Korean Cauliflower Chilli Bites (Vegan & Gluten Free)

The Batter

• 0.75 cup plain gluten free flour sifted
• 1 cup unsweetened plant-based milk of choice
• Pinch of sea salt flakes
• 1 tsp ground black pepper
• 1 tsp garlic powder

The Gochujang Sauce

• 1 tbsp plant-based Nuttelex melted
• 1 tbsp sesame oil
• 0.25 cup Goghujang paste
• juice of 1/2 fresh lime
• 1 tsp garlic powder
• 1 tsp ground ginger
• 2.5 tbsp agave syrup
• 1.5 tbsp rice wine vinegar
• 0.25 cup soy sauce

The Mayo Dipping Sauce

• 0.5 cup Vegan mayonnaise
• 1 tsp Gochujang paste
• 1 tsp agave syrup

Garnish

• sesame seeds
• 2 Spring onions thinly sliced
• toothpicks for serving

1. Preheat oven 200C/180C fan. Line baking trays with greaseproof paper and set aside.
2. Remove leaves, clean and wash cauliflower then cut florets into bite-sized pieces. It should yield about 20-25 florets.

Battering the Florets

1. In a large bowl add all the batter ingredients and whisk well till smooth. Next, add all the cauliflower pieces and mix gently to coat them thoroughly.
2. Using a fork, tongs or cooking tweezers, gently remove the cauliflower florets (let excess batter drip off back into the bowl) before evenly spacing the florets onto the prepared lined trays. Make sure the florets are not touching each other.
3. Place tray/s in the preheated oven for 10 minutes. Then carefully turn over each floret using a spatula and bake for a further 10 minutes.

Prepare the Gochujang Sauce

1. Make the Gochujang sauce by placing all the ingredients in a small dish and whisk together to form a thick paste. Set aside
2. After the cauliflower florets have baked for 20 minutes, remove from oven. Then use the Gochujang sauce you have prepared to baste the florets all over before returning them back to the oven for a further 10 minutes.

Prep the Mayo Dipping Sauce

1. Place all the Gochujang mayo dipping sauce into a bowl then whisk to combine. Decant into a small bowl to accompany the bites.

To Serve

1. Transfer the warm florets onto a serving platter. Sprinkle with chopped spring onion and sesame seeds. Then spear florets with toothpicks. Add the mayo dipping sauce to the platter.