Preheat the oven to 425°F

Boil water with salt in a pot large enough to submerge the full cauliflower. Chop off the excess leaves at the bottom, and place the cauliflower with the floret-side down in the water and boil for 5 to 10 minutes until the cauliflower is tender. Wrap in a clean, dry kitchen towel and set aside while you prepare the sauce - this will help absorb excess moisture from the cauliflower and ensure it's crispy!

In a small mixing bowl, mix 1 tablespoon each of the gochujang, soy sauce, tahini, and lemon juice, along with 3 tablespoons of olive oil, 1 teaspoon of garlic powder, and half a teaspoon each of salt and pepper to make a sauce / glaze with a thick consistency.

Either transfer the cauliflower to the mixing bowl, toss with the sauce evenly (make sure not to overcoat) or coat it evenly with your hand on a baking sheet. You could also sprinkle some breadcrumbs to make it extra crispy.

Line a baking sheet with parchment paper and place the cauliflower on the sheet. Bake for about 25 minutes. Switch to broiler and broil for exactly 30 seconds (otherwise the top will burn!)

Toss the florets with 1 tablespoon of olive oil, and half a teaspoon each of salt and pepper. Bake for 15 minutes at 425°F. This releases excess water, which in turn makes it less likely to become soggy.

In a small mixing bowl, mix 1 tablespoon each of the gochujang, soy sauce, tahini, and lemon juice, along with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, and half a teaspoon each of salt and pepper to make a sauce / glaze with a thick consistency.

Blot excess water from florets and toss them in sauce. If you want it ultra crispy, you can add breadcrumbs and/or chickpea flour to this mixture!

Pop it back in the oven for another 20 minutes, tossing them halfway through to make sure they're cooked evenly. Serve as wings or in your favorite taco or rice bowl for maximum deliciousness!