Name: Korean Cauliflower with Sticky Gochujang Sauce
Prep time: 10 min
Cook time: 17 min
Yield: 3
Ingredients: 1 medium cauliflower head, cut into small florets; 180g (1½ cups) plain/all-purpose flour; 1 tbsp cornflour/cornstarch; ½ tbsp baking powder; ½ tsp salt; ½ tsp garlic powder; ¼ tsp black pepper; 210ml (1 cup) sparkling water, extra cold; spray oil; FOR THE CHILLI SAUCE; 60ml (¼ cup) maple syrup; 3 tbsp soy sauce; 1 large garlic clove, peeled, grated; 1 tbsp grated ginger; 1 tbsp apple cider vinegar; ½ tbsp sesame oil; 2½ tbsp gochujang paste; 2 tbsp mirin; 1 tbsp cornflour/cornstarch; TO SERVE; toasted sesame oil; chopped spring onions; toasted white sesame seeds; a squeeze of lime.

VMG Recipes