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---
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ServingSize: 4
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cssclass: recipeTable
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Tag: ["Healthy", "NotYetTested"]
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Date: 2021-09-21
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DocType: "Recipe"
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Hierarchy: "NonRoot"
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location: [51.514678599999996, -0.18378583926867909]
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CollapseMetaTable: Yes
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Meta:
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IsFavourite: False
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Rating:
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Recipe:
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Courses: "Side dish"
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Categories: "Vegetable"
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Collections: "Asian"
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Source: https://www.bonappetit.com/recipe/sticky-and-spicy-baked-cauliflower
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PreparationTime:
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CookingTime: 50
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OServingSize: 4
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Ingredients:
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- 1 cup all-purpose flour
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- 0.5 cup cornstarch
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- 2 tsp. baking powder
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- 0.5 tsp. Morton kosher salt
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- 1 whole large head of cauliflower (about 2½ lb.), cut into large florets
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- 0.25 cup gochujang (Korean hot pepper paste)
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- 3 Tbsp. soy sauce
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- 2 Tbsp. pure maple syrup
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- 2 Tbsp. mirin
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- 2 tsp. unseasoned rice vinegar
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---
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Parent:: [[@@Recipes|Recipes]], [[@Side dishes|Side dishes]]
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---
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```button
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name Edit Recipe parameters
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type command
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action MetaEdit: Run MetaEdit
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id EditMetaData
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```
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^button-StickySpicyBakedCauliflowerEdit
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```button
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name Save
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type command
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action Save current file
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id Save
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```
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^button-StickySpicyBakedCauliflowerNSave
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# Sticky & Spicy Baked Cauliflower
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```toc
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style: number
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```
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---
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### Practical Informations
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|-|-
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**Courses**: | `$=dv.current().Recipe.Courses`
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**Categories**: | `$=dv.current().Recipe.Categories`
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**Collections**: | `$=dv.current().Recipe.Collections`
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**Serving size**: | `$=dv.current().ServingSize`
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**Cooking time**: | `$=dv.current().Recipe.CookingTime` min
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---
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### Ingredients
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```dataviewjs
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dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize})
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```
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---
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### Instructions
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#### Step 1
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Preheat oven to 400°. Whisk flour, cornstarch, baking powder, and salt in a large bowl to combine. Whisk in 1 cup water to create a thin pancake-like batter (you may need to add more water to achieve the right consistency). Using your hand or 2 forks and working one at a time, dip cauliflower florets into batter, letting excess drip back into bowl, and divide between 2 parchment-lined rimmed baking sheets. Bake cauliflower until edges are just beginning to turn golden brown, 20–25 minutes.
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#### Step 2
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Meanwhile, whisk gochujang, soy sauce, maple syrup, mirin, and 1 cup water in a medium bowl. Pour sauce into a skillet large enough to hold all of the cauliflower florets (a 12" skillet should do it) and bring to a simmer over medium heat, whisking occasionally. Cook, whisking, until sauce is thick enough to coat a spoon, 8–10 minutes. Stir in vinegar and remove pan from heat.
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#### Step 3
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Using tongs, transfer cauliflower to skillet with glaze and toss until florets are evenly coated in sauce.
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#### Step 4
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Divide rice among shallow bowls and spoon cauliflower over. Top with sesame seeds and scallions.
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