Preheat your oven to 200°C (180°C fan) and line a large baking tray with parchment paper.

In a large bowl, whisk together the plain flour, cornflour, salt, and pepper. Gradually pour in the ice-cold water, whisking continuously until you have a smooth, thin batter, similar in consistency to single cream.

Add the cauliflower florets to the batter and toss gently with your hands or a spatula until every piece is lightly and evenly coated. Don't worry if the coating looks thin; it's just what we need.

Arrange the battered florets on the prepared baking tray in a single layer, ensuring there is space between them. This is crucial for getting them crispy. You may need two trays.

Bake for 20-25 minutes, flipping them halfway through, until the coating is dry, crisp, and lightly golden.

While the cauliflower is baking, prepare the sauce. In a small saucepan, combine the gochujang, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger.

Heat the sauce over a medium-low heat, stirring constantly, for 2-3 minutes until it's warmed through and slightly thickened. Don't let it boil. Remove from the heat and set aside. What works best for me is to have the sauce ready just as the cauliflower comes out of the oven for its first bake.

Once the cauliflower is golden, remove it from the oven. Transfer the hot florets to a large bowl, pour over the prepared sauce, and toss gently until every piece is well-coated in the glossy glaze.

Return the sauced cauliflower to the parchment-lined baking tray, spreading it out again. Bake for a final 5-8 minutes, just until the sauce is bubbling and has caramelised onto the florets. Keep a close eye on it, as the sugars in the sauce can burn quickly.

Remove from the oven, transfer to a serving dish, and garnish generously with toasted sesame seeds and sliced spring onions. Serve immediately.