Sweet and Spicy Baked Cauliflower
Yield: 2 servings
Materials
Cauliflower
- ½ cup Arrowhead Mills Organic All-Purpose Flour
- ½ cup Arrowhead Mills Organic Gluten Free Tapioca Flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large head cauliflower cut into medium florets
Sauce
- ½ cup gochujang
- ⅓ cup soy sauce
- ⅓ cup honey
- ¼ cup mirin
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
Instructions
Cauliflower
- Preheat oven to 425℉.
- In a large bowl, whisk flour, tapioca starch, baking powder, salt, and about 1 cup of water to create a thin pancake-like batter. Add cauliflower florets to the bowl and mix until fully coated.
- Individually grab battered cauliflower and allow excess batter to drip off and back into the bowl before transferring to two parchment-lined baking sheets.
- Bake in the oven for 20-25 minutes or until they just begin to turn golden brown.
- Once cauliflower is finished baking, toss in the sauce.
Sauce
- Combine all sauce ingredients in a skillet and bring to a simmer. Simmer for a minute or two until the honey has melted and combined well into the other ingredients.
Notes
This recipe is best served with Jasmine rice, sesame seeds, and scallions.