Korean Stickey Cauliflower Bites
Korean Stickey Cauliflower Bites
These Korean sticky cauliflower bites are crunchy, flavour-packed and perfect served alongside steamed greens and a bowl of fluffy rice. Cauliflower is rich in vitamins C and K, supporting immune function, collagen formation and healthy bones. It’s a cruciferous vegetable containing glucosinolates, compounds that support liver detoxification and antioxidant protection. High in fibre, cauliflower also […]
Servings
4
Prep time
Cook time
Recipe
Vegaterian. Gluten Free
Ingredients
- ¾ cup gluten-free flour
- 2 tsp sesame oil
- 1 tbsp arrowroot or cornflour
- 1⁄3 cup maple syrup or raw honey
- 1½ tsp baking powder
- 2 tbsp apple-cider vinegar
- ½ tsp sea salt
- 2 garlic cloves, crushed
- Good pinch pepper
- 1 tbsp minced fresh ginger
- ½ tsp garlic powder
- 1 tbsp cornstarch or arrowroot
- ½ tsp onion powder
- Zest ½ lime
- 1 cup sparkling mineral water
- 1 small head cauliflower, cut into florets
- Sesame seeds, sliced shallots & juice ½ lime, to serve
- Sauce
- 2 tbsp gochujang (Korean chilli paste)
Method
- Preheat oven to 220°C. Line a baking tray with baking paper and then top with a wire cooling rack. This will help make caulifl ower crispier.
- In a large bowl, combine flour, arrowroot, baking powder, salt, pepper, garlic and onion powder. Stir in cold sparkling mineral water until just combined. The batter should be thick, like a very thick pancake batter. Add more mineral water if it’s too thick or add more flour if it’s too thin.
- Toss cauliflower florets in batter until they are evenly coated. Arrange cauliflower on the rack and avoid overcrowding. Spray lightly with olive oil and then bake for 20 mins, turning halfway, until they are crisp and golden.
- Add all sauce ingredients to a small saucepan and stir until well combined. Spoon out a small portion of the sauce into a separate bowl and mix in cornstarch until smooth. Pour cornstarch mixture back into saucepan with remaining sauce. Stir to combine. Heat sauce over medium-low heat, stirring frequently, until it begins to thicken. Remove from heat.
- Heat a little olive oil in a frying pan, add caulifl ower and then pour over sauce. Toss gently until fully coated. Remove from heat and toss with fresh lime juice.
- Serve with rice, topped with sesame seeds and sliced shallots
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