"Sticky, crispy, spicy, and sweet. A delicious, crowd-pleasing, vegetarian game-day (or any day) option. The dip is also great with with so much more. If you’re expecting a big crowd, double it." —Jill Fergus —Food52
chili sauce (sambel olek)
minced fresh ginger
Freshly ground black pepper
water and/or nut milk
sour cream, labneh, full-fat Greek yogurt, or other dairy-free option
Preheat oven to 425°F. Line a baking sheet with parchment. Break a head of cauliflower into florets.
Whisk together 1 heaping Tbs gochujang, 2 Tbs maple syrup, 2 tsp soy sauce, 1 tsp chili sauce (sambel olek), 1 tsp sesame oil, 1 scant Tbs minced fresh ginger, 2 tsp rice vinegar, 1 Tbs grapeseed oil. Set aside.
For the batter, whisk 1/2 cup rice flour, 1 Tbs cornstarch, 1 tsp grapeseed oil, 1/2 tsp salt, fresh ground pepper, 1/2 tsp cayenne, 1/2 tsp garlic powder, 1/2 tsp ground ginger, 3/4 cup liquid (water and/or nut milk).
Dip florets in batter and shake off excess. Bake for 30 minutes, turning halfway through.
While the cauliflower is baking, whisk up dip: 1/2 cup sour cream, labneh, full-fat Greek yogurt, or dairy-free option, 1 Tbs mayo, 1 heaping tsp tahini, 1 tsp fresh minced ginger, 1 chopped scallion, flaky sea salt and fresh ground pepper, set aside.
While hot, toss florets in sauce, use your hands if needed to fully coat, raise heat to 450°F and bake for 15 minutes. Serve and watch them disappear!