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
Tongs
$18 $14 At Amazon
Whisk
$12 $10 At Amazon
Large Straight-Sided Skillet
$200 At Amazon
Chef's Knife
$61 At Amazon
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat oven to 400°. Whisk flour, cornstarch, baking 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.
