Spicy Gochujang Cauliflower Bites

Rinse cauliflower florets and drain well.

In a medium bowl, combine the cauliflower florets, rice wine, ground ginger, salt, and ground white pepper. Toss well and leave to marinate for at least 30 minutes or overnight.

Combine gochujang spicy ketchup, honey, dark brown sugar, gluten-free soy sauce, sesame oil, and minced garlic in a bowl. Mix well and set aside.

In a separate bowl, add the corn flour. Add the marinated cauliflower florets in batches and toss to coat well.

Heat cooking oil in a large pot over medium heat until it reaches 350 degrees F (180 degrees C).

Working in batches, carefully add the coated cauliflower into the oil. Deep fry until cooked through, about 3 minutes. Carefully remove and set on a dish lined with a kitchen towel to absorb excess oil.

Add the combined sauce ingredients to a saucepan or skillet. Cook over medium heat for around 2 minutes until it starts to bubble and the sugar has dissolved.

Working again in batches, quickly add the deep-fried cauliflower to the sauce and toss well.

Add popcorn cauliflower to a serving dish and finish off with white sesame seeds and scallions. Serve warm.