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Easy Korean Cauliflower Bites
These Easy Korean Cauliflower Bites are the perfect meatless snack or appetizer, fully coated a nice spicy Korean-inspired sauce. Completely crispy bites that are easy to make, completely dairy-free, and can be re-purposed over a salad, on tacos, atop rice or pasta----you name it.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients
Cauliflower:
1 cup Califia Farms Original Oat Drink
1 head of cauliflower, chopped into florets
2 cups breadcrumbs
1/2 cup flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon smoked paprika
Pinch of red pepper flakes
Glaze/Sauce:
1/2 cup organic brown sugar
2 Tablespoons rice vinegar
2 Tablespoons soy sauce
2 Tablespoons Gochujang/chilli paste
1/4 cup vegetable stock
Directions
01
TO MAKE THE CAULIFLOWER BITES:
Preheat your oven to 230 degrees Celsius and line your baking sheet with baking paper
02
NOTE: Doing this step is a MUST to prevent sticking
03
In a medium bowl, add the Oat milk, flour, salt, black pepper, smoked paprika, and red pepper flakes, and whisk together until fully combined and mostly smooth
04
Set aside
05
In a separate bowl, add bread crumbs and set aside also
06
Now, dip each cauliflower into batter (shaking off any excess) and then toss into bread crumbs
07
Then lay each cauliflower side by side on the baking sheet (about an inch apart)
08
Repeat until all cauliflower are coated
09
Bake for 30-35 minutes or until golden brown and “crunchy” looking
10
NOTE: If not crispy enough, turn on broil and bake for another 5-10 minutes
11
TO MAKE THE SAUCE:
Place all
ingredients in a medium saucepan over medium-high heat and whisk together until it begins to boil
12
Reduce heat to low-medium and let everything simmer for about 15 minutes or so, stirring occasionally
13
Once thickened enough to desired consistency, remove from heat and let cool
14
Once cauliflowers are crisp, remove from oven and toss them in the sauce until fully coated
15
To serve, add cauliflower bites to a salad, tacos, atop pasta, as a topping on pizza, with quinoa or rice, or by themselves with vegan Ranch dipping sauce
16
Enjoy!"
