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Sticky and Spicy Baked Cauliflower
Battering and oven-baking large cauliflower florets gives them a slightly crackly, just-rich-enough exterior that’s ideal for coating in a sticky-sweet gochujang glaze.
👥 4 Servings👤 Christina Chaey📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●whisk
- ●oven
- ●pan
- ●skillet
📝 Preparation Steps
1
Preheat oven to 400°. Whisk flour, cornstarch, baking powder, and salt in a large bowl to combine. Whisk in 1 cup water to create a thin pancake-like batter (you may need to add more water to achieve the right consistency). Using your hand or 2 forks and working one at a time, dip cauliflower florets into batter, letting excess drip back into bowl, and divide between 2 parchment-lined rimmed baking sheets. Bake cauliflower until edges are just beginning to turn golden brown, 20–⏱️ 25 minutes.
2
Meanwhile, whisk gochujang, soy sauce, maple syrup, mirin, and 1 cup water in a medium bowl. Pour sauce into a skillet large enough to hold all of the cauliflower florets (a 12" skillet should do it) and bring to a simmer over medium heat, whisking occasionally. Cook, whisking, until sauce is thick enough to coat a spoon, 8–⏱️ 10 minutes. Stir in vinegar and remove pan from heat.
3
Using tongs, transfer cauliflower to skillet with glaze and toss until florets are evenly coated in sauce.
4
Divide rice among shallow bowls and spoon cauliflower over. Top with sesame seeds and scallions.
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