Sticky Gochujang Cauliflower
Serves 1
Directions
- 1Start by making a batter with flour, nutritional yeast, smoked paprika, and a little bit of oat milk to thin it out into a pancake mix consistency.
- 2Coat the cauliflower florets in the batter.
- 3Air fry or roast the coated cauliflower until nice and crispy.
- 4While the cauliflower is roasting, whisk together gochujang, garlic powder, brown sugar, sesame seeds, and lots of lime to make a sticky spicy dressing.
- 5After the first bake, coat the cauliflower with the sticky spicy dressing, ensuring it gets into all the nooks.
- 6Bake or air fry the cauliflower again, being careful not to let it burn.
- 7For the sesame butter bean puree, empty out about half the liquid from a tin of butter beans and add the beans to a blender with tahini, sesame oil, and some lime.
- 8Blend until smooth.
- 9Taste and season the puree well with salt and pepper.
- 10For the slaw, finely slice cabbage and mix it with kimchi and lime.
- 11Plate the dish by spreading the butter bean puree at the bottom, adding the kimchi slaw, and then topping with the sticky gochujang cauliflower.
Ingredients
- flour
- nutritional yeast
- smoked paprika
- oat milk
- cauliflower florets
- gochujang
- garlic powder
- brown sugar
- sesame seeds
- lime
- butter beans
- tahini
- sesame oil
- salt
- pepper
- cabbage
- kimchi
Equipment
air fryermixing bowlspoonblenderknifecutting boardserving bowl
Tips
- The cauliflower is a bit spicy, so it's not for the faint-hearted.
- Be careful not to let the cauliflower burn during the second bake.
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