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cheesecake factory korean cauliflower

Cheesecake Factory Korean Cauliflower Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1 medium head cauliflower, cut into florets (about 4 cups)
  • 2/3 cup all-purpose flour
  • 1/3 cup cornstarch
  • 1/2 tsp salt
  • 1 large egg
  • 3/4 cup cold water
  • 3 tbsp gochujang
  • 3 tbsp soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1 tbsp sesame oil
  • 2 green onions, thinly sliced
  • 1 tbsp sesame seeds

Method
 

  1. Preheat the oven to 425°F (220°C). Whisk the flour, cornstarch, and salt, then whisk in the egg and cold water until smooth, and toss the cauliflower florets in the batter until coated.
  2. Arrange the coated florets in a single layer on a parchment-lined baking sheet and bake at 425°F for 25 minutes, flipping halfway, until the edges are deep golden and crisp.
  3. Simmer the gochujang, soy sauce, brown sugar, rice vinegar, garlic, and sesame oil in a small saucepan over medium heat for about 4 minutes, until thickened.
  4. Toss the roasted cauliflower with the warm sauce, plate it right away, and scatter the green onions and sesame seeds over the top.

Notes

If you're doubling the recipe, roast the cauliflower in two batches instead of crowding one pan, since crowded florets steam instead of crisping. The sauce can be made up to 5 days ahead and rewarmed before tossing.