Oven-Baked Korean-Spiced Sticky Cauliflower
Ingredients
- 3 cups cauliflower 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 by adding all the sauce ingredients and stirring 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 puree, flour, garlic powder, and salt, and mix well
Dip cauliflower in the tomato mixture and then into the breadcrumbs, making sure they are completely coated
Place cauliflowers on a parchment-lined baking sheet
Bake at 180°C for 30-35 minutes until golden brown
Remove cauliflowers from oven, toss in the sauce, sprinkle with sesame seeds, and serve straight
