Sticky Gochujang Cauliflower
Easy and Vegan sticky gochujang cauliflower. This recipe is simple to make and perfect when cooking for friends. Serve with rice or in tortilla wraps to make this a meal.
Ingredients
- 1 head of califlower cut into florets
- 1 tbsp sesame seeds
- 4 spring onions finely chopped
For the batter
- 4 heaped tbsp plain flour
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 3-4 tbsp Oat milk* see notes
Gochujang sauce
- 2 heaped tbsp Gochujang
- 2 tsp brown sugar
- 1/2 tsp garlic powder
- 1 lime juiced
Instructions
- Preheat the oven to 200ºC (fan)
- Mix together the batter ingredients, note you may need a splash more oat milk to get the right texture, then add the cauliflower florets, coat until covered
- Add the battered cauliflower florets to a lined baking tray then pop in the oven for around 25 minutes
- Make the gochujang sauce by mixing the ingredients together, then once the cauliflower has baked, toss in the sauce, pop back in the oven on a lined baking tray and cook for a further 10-15 minutes (make sure the cauliflower doesn't burn)
- If serving this as a meal, boil long grain rice or prep soft wraps to serve with a crunchy slaw, but if not, simply chop the spring onions to garnish
- Once baked to perfection, squeeze a little more lime juice, dust with sesame seeds and garnish with the spring onions
Video
Notes
*you made need to add a little more oat milk but you want the batter to be like a pancake batter so it just falls off your spoon