Sticky Gochujang Cauliflower
Easy and Vegan sticky gochujang cauliflower. This recipe is simple to make and perfect when cooking for friends with just a few key ingredients. If you want to make this a meal, serve with rice and slaw, or with tortilla wraps.
What’s in the recipe?
Gochujang- It’s a sun-dried chilli paste from Korea, a little spicy and full of flavour but needs a few ingredients to help the flavour.
Cauliflower- Cut into florets, you want bite size pieces which are relatively even in size. The even size helps with an even bake when in the oven.
Batter- To make sure the cauliflower gets coated in the sauce, you want to first coat it in a simple batter of flour and oat milk. Add in nutritional yeast helps give a great texture and slightly cheesy flavour.
Brown sugar and lime- To bring out the best flavour of the gochujang you want to add lime juice and brown sugar and garlic powder. This coats the cauliflower after it’s baked for the first time with the batter.
Batter consistency- You may need to add a little more or less oat milk to get the right texture. It wants to be a thick batter that just falls off your spoon, almost like pancake batter. It needs to cling to the cauliflower without running off.
Gochujang dressing- You may need to add a little more of each ingredient if you’re using an extra large cauliflower. Add to the cauliflower once it’s baked for the first time with the batter, this way it’ll cling to the batter and corners of the cauliflower.
Bake at a high heat- You want the oven to be around 200ºC (fan) to make sure you get a crisp coating on the cauliflower. When baking with the gochujang dressing, be sure to make sure the sticky dressing doesn’t burn in the heat.
Sticky Gochujang Cauliflower
- 1 head of califlower cut into florets
- 1 tbsp sesame seeds
- 4 spring onions finely chopped
For the batter
- 4 heaped tbsp plain flour
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 3-4 tbsp Oat milk* see notes
- 2 heaped tbsp Gochujang
- 2 tsp brown sugar
- 1/2 tsp garlic powder
- 1 lime juiced
- Preheat the oven to 200ºC (fan)
- Mix together the batter ingredients, note you may need a splash more oat milk to get the right texture, then add the cauliflower florets, coat until covered
- Add the battered cauliflower florets to a lined baking tray then pop in the oven for around 25 minutes
- Make the gochujang sauce by mixing the ingredients together, then once the cauliflower has baked, toss in the sauce, pop back in the oven on a lined baking tray and cook for a further 10-15 minutes (make sure the cauliflower doesn't burn)
- If serving this as a meal, boil long grain rice or prep soft wraps to serve with a crunchy slaw, but if not, simply chop the spring onions to garnish
- Once baked to perfection, squeeze a little more lime juice, dust with sesame seeds and garnish with the spring onions
If you like this recipe why not try my Peanut and Gochujang Noodles