Spicy Korean BBQ Cauliflower
Ingredients:
Cauliflower Bites:
1 medium/large head of cauliflower, cut into bite-sized florets
1/2 cup flour
4 tbsp cornstarch
1/2 cup oat milk
1/2 tbsp soy sauce
Sauce:
1/2 cup soy sauce
1/4 cup water
3 tbsp gochujang (korean red chili paste) *use 1 tbsp or less for mild spice!
1/2 cup brown sugar
4-5 cloves fresh garlic, minced
1 tbsp fresh ginger, minced
1 tbsp chili garlic sauce (omit for mild spice)
2 tbsp rice vinegar
1 tsp toasted sesame oil
1/4 tsp fresh ground black pepper
2 tsp cornstarch
1 tbsp water
For Serving:
cooked white or brown rice
sesame seeds (optional)
sliced green onions (optional)
Directions:
Preheat oven to 425 F.
In a large bowl, whisk together cornstarch, flour, oat milk, and soy sauce until a smooth batter forms. Add the cauliflower pieces to the bowl and toss until all of the florets are coated with batter.
Transfer the cauliflower to a prepared baking sheet (I prefer a silicone baking mat, but you can use parchment paper). Bake in the oven for 30-35 minutes, or until golden in color.
While cauliflower is cooking, heat a saucepan to medium heat. Combine soy sauce, gochujang, brown sugar, garlic, ginger, rice vinegar, chili garlic sauce, toasted sesame oil, and black pepper. Whisk to combine and let the sauce come to a simmer.
In a small bowl, make a cornstarch slurry by mixing the cornstarch and water together until the cornstarch is fully dissolved.
Once the sauce is simmering, add the cornstarch slurry to the saucepan and whisk. Let simmer until the sauce reduces and becomes thick, whisking occasionally, about 10-12 minutes.
Remove the saucepan from heat and add the roasted cauliflower bites. Toss to coat.
Serve over cooked rice, sprinkled with sesame seeds and fresh green onions.
*Gluten Free Option: Substitute traditional flour with GF or chickpea flour and use tamari or coconut aminos for an alternative to soy sauce.
Pairs amazingly with the Tempest from Batch Mead.
