Ingredients
- 1 cup flour
- 1/2 cup cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 1/2 pounds cauliflower, cut into large florets (1 large head)
- 1/4 cup gochujang (Korean hot pepper sauce)
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup (pure)
- 2 tablespoons mirin
- 2 teaspoons rice vinegar, unseasoned
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.