Spicy gochujang cauliflower ‘wings
Ingredients
- vegetable oil, for greasing
- 100g/3½oz plain flour
- 1 tbsp soy sauce
- 1 small cauliflower, outer leaves removed, cut into florets
- 30g/1oz dried breadcrumbs or panko breadcrumbs
- 60g/2¼oz gochujang (Korean fermented chilli paste)
- 1 tbsp light brown sugar
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 garlic cloves, crushed
- 1 tsp finely grated fresh root ginger
- 1 tbsp sesame seeds
- 2 spring onions, finely sliced
- cooked rice
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