Korean Cauliflower

Cauliflower florets are battered in a spiced chickpea-flour mixture, roasted in a hot oven, and drizzled with a homemade Korean hot sauce.

Korean Cauliflower

Makes four servings
Prep time: 25 minutes
Cook time: 35 minutes




  • 1/2 cup chickpea flour
  • 1 tsp. smoked paprika
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1/2 cup water
  • 1 medium head cauliflower, trimmed into florets
  • 1 tbs. avocado oil or coconut oil
  • 1/4 cup scallions, sliced thinly on the diagonal, as garnish (optional)


  • 1 tbs. red-chili or gochujang paste
  • 3 tbs. rice wine or sherry
  • 2 tbs. rice vinegar
  • 1 tbs. tamari
  • 3 tbs. honey
  • 1 tsp. sesame oil
  • 1 clove garlic, minced
  • 1 tbs. minced fresh gingerroot


  1. Preheat oven to 450 degrees F.
  2. To make the batter, combine chickpea flour, smoked paprika, salt, and baking soda in a medium bowl. Whisk, then whisk in the water until smooth.
  3. Toss cauliflower florets in the batter, making sure to coat each piece.
  4. Place a heavy baking sheet in the hot oven and let it heat for five minutes.
  5. Remove and drizzle with avocado or coconut oil, then spread the cauliflower on top of the hot oil.
  6. Drizzle leftover batter over any bare spots on cauliflower. Quickly put the pan back in the oven to retain its heat. Bake 25 minutes.
  7. While the cauliflower bakes, make the sauce: In a small saucepan, combine all the ingredients. Place the pot over medium-high heat and bring to a boil. Reduce to a simmer and cook for about five minutes, until slightly thickened.
  8. Remove the baking sheet from the oven and flip the cauliflower with a spatula. Drizzle evenly with the sauce and bake for 10 minutes longer.
  9. Garnish with scallions and serve immediately.

is a Minneapolis-based recipe developer and cookbook author.

Photos: Andrea DAgosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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