![A plate of rice topped with a spicy red sauce coated cauliflower](https://assets.epicurious.com/photos/636cb70637f05c2eddbd47b9/1:1/w_2560%2Cc_limit/20211118-0222-Healthyish0187.jpg)
No need to deal with a pot of hot oil to get crispy battered cauliflower. These oven-baked florets come out crackly and just rich enough before getting bathed in a sticky-sweet gochujang glaze.
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What you’ll need
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Tongs
$21 At Amazon
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Whisk
$10 At Amazon
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Large Straight-Sided Skillet
$200 At Amazon
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Chef's Knife
$34.53 At Amazon
Ingredients
4 servings
Step 1
预热烤箱至400°。将面粉、玉米淀粉、贝克ing 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.
Step 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.
Step 3
Using tongs, transfer cauliflower to skillet with glaze and toss until florets are evenly coated in sauce.
Step 4
Divide rice among shallow bowls and spoon cauliflower over. Top with sesame seeds and scallions.
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