Recipe for Korean fried cauliflower

me I like to prepare this dish with meat, fish or vegetables: there is something interesting in gochuyang, Korean red chili spice and fermented gluten-free rice. It has a sweet addiction and can be used for all kinds of dishes – it is good to keep the pot in the fridge or freezer.

If you’re wondering which leaf is on top, this is the Vietnamese coriander I grow in my garden. It started out as a few plant plugs, and now I have a whole bush of it. After pruning the leaves, I cut it and re-root the stems and it grows back like crazy.

Hours

Preparation time: 10 minutes

Cooking time: 15 minutes

Serve

four

Ingridients

For the sauce

• 1 tablespoon gochujanga
• 1 tablespoon tomato ketchup

For cauliflower

• 100 g gluten-free self-rising flour (I use Doves Farm)
• small head of cauliflower, trimmed and washed
• vegetable or corn oil for frying
• 1 teaspoon white sesame or a mixture of black and white
• a few sprigs of coriander or Vietnamese coriander

Method

1. Mix the sauce ingredients together with enough water to get the consistency of a coating.
2. Beat the flour with enough water to get a smooth dough, and season with salt and freshly ground pepper.
3. Cut the cauliflower into florets (if they are large, cut them in half). Cook them in boiling salted water for 3-4 minutes until they are just cooked, then drain and refresh in cold water and dry on kitchen paper.
4. In a large thick-bottomed skillet or electric fryer, heat about 8 cm of oil to 160-180 ° C. Try a piece of cauliflower in the dough to make sure it sticks and is not too heavy – you can adjust it with more flour or water.
5. Mix the cauliflower with the dough several pieces at a time, depending on the size of your fryer. Fry them by spooning them in oil until golden brown, then remove them from the oil and drain on kitchen paper and continue with the remaining cauliflower.
6. To serve, arrange the cauliflower on a serving platter, pour a tablespoon of the spiced sauce, then sprinkle with sesame seeds and coriander.