Sweet & Spicy Korean Baked Cauliflower

Ingredients

For the Sauce (makes about ¾ cup/175 mL)

• 6 cloves garlic
• 1½-inch (4 cm) piece fresh ginger
• ¼ cup (60 mL) ketchup
• 3 Tbsp (45 mL) gochujang
• 2 Tbsp (30 mL) soy sauce or tamari
• 2 Tbsp (30 mL) rice vinegar
• 2 tsp sesame oil

For the Baked Cauliflower

• 1 medium head fresh cauliflower
• ¼ cup (32 g) rice flour
• ¼ cup (38 g) potato starch
• ¼ cup (35 g) sesame seeds
• ¼ cup (60 mL) chilled soda water
• 2 Tbsp (30 mL) sunflower oil
• ½ tsp fine salt
• 2 green onions, thinly sliced

Directions

1. For the sauce, mince the garlic and grate the ginger into a bowl. Stir in the ketchup, gochujang, 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, or heat your Air Fryer to 350°F (180°C)..
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, potato 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. If using an Air Fryer, you may need to do this in batches.
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.

Notes: 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.

Don’t limit yourself to cauliflower for this baked batter technique. Broccoli florets, oyster mushrooms, sweet potato wedges or thick slices of eggplant or zucchini all work well.