Sweet & Spicy Cauliflower Bites: Flavorful Korean-Chinese Fusion

When your taste buds can’t settle on just one flavor, a fusion dish is the solution. These sweet & spicy cauliflower bites combine the culinary traditions of Korean and Chinese cuisine for a delicious side dish. For a full meal, don’t be afraid to toss in cooked chicken or tofu (for vegan) and some some lightly-sauteed bell peppers. They pair perfectly with this boldly flavored sauce.

This Sweet & Spicy Cauliflower Bites recipe with photo was shared with us by HollandHouseFlavors.com.

Special Diet Notes: Sweet & Spicy Cauliflower Bites

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, optionally vegan, plant-based, and vegetarian.

Holland House

Asian Sweet & Spicy Cauliflower Bites

5 from 2 votes

This sticky sauce is also delicious on chicken wings, pork chops, or tofu for a main course.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories:

Ingredients Method

Ingredients

  

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• 6 cups cauliflower florets
• 2 tablespoons toasted sesame oil
• 1 teaspoon kosher salt
• ¼ cup sherry cooking wine
• ¼ cup honey can sub agave nectar for vegan
• 2 tablespoons soy sauce or gluten-free tamari
• 1 tablespoon white vinegar
• 2 teaspoons non-GMO cornstarch can sub arrowroot starch
• 2 tablespoons high-heat oil
• 1 small fresh yellow onion finely chopped
• 1 tablespoon minced fresh garlic
• 1 tablespoon Korean-style chili flakes can sub Aleppo pepper or 1 teaspoon regular crushed red pepper flakes
• ¼ cup chopped fresh green onions
• 1 tablespoon toasted sesame seeds

Method

 

1. Preheat your oven to 400ºF.
2. In a large bowl, toss the cauliflower, sesame oil, and salt until well coated. Arrange the florets on a non-stick baking sheet (or line it with a silicone baking mat.
3. Bake for 10 to 12 minutes, or until golden brown and tender.
4. In a small bowl, whisk together the cooking wine, honey, soy sauce, vinegar, and starch until the starch and sweetener have dissolved.
5. Heat the high-heat oil in a large non-stick skillet over medium-high heat. Add the yellow onions and garlic and saute for 2 to 3 minutes, or until golden.
6. Remove the pan from heat and stir in the chili flakes and wine mixture.
7. Return the pan to stove and reduce the heat to medium. Bring the sauce to a simmer, stirring constantly. Continue to cook and stir for 1 to 2 minutes, or until the sauce is thickened.
8. Add the cooked cauliflower to the sauce and stir gently to coat.
9. Transfer the cauliflower with sauce to a serving dish. Top with the green onions and sesame seeds.

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