Crispy Gochujang Cauliflower Bites - Tasteloom Recipe 45

Ingredients

• 1 large head cauliflower, cut into bite-size florets
• 2 tablespoons neutral oil or olive oil
• 2 tablespoons cornstarch
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons gochujang
• 1 1/2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon fresh lime juice, plus wedges for serving
• 1 garlic clove, finely grated
• 1 teaspoon toasted sesame oil
• 1 teaspoon sesame seeds
• 2 scallions, thinly sliced
• 1/2 cup plain Greek yogurt
• 1 teaspoon lime zest
• 1 teaspoon lime juice
• 1/2 teaspoon honey
• Pinch of salt
• Texture cue: the cauliflower should sound slightly crisp when it hits the bowl before glazing. If it looks pale, roast 3-5 minutes longer.
• Make-ahead: cut cauliflower and mix the dip up to 1 day ahead. Roast and glaze just before serving.
• Heat control: use 1 tablespoon gochujang for mild heat or add chili flakes for extra warmth.
• Serving idea: turn it into a bowl with rice, cucumber, avocado and extra lime.
• Storage: leftovers keep 2 days, but soften after glazing. Reheat on a sheet pan, not in the microwave.

Method

1. Heat the oven to 425 F / 220 C. Line a sheet pan with parchment. Dry the cauliflower well so the coating sticks and the edges roast instead of steam.
2. Toss the florets with oil, cornstarch, salt and pepper until lightly coated. Spread them out with space between pieces.
3. Roast for 24-28 minutes, flipping once, until the tips are browned and the flat sides look crisp. If the pan is crowded, use two pans.
4. While the cauliflower roasts, simmer gochujang, honey, soy sauce, lime juice, garlic and sesame oil in a small pan for 1-2 minutes, just until glossy. Add a splash of water if it gets too thick to drizzle.
5. Stir the yogurt-lime dip ingredients together and chill until serving.
6. Toss the hot cauliflower with the glaze in a large bowl. Fold gently so the florets stay intact and the crispy edges do not collapse.
7. Finish with sesame seeds, scallions and lime wedges. Serve immediately with the cool dip.

Tips

• Texture cue: the cauliflower should sound slightly crisp when it hits the bowl before glazing. If it looks pale, roast 3-5 minutes longer.
• Make-ahead: cut cauliflower and mix the dip up to 1 day ahead. Roast and glaze just before serving.
• Heat control: use 1 tablespoon gochujang for mild heat or add chili flakes for extra warmth.
• Serving idea: turn it into a bowl with rice, cucumber, avocado and extra lime.
• Storage: leftovers keep 2 days, but soften after glazing. Reheat on a sheet pan, not in the microwave.