Around this time of year, I start getting really into cauliflower. It might be because it is technically in season. I think the other reason is because I get to turn on the oven and make these delicious Gochujang Cauliflower Bites.
These are delicious, but they also happen to be pretty easy to make and involve only a handful of ingredients. As a result, these bites have made a regular appearance the last few weeks, even at my husband’s request. Funny part is that my husband generally turns his nose up to cauliflower on it’s own. These bites seem to be enough to change his opinion though, so I indulge him.
What is Gochujang?
There is a chance you looked at this post and had no idea what gochujang is. Honestly, this has only been a recent discovery for me within the last few years. Originally made familiar to me by the Asian vegan YouTuber MommyTang. In essence, it is a savory, sweet and spicy fermented red pepper paste. The main ingredients include chili pepper, glutinous rice, fermented soybean powder, barley malt powder and salt. This fermented condiment is a popular staple in a good majority of Korean dishes.
Luckily, I have found this condiment fairly easily even out in the middle of no where. However, if you are stuck and can’t find this yummy ingredient, you can try to sub out with something like Sriracha. It is not the same thing, but can get you by if you are in a pinch and like spicy.
Why you’ll love these cauliflower bites?
- I know there are a million cauliflower bite recipes out there, but one of my favorite parts about these bites is the minimal effort involved.
- This comes together with just one mixing bowl and use of a baking sheet for baking. Minimal clean up FTW!
- The delicious balance of heat and sweet.
- Crispy outside and nice and tender inside.
- Makes you actually look forward to eating your veggies.
- All the ways you can enjoy them: mixed in a noodle or rice bowls, stuffed in a wrap for lunch, or just enjoyed on its own with dip and other veggies.
One of my personal favorite ways to enjoy it is with noodles and my basic marinated tofu. The hubby is also a fan of it this way too. But the fact he’s been actually asking me to make cauliflower is a dream. Trying to get him to eat his veggies can be a challenge. While I don’t mind mine plain, he definitely needs the flavor. And I am always happy to oblige, especially if it means he’ll eat his share!Print
Perfect balance of sweet and spicy, these gochujang cauliflower bites truly know how to satisfy any picky eater.
- 1 head of cauliflower
- 2 tsp gochujang
- 2 tbsp tahini
- 2 tsp soy sauce
- 2 tsp maple syrup
- 6 tbsp water
- 1/4 cup panko bread crumbs
- Preheat oven to 400F.
- Cut head of cauliflower into bite size pieces and set aside.
- In a medium mixing bowl, combine gochujang, tahini, soy sauce, maple syrup, and water in a bowl and whisk together until smooth.
- Add cauliflower pieces into the bowl with sauce and carefully toss together to fully coat cauliflower pieces.
- Sprinkle bread crumbs over top and toss to coat again.
- Once all pieces are coated, add cauliflower pieces to lined baking sheet and place in the over for 20 minutes or until you see pieces become golden around the edges.
- Using a fork, carefully flip cauliflower pices and then bake tray again for another 10 minutes.
- Remove from oven and allow to cool for at least 5 minutes before serving.
- If you can’t find gochujang, feel free to replace with equal parts sriracha sauce.
- If you’d like to make this recipe gluten free, replace soy sauce with tamari or gluten free soy sauce and replace bread crumbs with some gluten free bread crumbs instead.
- For some really tasty tahini, I am a huge fan of Soom Foods. Use this link to get 10% off of your order with them.
Keywords: bread crumbs, cauliflower, gochujang, maple syrup, panko, soy sauce, tahini
Did You Try This Recipe?
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