Serves 4, prep time 10 minutes, Cooking time 30 minutes
INGREDIENTS
1 cup all-purpose flour
½ cup cornflower
2 tsp baking powder
1 tsp salt
1 large cauliflower, cut into large florets
FOR THE SAUCE
2 tbsp gochujang (Korean hot pepper paste)
3 tbsp soy sauce
1 tbsp brown sugar
2 tbsp mirin
1 cup of water
2 tsp unseasoned rice vinegar
FOR THE LEEKS
2 tsp of vegetable oil
1 large leek
1 tbsp of dried garlic flakes
1 tbsp of soy sauce
2 tsp of sesame oil
TO SERVE
Steamed basmati rice
Sesame seeds
Sliced spring onion and 1 red chilli thinly sliced
METHOD
Preheat the oven to 200°C.
Combine the flour, cornflour, baking powder, and salt in a large bowl.
Add a cup of cold water and mix into a thin pancake-like batter.
Using a fork, one at a time, dip cauliflower florets into the batter allowing the excess to run off.
Place the florets on a lined baking sheet, then bake until the edges turn golden brown, 20–25 minutes.
Meanwhile, mix the gochujang, soy sauce, brown sugar, and mirin with one cup of water in a medium bowl.
Pour sauce into a pan and bring to a simmer over medium heat, stirring occasionally.
Heat the sauce until it’s thick enough to coat a spoon, 8–10 minutes.
Finally, stir in the vinegar and remove the pan from heat.
Remove the cauliflower from the oven and add to the pan, toss the florets until they’re coated with the sauce.
FOR THE LEEKS
Slice the leek in half lengthwise, trim the top and bottom.
Remove five layers of leek, fold over a quarter, fold again and again into a parcel.
Place on a chopping board, using a sharp knife slice into thin strips.
Repeat the process with the remainder, then rinse under cold water and drain.
Heat the oil in a wok, when smoking add the leeks and season.
Stir continuously add the garlic flakes, soy sauce and sesame oil.
Cook for 5-6 minutes then remove the wok from the heat.
Serve the cauliflower on a bed of rice, top with spring onion, chilli along with the leeks.
