Korean-style sticky cauliflower bites

Name: Korean-style sticky cauliflower bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Cauliflower, broken into bite-size florets; 60 g Plain flour; 40 g Cornflour; 2 g Salt; 30 ml Vegetable oil; 40 g Gochujang; 25 g Soft brown sugar; 20 ml Soy sauce; 10 ml Rice vinegar; 0.2 Garlic, 2 cloves, crushed; 10 g Fresh ginger, grated; 5 ml Sesame oil; 5 g Sesame seeds; 2 Spring onions, thinly sliced

Crisp oven-baked cauliflower in a sweet, spicy, garlicky gochujang glaze, inspired by Korean fried chicken. A great vegan plate for a spread.

Ingredients

1 Cauliflower, broken into bite-size florets
60 g Plain flour
40 g Cornflour
2 g Salt
30 ml Vegetable oil
40 g Gochujang
25 g Soft brown sugar
20 ml Soy sauce
10 ml Rice vinegar
0.2 Garlic, 2 cloves, crushed
10 g Fresh ginger, grated
5 ml Sesame oil
5 g Sesame seeds
2 Spring onions, thinly sliced

Method

Heat the oven to 220°C (200°C fan). Whisk the flour, cornflour and salt with about 120ml cold water to a batter like double cream. Toss the florets in it, let the excess drip off and spread out on a well-oiled lined tray. Drizzle with the rest of the oil.
Bake until golden and crisp at the edges, turning once halfway.
While it bakes, put all the glaze ingredients in a small pan with 2 tablespoons of water and simmer, stirring, until glossy and slightly thickened.
Tip the hot cauliflower into a big bowl, pour over the glaze and toss quickly so it stays crisp. Scatter with sesame seeds and spring onions and serve straight away.