storage and Reheating: If you have leftovers, I highly recommend reheating them in a hot oven or an air fryer to bring back the crunch, as the microwave will just make the batter soft.
Adjusting Heat: Gochujang brands vary wildly in spice levels, so I always taste a tiny bit of my paste first and might add an extra splash of agave if I find the heat is a bit too intense.
Serving Suggestion: I think the crushed peanuts are a non-negotiable addition because that extra fatty crunch perfectly balances the sweet and spicy glaze... it really rounds out the dish.