Name: Sticky and Spicy Baked Cauliflower
Yield: 4 servings
Ingredients: 1 cup (125 g) all-purpose flour; ½ cup cornstarch; 2 tsp. baking powder; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 1 large head of cauliflower (about 2½ lb.), cut into large florets; ¼ cup gochujang (Korean hot pepper paste); 3 Tbsp. soy sauce; 2 Tbsp. pure maple syrup; 2 Tbsp. mirin; 2 tsp. unseasoned rice vinegar; Steamed rice, toasted sesame seeds, and thinly sliced scallions (for serving)

A plate of rice topped with a spicy red sauce coated cauliflower

Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Sophie Strangio

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.

What you’ll need

Tongs
$21 At Amazon
Whisk
$10 At Amazon
Large Straight-Sided Skillet
$200 At Amazon
Chef's Knife
$34.53 At Amazon

Recipe notes