Gochujang Cauliflower

Ingredients for  2  Servings

• For the Crispy Cauliflower

• -

  Vegetable oil, for greasing
• 100g

  Plain flour
• 1 tbsp

  Soy sauce
• 1

  Small cauliflower, outer leaves removed, cut into florets
• 30g

  Small cauliflower, outer leaves removed, cut into florets
• For the Sauce

• 60g

  Gochujang (Korean fermented chilli paste)
• 1 tbsp

  Light brown sugar
• 1 tbsp

  Rice vinegar
• 1 tbsp

  Toasted sesame oil
• 2

  Garlic cloves, crushed
• 1 tsp

  Finely grated fresh root ginger
• To Serve

• 1 tbsp

  Sesame seeds
• 2

  Spring onions, finely sliced
• -

  Cooked rice

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  30 minutes to 1 hour

Method

1. Preheat the oven to 220°C/Fan 200°C/Gas 7. Line two large baking trays with baking paper and brush with oil.
2. Put the flour, 150ml water and soy sauce in a large bowl and stir to make a thin batter. Add the cauliflower florets and stir to coat completely. Sprinkle over the breadcrumbs and mix until coated.
3. Place the coated florets on the baking trays, spacing them apart as much as possible. Drizzle with a little more vegetable oil. Bake for 20–25 minutes, until just starting to get crispy underneath.
4. Meanwhile, make the sauce by mixing all the ingredients together.
5. Tip the cauliflower into a clean, large bowl, pour the sauce over and stir to coat. Spread the cauliflower over the two baking trays again and return to the oven for a further 15–20 minutes, until sticky and slightly crisp.
6. Sprinkle with the sesame seeds and spring onions and serve rice on the side.