Obsidian/03.03 Food & Wine/Sticky & Spicy Baked Cauliflower.md

ServingSize	cssclass	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
4	recipeTable	Healthy NotYetTested	2021-09-21	Recipe	NonRoot	51.514678599999996 -0.18378583926867909	true	IsFavourite Rating False	Courses Categories Collections Source PreparationTime CookingTime OServingSize Side dish Vegetable Asian https://www.bonappetit.com/recipe/sticky-and-spicy-baked-cauliflower 50 4	1 cup all-purpose flour 0.5 cup cornstarch 2 tsp. baking powder 0.5 tsp. Morton kosher salt 1 whole large head of cauliflower (about 2½ lb.), cut into large florets 0.25 cup gochujang (Korean hot pepper paste) 3 Tbsp. soy sauce 2 Tbsp. pure maple syrup 2 Tbsp. mirin 2 tsp. unseasoned rice vinegar

Parent:: @@Recipes, @Side dishes

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Sticky & Spicy Baked Cauliflower

 

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Practical Informations

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Ingredients

 

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Instructions

 

Step 1

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.

 

Step 2

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.

 

Step 3

Using tongs, transfer cauliflower to skillet with glaze and toss until florets are evenly coated in sauce.

 

Step 4

Divide rice among shallow bowls and spoon cauliflower over. Top with sesame seeds and scallions.