Gochujang Cauliflower Bites
Crisp baked cauliflower florets in a light rice flour coating, tossed in sticky, sweet and spicy gochujang glaze.
Made with Gochujang marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £1.30 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make sure your gochujang marinade is ready (see the base recipe). Heat the oven to 220°C (200°C fan) and line two trays with baking paper.
- 2
Whisk the rice flour, cornflour, garlic granules, 0.5 tsp of salt and the water into a smooth batter, about the thickness of single cream.
- 3
Toss the florets in the batter until every piece is coated. Spread out on the trays with space between them and drizzle with the oil.
- 4
Bake for 25 minutes, turning once, until golden and crisp at the edges.
25 min - 5
Warm the gochujang marinade in a small pan for 2 minutes until it bubbles. Toss the baked cauliflower in it in a big bowl.
2 min - 6
Return to the trays and bake for 8 minutes more, until sticky. Scatter with spring onions and sesame seeds and serve straight away.
8 min
Tips
- Rice flour gives a lighter, crisper crust than wheat flour, and keeps the dish gluten free.
- Space the florets out so they roast. Overcrowding steams them.
- Serve straight from the oven. The coating softens if left standing.
Storing and freezing
Best eaten fresh. Keep leftovers in the fridge for up to 2 days and reheat on a tray in a hot oven for 10 minutes, until steaming hot and crisp again.
Questions
Can I use an air fryer?
Yes. Cook the battered florets at 200C for 15 minutes, shaking once, then toss in the warm marinade and cook for 3 minutes more.
Can I use broccoli?
Yes. Broccoli florets work with the same method, but they need about 5 minutes less.
Is it a main or a snack?
A snack or starter on its own, and a filling main with rice and a crunchy salad.
More made with gochujang marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.