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.
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
Transfer one floret at a time to the lined baking tray, shaking off any excess batter as you go.
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
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