Break your cauliflower down into small bite-sized chunks. Once you remove the stem you should be able to break them apart with your hands.
In a large pot filled with an inch of water, steam your cauliflower until tender, 2-3 minutes depending on size. You don't want to over-cook it or else it'll give you trouble when trying to skewer it! Once steamed, remove from pot and set aside to cool.
In a large bowl, combine water, flour, cornstarch, baking soda, a pinch of both salt and pepper and the sesame oil. The batter should be thick, not runny and have a strong sesame scent.
Take your steamed florets and skewer them through the stem onto the stick, about three large or four medium will do. Dunk them in the batter one at a time. Transfer to a baking sheet and sprinkle with a healthy amount of extra corn starch. Deep fry at 350F for 2-3 min or until golden brown. Remove from oil and allow to drain and slightly cool.
In a pot over medium heat, add water, honey and gochujang. This is a very basic sauce, spicy and sweet. If you want less heat, simply add more honey. Just make sure to slightly reduce the sauce to obtain that perfect saucy, sticky consistency.
Chop peanuts, chives or green onion and set side. Brush sauce on each skewer then sprinkle with your garnishes.
