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½ cup rice flour

3 tablespoons tapioca starch (or cornstarch)

½ teaspoon garlic powder

¼ teaspoon salt

A good dash of black pepper

½ cup water

2 teaspoons oil

1 teaspoon sesame oil

1 small head of cauliflower (chopped into equal-sized florets, about 4 cups)

½ cup gochujang - use ¼ to ⅓ cup for less heat OR make your own:

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— ⅒ cup chickpea miso paste

— ⅒ cup maple syrup

— ⅒ cup Korean chili flakes

— ⅒ cup coconut aminos

— 1 cloves garlic, minced

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— 1 Tbsp water

2 tablespoons soy sauce (,use tamari for gluten-free )

2 tablespoons maple syrup

¼ teaspoon salt

1 tablespoon rice vinegar or apple cider vinegar

1 teaspoon cornstarch (mixed with ¼ cup of water)

Green onion and sesame seeds for garnish

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1. Preheat the oven for 425° F/220° C. Line a baking sheet or baking dish with parchment paper.

2. In a large bowl, add the dry ingredients for the batter. Mix well, then add in the wet ingredients and mix until smooth.

3. Add in the cauliflower and toss to coat. The batter should be just thick enough so that it coats the cauliflower well, and it's going to be enough for the cauliflower. The batter keeps thickening as it sits, so you'll want to mix it in pretty quickly.

4. Transfer the cauliflower florets to the lined baking sheet, and bake for 30 minutes, or until cauliflower inside is cooked. Meanwhile, make your gochujang sauce.

5. Add the gochujang, soy sauce, maple syrup, salt, and vinegar to a large skillet on medium heat and mix well.

6. Mix the cornstarch in the ¼ cup of water, and add to the simmering sauce mixture and mix well. Take off the heat as soon as the sauce thickens.

7. Add your baked cauliflower to the skillet, and toss well to coat. Garnish with some green onion, or sesame seeds if you like. Serve with rice or noodles or in lettuce cups.