| Prep: 15 mins | Cook: 25 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 272 | 7g | 1g | 49g |
| sugars | fibre | protein | salt |
| 10g | 5g | 9g | 1.4g |
Why I Love South Korean Vegan Yangnyeom Cauliflower
One might wonder about a lad from Nebraska finding a home in the flavors of a dish like Vegan Yangnyeom Cauliflower. There’s something transportation about South Korean cuisine that I find incredibly enticing and exciting. The vibrant medley of spices wrapped around the humble cauliflower florets creates a symphony of tastes that I simply cannot resist. This recipe springs from far away, yet captures the same principles of farm-to-table freshness that I hold so dear from my upbringing.
A Beautiful Blend
My adventures in Midwestern kitchens, the corn fields acting as my playground, had taught me the essence of comfort food; of simplicity. The Midwest has a rich tradition of using food as an expression of love and community, a sentiment I feel is emulated in every bite of Vegan Yangnyeom Cauliflower. Birthing a dish that is at once comforting and adventurous is no small feat, something I believe one of my inspirations, Chef David Chang – of Momofuku fame, encapsulates incredibly well in his own cooking.
Pleasures in Pairing
Aside from its standalone brilliance, the Vegan Yangnyeom Cauliflower pairs splendidly with other Asian dishes. A refreshing cucumber salad or a soothing steamed rice would make for ideal companions, toning down the heat from the gochujang sauce, and creating a perfectly rounded meal.
The joy I derive from making and serving the Vegan Yangnyeom Cauliflower is powered by the potent combination of comfort-driven flavors and underpinning it all, is an ode to the fresh produce that has been a constant in my life. I believe anyone who relishes the combination of heartland cuisine with a dash of international flavor, will appreciate this recipe.
What You’ll Need
- 1 large head of Cauliflower, cut into florets
- 1 cup of All-purpose Flour
- Salt to taste
- 1/2 tsp of Pepper
- 1/2 tsp of Garlic Powder
- 1 cup of Non-dairy Milk
- 2 cups of Panko Breadcrumbs
- 1/4 cup of Vegetable Oil
- 1/2 cup of Korean Gochujang Sauce
- 2 tbsp of Soy Sauce
- 2 tbsp of Rice Vinegar
- 1 tbsp of Maple Syrup or Agave Nectar
- 1 tsp of Sesame Oil
- 1 tsp of Grated Ginger
- 2 cloves of Garlic, minced
Method
Step One
Preheat your oven to 425°F (220°C). Wash and cut your cauliflower head into florets, ensuring to keep them around the same size for even baking.
Step Two
In a large bowl, mix together the flour, salt, pepper, and garlic powder. Slowly add in the non-dairy milk while stirring to make a batter. The batter should be thick enough to coat the cauliflower.
Step Three
Dip each piece of cauliflower into the batter, ensuring that it’s fully coated. Then, dip it into the Panko breadcrumbs, pressing lightly to ensure they adhere.
Step Four
Spread out the prepared cauliflower pieces onto a baking sheet lined with parchment paper or a silicone baking mat. Drizzle about half of the vegetable oil over top.
Step Five
Bake the cauliflower in the preheated oven for about 20-25 minutes, flipping once and drizzling the remaining vegetable oil over top midway through baking. The cauliflower should be golden brown and crispy.
Step Six
While the cauliflower is baking, prepare the sauce. In a small saucepan over medium heat, mix together the Korean Gochujang sauce, soy sauce, rice vinegar, maple syrup or agave nectar, sesame oil, grated ginger, and minced garlic. Bring to a simmer and cook for about 5 minutes, stirring occasionally.
Step Seven
Once the cauliflower is done baking, remove from the oven and let it cool slightly. Then, drizzle the sauce over the cauliflower or toss the cauliflower in the sauce to coat it completely.
Step Eight
Serve your Vegan Yangnyeom Cauliflower hot, with extra sauce on the side for dipping if desired. Enjoy!
