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Sweet and Spicy Korean-Chinese Fusion Cauliflower Bites

Yield: 4 servings | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes


  • 6 cups cauliflower florets, fresh
  • 2 Tbsp. sesame oil, toasted
  • 1 tsp. kosher salt
  • ¼ cup Holland House® Sherry Cooking Wine
  • ¼ cup honey
  • 2 Tbsp. soy sauce
  • 1 Tbsp. white vinegar
  • 2 tsp. cornstarch
  • 2 Tbsp. vegetable oil
  • 1 small yellow onion, finely chopped
  • 1 Tbsp. garlic, freshly minced
  • 1 Tbsp. Korean-style chili flakes
  • ¼ cup green onions, chopped
  • 1 Tbsp. sesame seeds, toasted
Shop Ingredients


  1. Heat oven to 400ºF.
  2. In large bowl, toss cauliflower, sesame oil and salt until well coated. Arrange on nonstick baking sheet. Bake 10-12 minutes or until golden brown and tender.
  3. In small bowl, whisk Holland House® Sherry Cooking Wine, honey, soy sauce, vinegar and cornstarch until well blended; set aside.
  4. In large, nonstick skillet, heat vegetable oil over medium-high heat. Add yellow onions and garlic; cook 2-3 minutes or until golden brown, stirring frequently. Remove from heat. Stir in chili flakes and wine mixture.
  5. Return pan to stove and adjust to medium heat. Bring to simmer, stirring constantly. Continue cooking and stirring 1-2 minutes or until thickened. Add cooked cauliflower; stir gently to coat.
  6. Transfer cauliflower to serving dish. Top with green onions and sesame seeds.