Sticky & Spicy Baked Cauliflower
Add Your Own Photo to this RecipeServings
Prep Time
Cook Time
Ready In
Recipe: #38127
January 23, 2022
Categories: Main Dish, Side Dishes, Vegetables, Cauliflower, Oven Bake, Stove Top more
"To serve over rice Recipe source: Bon Appetit (Feb/2022)"
Ingredients
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.
Related
Recipe Stories / Blog
Chicken Parmesan Bundles - With Spinach and Cream Cheese Filling
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
