Korean Gochujang Cauliflower (Vegan Recipe)

thefoodietakesflight.com

alpeltz

subheading: Sauce Ingredients:

1 to 2 tbsp gochujang (korean chili paste), adjust depending on desired spice

½ cup room temperature water

2 tbsp liquid sweetener (I used maple syrup) or brown sugar, adjust according to desired sweetness

⅓ cup ketchup

1 tbsp soy sauce

1 tsp white vinegar

2 tsp minced garlic

1 tbsp cornstarch

subheading: Cauliflower:

400 to 450g (1lb) raw cauliflower florets (from 1 medium-sized 600g head)

Neutral oil, for frying

Sesame seeds and chopped green onions, for topping

subheading: Batter:

⅓ cup all-purpose flour

1 tbsp cornstarch

1 tsp baking powder

1 tsp salt

½ cup room temperature water

subheading: Coating:

1 to 1 ½ cup breadcrumbs, or more as needed

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