Sticky & Spicy Baked Cauliflower

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In

Recipe: #38127

January 23, 2022



"To serve over rice Recipe source: Bon Appetit (Feb/2022)"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (76.2 g)
  • Calories 199.9
  • Total Fat - 1 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 1404.3 mg
  • Total Carbohydrate - 44.6 g
  • Dietary Fiber - 3.5 g
  • Sugars - 7.1 g
  • Protein - 5 g
  • Calcium - 193.7 mg
  • Iron - 1.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 400 degrees F.

Step 2

In a large bowl whisk together the dry ingredients (flour -salt) and then whisk in 1 cup water -- you want a pancake like batter. Using your hands or two forks on working with only one floret at a time, dip cauliflower floret into batter, letting excess batter drip back into the bowl and place on 2 parchment lined baking sheets. Repeat with all florets.

Step 3

Bake for 20-25 minutes or until edges begin to turn golden brown.

Step 4

Meanwhile in a small bowl make the sauce by combining the next 4 ingredients (gochujang - miring) plus one cup water and then pour the sauce into a large skillet over medium heat and bring to a simmer, whisking occasionally for 8-10 minutes or until sauce is thick enough to coast a spoon. Stir in vinegar and remove from heat.

Step 5

Using tongs transfer cauliflower to the skillet and toss until cauliflower is coated with sauce.

Step 6

Place rice in shallow bowls and spoon cauliflower over the top and then top with sesame seeds and scallions.

Tips & Variations


No special items needed.

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