Sticky Gochujang Cauliflower

Serves 1
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Directions

  1. 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.
  2. 2Coat the cauliflower florets in the batter.
  3. 3Air fry or roast the coated cauliflower until nice and crispy.
  4. 4While the cauliflower is roasting, whisk together gochujang, garlic powder, brown sugar, sesame seeds, and lots of lime to make a sticky spicy dressing.
  5. 5After the first bake, coat the cauliflower with the sticky spicy dressing, ensuring it gets into all the nooks.
  6. 6Bake or air fry the cauliflower again, being careful not to let it burn.
  7. 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.
  8. 8Blend until smooth.
  9. 9Taste and season the puree well with salt and pepper.
  10. 10For the slaw, finely slice cabbage and mix it with kimchi and lime.
  11. 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.