Created by ellie on January 23, 2022
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.