Korean Gochujang Cauliflower

Ingredients:

• 1 head of cauliflower, cut into bite-sized florets
• 1/2 cup all-purpose flour
• 1/2 cup cornflour
• 1/2 teaspoon salt and pepper
• 1/2 cup water
• 1/4 cup gochujang (Korean red pepper paste) - careful it's super spicy
• 2 tablespoons dark soy sauce
• 2 tablespoons honey (optional)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• Vegetable oil, for frying
• Chopped spring onion and sesame seeds, for garnish

Method:

1. To cook the cauliflower florets, bring a pot of water to a boil and add the florets. Allow them to cook for 15 minutes and then leave them to cool slightly.
2. In a mixing bowl, combine flour, cornflour, salt and black pepper. Whisk until well combined. Add water and whisk until a smooth batter forms. Let the batter rest for 10 minutes.
3. In a deep skillet or wok, heat about 1 inch of vegetable oil over medium-high heat. Dip the cauliflower florets in the batter, shake off the excess, and carefully place them in the hot oil. Fry in batches, without crowding the skillet, until the florets are crispy and golden brown, about 4-5 minutes per batch. Using a slotted spoon, transfer the fried cauliflower to a paper towel-lined plate to drain the excess oil.
4. In another mixing bowl, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until smooth. Add the fried cauliflower florets to the bowl and toss to coat evenly with the sauce.
5. Serve the fried Korean Gochujang Cauliflower hot, garnished with chopped spring onion and sesame seeds. Enjoy!