Whether you’re unwinding before the big day or wrapping last-minute presents, enjoy plant-based comfort food and festive snacks to share
Crispy fried cauliflower in Korean chilli sauce
Crunchy, sticky, spicy, saucy – what more could you want? Be sure to have lots of napkins on hand, or even finger bowls of water, as this is a deliciously messy treat to get stuck into.
SERVES 6-8 EASY VE
60g tapioca or rice flour, plus 125g for coating 40g plain flour ½ tsp baking powder 2 small cauliflowers, broken into small florets, leaves reserved 4 tsp white vinegar 1 litre vegetable oil, for deep-frying
For the sauce
100g light brown soft sugar 60g gochujang 60g tomato ketchup 60g sriracha
100ml rice vinegar 2 tbsp sesame oil ½ tsp garlic powder
To garnish
2 tbsp toasted mixed black and white sesame seeds 2 spring onions, finely sliced
1 Whisk the 60g tapioca or rice flour and the plain flour, baking powder,
1/2 tsp salt and a large pinch of pepper together in a large bowl. Add the cauliflower florets and leaves, and mix until well combined. Pour over 40ml ice-cold water and the vinegar, and mix together to make a batter that coats the florets well. If it’s too thick, add a little more water.
2 Put the remaining 125g tapioca or rice flour in a separate bowl. Shake the excess batter off each floret in turn, then lightly coat in the flour and put on a wire rack set over a baking tray to dry for 10 mins.
3 Heat the oil in a large, deep, heavy-based saucepan or deep-fat fryer (make sure there is at least 5cm between the surface of the oil and the top of the pan) to 180C – add a small amount of the batter to the oil, and if it sizzles, the oil is ready.
4 While the oil is heating, put all the ingredients for the sauce in a small saucepan and stir together over a medium heat until the mixture starts bubbling and thickens. Remove from the heat and set aside.
5 Fry the cauliflower florets and leaves in batches of four or five for 2-3 mins, or until golden brown and crispy. Remove to the wire rack set over the tray to drain. Once all the cauliflower has been fried, tip it into a large bowl with the sauce and toss until fully coated. Sprinkle over the sesame seeds and spring onions, and serve immediately.
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