Korean-Spiced Sticky Cauliflower
Ingredients
- 3 cups cauliflower cut into bite sized pieces/florets
- 3-4 tbsp tomato puree
- 2 tbsp flour
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/3 cup panko breadcrumbs
- Sauce
- 1/4 cup gochujang red chili sauce
- 1/4 cup rice malt syrup
- 2 tbsp brown sugar
- 2 tbsp rice wine
- 1 tbsp soy sauce
- 1 tsp sesame oil
Preparation
Make the sauce, in a saucepan, add all the sauce ingredients, and stir well
Bring it to a boil
Lower heat to medium low, and simmer until it thickens slightly, Turn the heat off
In a shallow dish add tomato paste, flour, garlic powder, salt and mix well
Dip cauliflower in the tomato mixture and dip the sauced cauliflower into the breadcrumbs, make sure they are completely coated
Place cauliflowers on the parchment-lined baking sheet
Bake at 180c for 30-35mins until golden brown
Remove cauliflowers from oven and toss in the sauce and sprinkle with sesame seeds, serve straight
