Ingredients
for the batter
- 1/2 cup rice flour
- 1/2 cup double zero (00) or all-purpose flour
- 3 TB cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup water
- cooking spray
- one medium-sized head of cauliflower, chopped into florets (Bigger sized florets works well here. Try make the pieces as uniform as possible. This should make 4-5 cups of florets.)
for the gochujang sauce
- 1/3 cup vegan gochujang paste
- 1/4 cup soy sauce
- 2 TB agave syrup
- 2 TB mirin
- 1 cup water
- 1 tsp rice vinegar (don’t add until the very end)
to serve
- cooked rice (see Notes)
- chopped scallions
- sesame seeds
- crushed peanuts (optional)
Instructions
to make the gochjang cauliflower
- Preheat oven to 425. Line two baking sheets with parchment paper.
- Combine the flours, cornstarch, baking powder and salt together in a large bowl. Add in the water and whisk to combine.
- Dump the florets into the batter, tossing them around with your hands to coat them evenly. Pick each piece up about an inch from the batter and give it a good, rigorous shake to get rid of any excess batter.
- Transfer to the parchment-lined baking sheet. Repeat with all of the floret pieces.
- Spray the tops of each floret well with cooking spray.
- Bake for 15 minutes.
- Flip, then spray the other side with more cooking spray. Bake for 10-12 minutes more.
- While you are waiting for the other side to bake, make your sauce.
to make the sauce
- Whisk the gochujang, soy sauce, agave, mirin and water in a small bowl.
- Pour into a wide, non-stick skillet over medium heat.
- Simmer for 5-7 minutes, whisking occasionally until thickened. Remove the pan from the heat and whisk in the vinegar.
- Place the baked florets straight into the skillet and toss gently to coat. You may need to tip to the side and use a spoon to toss over the florets to evenly coat.
to serve
- Spoon rice onto two serving plates. Place the florets on top and garnish as desired.
Notes
If using a rice cooker, drizzle a few drops of oil into the rice before cooking. This will prevent the rice from sticking together as it cooks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked, Simmered
- Cuisine: Korean, American
- Diet: Vegan
