Sticky Korean Cauliflower Bites


Preparation info

  • Difficulty


  • Serves


Appears in

So Vegan in 5: Over 100 super simple and delicious 5-ingredient recipes

So Vegan in 5

By Roxy Pope and Ben Pook

Published 2018

  • About

Be warned... these spicy little things have a real kick to them and they’re outrageously moreish. For whatever reason, the spicier the food is, the faster we want to eat it. Gochujang (red chilli paste) is very intense and can be quite sour, but the sugar and tamari help to balance everything out.

Prep 20 mins
Cook 25–30


  • 1 medium cauliflower
  • 80 g plain flour
  • 3 tbsp gochujang sauce
  • 2 tbsp caster sugar
  • 2 tbsp tamari (or soy sauce)


Preheat the oven to 220°C/200°C fan/gas mark 7 and line a large baking tray with baking paper.

Remove and discard any green leaves from the cauliflower, then use a sharp knife to cut it into bite-sized florets, discarding any of the long stems as you go.

Add the flour to a large mixing bowl, then pour in 120 ml of cold water and stir to combine into a smooth batter. Gently fold the cauliflower florets into the batter until fully coated.

Transfer one floret at a time to the lined baking tray, shaking off any excess batter as you go. Bake in the oven for 15 minutes.

Meanwhile, combine the gochujang sauce, sugar and tamari in a mixing bowl.

Remove the cauliflower florets from the oven. Use a spoon to drop a few of the florets into the gochujang sauce at a time, coating them completely. Return the coated florets to the baking tray and bake in the oven for a further 10–15 minutes, until tender.

Serve immediately.