Korean BBQ Cauliflower Bites
INGREDIENTS
- 1 small cauliflower in florets
- 60g cornflour
- 120ml plant milk
- 3 tbsp gochujang paste
- 2 tbsp tamari
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 2 tbsp sesame seeds
- 3 spring onions, sliced
NUTRITION
Per serving
230
Calories
6g
Protein
34g
Carbs
8g
Fats
METHOD
1
Coat the florets
Whisk cornflour and plant milk into a thick batter. Dip each floret to coat fully and lay on a lined tray.
2
Bake until crisp
Bake at 220C for twenty-five minutes, turning halfway, until golden and crackling at the edges.
3
Whisk the glaze
Combine gochujang, tamari, maple and rice vinegar in a small pan. Simmer for two minutes until glossy.
4
Toss and finish
Tip the cauliflower into the warm glaze and turn until every floret is coated. Top with sesame and spring onion.
VEG.ARMY TIP
A teaspoon of grated ginger in the glaze adds a clean lift against the heat.
