Korean-Spiced sticky cauliflower (vegan)


  • 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


  • 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


  1. 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. 

  2. 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.

  3. 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.