This Sticky Korean Cauliflower transforms humble cauliflower into an irresistible dish that’s bursting with bold Korean flavors. Each floret gets a crispy panko coating that becomes golden and crunchy in the oven, then gets tossed in a glossy, addictive sauce that perfectly balances sweet brown sugar with spicy gochujang and savory soy sauce. Topped with nutty sesame seeds and fresh green onions, it’s a plant-based dish that satisfies even the most devoted meat lovers.
If you’re drawn to these bold Asian flavors, you’ll absolutely love our Bang Bang Cauliflower with its similar crispy texture and spicy-sweet appeal. For another Korean-inspired favorite, try the Korean BBQ Pork that brings the same complex, savory-sweet flavors to your dinner table.
Sticky Korean Cauliflower
Sticky Korean Cauliflower features crispy panko-coated cauliflower florets tossed in a bold sauce made with gochujang, soy sauce, and brown sugar, finished with sesame seeds and green onions.
4
servings15
minutes30
minutes350
kcal45
minutesIngredients
1 head cauliflower
1 cup all-purpose flour
1 cup water
1 cup panko breadcrumbs
0.5 cup soy sauce
0.5 cup brown sugar
2 tablespoons gochujang
2 cloves garlic
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 tablespoons sesame seeds
2 stalks green onions
Directions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to avoid sticking.
- Cut the cauliflower into bite-sized florets and set aside for later use after rinsing thoroughly.
- In a bowl, mix the flour and water to form a smooth batter for coating the cauliflower.
- Dip each cauliflower floret into the batter and then coat with panko breadcrumbs for extra crispiness.
- Place the coated cauliflower florets on the prepared baking sheet and bake for 20-25 minutes until crisp.
- Meanwhile, in a saucepan, combine soy sauce, brown sugar, gochujang, minced garlic, sesame oil, and rice vinegar.
- Heat the sauce on medium heat, stirring continuously until it thickens, which should take about 5 minutes.
- Remove the cauliflower from the oven and toss it generously in the sticky Korean sauce you just prepared.
- Sprinkle sesame seeds and chopped green onions over the cauliflower before serving to enhance flavor.
Nutrition Facts
- Total number of serves: 4
- Calories: 350kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
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For Asian-inspired favorites, our Beijing Beef and Crispy Baked Korean Tofu Bowls bring that same bold, restaurant-style flavor to your home kitchen. When you’re craving plant-based options, the Vegan Spicy Potato Kale Bowls and Jamaican Vegan Rasta Pasta deliver satisfying meals packed with vibrant flavors. Need quick weeknight wins? Our Garlic Chicken with Broccoli and Spinach and Pineapple Chicken and Rice get delicious dinner on the table fast.
Browse our full collection for more kitchen inspiration that’ll have your family asking for seconds.
