Directions

I’m as inclined to serve this dish as a savoury snack or starter as I am to serve it alongside a main-course protein. Gochujang is a Korean cooking paste made from chilies, glutinous rice and fermented soybeans. Its spicy, sweet character and deep red colour are immensely appealing and add an incredible (and slightly addictive) umami kick to vegetable dishes. To keep the coating on the cauliflower florets crispy, they are tossed in the sauce after baking. 

Serves: 6

Serving size: 2/3 cup

Prep time: 15 minutes 

Cook time: 40 minutes 

Food Safety Tips:

• Wash your hands with soap and warm water for at least 20 seconds.   
• Clean all countertops and equipment used for food preparation.   
• Gently rinse all produce under cool running water. 
• Use separate equipment for handling raw food and cooked food. 

Preparation:

1. For the sauce, mince the garlic and grate the ginger into a bowl. Stir in the ketchup, hot sauce, soy sauce, rice vinegar and sesame oil. Chill until ready to serve. 
2. For the cauliflower, preheat the oven to 425°F (220°C) and line a baking tray with parchment paper.  
3. Cut the cauliflower into large florets (3 to 4 cups/750 mL to 1 L) and place in a large bowl. 
4. In a separate bowl, whisk the rice flour, corn starch, sesame seeds, soda water, oil and salt. Pour this over the cauliflower and toss well to coat. Spread the battered cauliflower in a single layer on the baking tray and bake for about 25 minutes, until you see a little browning. 
5. In a clean large bowl, toss the cauliflower with half of the sauce and then return it to the tray to bake for an additional 10 to 15 minutes, until browned. 
6. Transfer the cauliflower to a serving dish, sprinkle with green onions and serve with the remaining sauce for dipping. 

Note: The cauliflower will keep in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven for 15 minutes.