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Gochujang Takumi Cauliflower

Image for Gochujang Takumi Cauliflower
plate

Yield

4

prep

Prep Time

15 minutes

cook

Cook Time

35 minutes

clock

Total Time

50 minutes

kikkoman products used:

ingredients

¾ cup all-purpose flour
1 cup unsweetened almond or coconut milk
1 medium head of cauliflower, broken into florets
¼ teaspoon salt
½ cup Kikkoman® Teriyaki Takumi, Gochujang Spicy Miso
2 tablespoons finely chopped green onion, for serving

directions

  1. Preheat oven to 350ºF and line a large baking sheet with parchment paper. In a medium mixing bowl, whisk together flour and milk until smooth.
  2. Dip cauliflower florets in batter holding them by the ends as you dip. Place onto baking sheet leaving room between each piece. Bake for 25 minutes until crisp and golden.
  3. Increase oven temperature to 375ºF. Transfer baked cauliflower to a clean mixing bowl and coat with Takumi sauce using a rubber spatula to mix. Use tongs to transfer cauliflower to a baking sheet lined with parchment paper and bake for 7-10 more minutes.
  4. Remove from oven and allow cauliflower to crisp for 2-3 minutes before serving hot, topped with chopped green onion.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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