Heat the oil in a large pan over medium heat. Add the scallions and cook until soft, around 2 minutes. Add the garlic cloves and the cauliflower florets and cook until the cauliflower florets are fork tender, around 6 to 8 minutes.
While the cauliflower is cooking, prepare the sauce. In a small bowl whisk the soy sauce with the gochujang sauce, brown sugar, rice vinegar and cornstarch.
Pour over the cauliflower and cook, stirring constantly until the sauce has thickened and caramelized. Remove from heat and finish with sesame seeds.
Notes
You can serve this with rice or with noodles.The sauce is sweet and garlicky and super sticky so it’s perfect to serve with a delicate side.