Korean Cauliflower Bites
Why this recipe works
- Crisp baked coating: A hot tray and well-spaced florets help the batter set quickly and turn golden at the edges.
- Bold sticky glaze: Gochujang brings chilli depth and umami, while rice vinegar, sugar, garlic and sesame oil keep the sauce balanced.
- Simple technique: The cauliflower is baked rather than fried, so there is no need to manage a pan of hot oil.
Get the most out of this recipe
Adjust the heat
- For a milder sauce: Use a mild gochujang if available and balance the sauce with a little extra sweetness or acidity to taste.
- For more heat: Choose a hotter gochujang or add a small pinch of chilli flakes while warming the sauce.
- Keep the flavour rounded: If the sauce tastes too sharp or too sweet, adjust with a little more vinegar or sugar until the heat feels balanced.
Texture tips
- Start with a hot tray: Heating the baking tray before adding the cauliflower helps the batter crisp where it touches the metal.
- Sauce just before serving: Toss the cauliflower with the glaze at the end so the coating stays as crisp as possible.
- Watch the edges: Bake until deeply golden at the edges, but remove before the smallest florets become dry.
Ingredient notes
- Gochujang varies: Different brands range from sweet and mild to deeply savoury and hot, so taste the sauce before coating the cauliflower.
- Use fresh garlic: Freshly grated garlic gives the glaze a sharper, more aromatic finish than dried garlic powder.
- Choose firm cauliflower: Compact, fresh florets hold their shape better when battered, baked and tossed in sauce.
Make-ahead tips
- Make the sauce ahead: The gochujang glaze can be prepared in advance and gently rewarmed before tossing with the hot cauliflower.
- Best served straight away: The coating is crispest immediately after baking and will soften once mixed with the sauce.
- Reheat on a tray: Reheat leftovers on a baking tray at 200°C (390°F) until piping hot; the coating will be softer than when freshly made.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F) and set a baking tray inside to heat up. Cut the cauliflower into bite-sized florets and slice the spring onions thinly. Peel and finely grate the garlic.
- In a mixing bowl, whisk the plain flour with the fine sea salt, then whisk in the water to make a smooth, pourable batter. Add the cauliflower florets and toss until well coated. Carefully tip the coated florets onto the hot tray, spacing them out so they are not touching.
- Bake for 20 to 25 minutes, turning once halfway, until the coating is crisp and deeply golden at the edges. If any pieces are sticking, loosen them gently with tongs. Keep them in the oven while you make the sauce if they finish early.
- Meanwhile, put the gochujang, rice vinegar, granulated sugar, garlic and toasted sesame oil into a small saucepan. Warm over a low heat for 2 to 3 minutes, stirring, until glossy and slightly thickened. Take off the heat.
- Tip the hot cauliflower into a bowl and pour over the sauce. Toss until every piece is coated and sticky. Sprinkle with the spring onions and roasted sesame seeds, then serve straight away.
Recipe notes
Tips
- For the crispest coating, make sure the florets are well spaced on the tray and turn them halfway through baking.
- If serving to anyone who is pregnant, elderly, or immunocompromised, check the gochujang label for any raw or unpasteurised ingredients and use a pasteurised product.
Substitutions
- Replace rice vinegar with apple-cider-vinegar for a slightly fruitier tang.
- Replace granulated sugar with honey for a rounder sweetness and a glossier sauce.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in a sealed container. Reheat on a baking tray at 200°C (390°F) for 8 to 12 minutes until piping hot; the coating will soften slightly once sauced.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (20min active)
- Difficulty: Easy
- Cuisine: Korean
-
Allergens:
Gluten Sesame Wheat
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