Crispy Cauliflower with Gochujang Ketchup! Chunks of seasoned, breaded cauliflower baked to perfection and served with a delicious and flavorful gochujang ketchup! We hope you try this!
My love for cauliflower continues! I wanted to make an even crispier version of cauliflower bites. I tried gluten free panko. Wasn’t a fan. Use regular panko for this. I also liked panko more than using breadcrumbs. One thing I want to try: crushed up Ritz crackers on the cauliflower and then cooked in the air fryer. I’ll work on that.
Just like my other recipe, these can work baked in the oven and in the air fryer. I like the oven method for this because I am able to bake more at once. With my air fryer, I am limited with the amount of cauliflower I can air fry at one time.
Crispy Cauliflower with Gochujang Ketchup
I was going to brush all the cauliflower with the glaze but then I decided to make it a little thicker and serve it on the side so my kids could enjoy it. This way, you can dip in the gochujang ketchup, or not. It’s totally up to you.
I honestly think this is a great way to get your kids to eat vegetables if they don’t like them. Try this with broccoli, zucchini, carrots, sweet potatoes, you name it. Heck, I might even try Brussels sprouts too. Try the recipe and let me know!
Crispy Cauliflower with Gochujang Ketchup
Ingredients
- 1 head cauliflower cut into florets or 1 to 1 1/2 inch pieces
- 2 large eggs whisked
- 2 cups panko
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/4 to 1/2 teaspoon black pepper
For the gochujang ketchup:
- 1/2 cup low sodium soy sauce
- 1/4 cup brown sugar
- 1 tablespoon brown rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger minced
- 2 cloves garlic minced
- 1 heaping tablespoon gochujang
- 1 tablespoon cornstarch
- fresh scallions or green onions diced for garnish, optional
- sesame seeds for garnish, optional
Instructions
For the cauliflower:
- Preheat your oven to 400 degrees. Prepare two lined baking sheets. If you have an oven safe rack to place onto the baking sheet for your cauliflower to sit on, even better.
- Using medium sized shallow bowls, prep workstation with the cauliflower, whisked eggs, and the panko. Season the panko with the garlic powder, salt and pepper and mix to combine. One at a time, dip the cauliflower into the eggs and then into the panko mixture and place on your prepared baking sheet. Bake in the oven for about 25 to 30 minutes (depending on how crispy you want the cauliflower), flipping or tossing the cauliflower halfway through baking.
For the gochujang ketchup:
- Combine the all of ingredients from the soy sauce to the cornstarch in a small saucepan over medium heat, whisking until smooth and thickened, about 5 minutes. Remove from heat and pour into a little serving dish or bowl.
- To serve: Garnish the cauliflower with diced green onions and sesame seeds if desired. Enjoy with the gochujang ketchup!
Leave a Reply