Roxy Pope

Sticky Korean Cauliflower Bites

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      45 min

Appears in

So Vegan in 5: Over 100 super simple and delicious 5-ingredient recipes

So Vegan in 5

By Roxy Pope and Ben Pook

Published 2018

  • About

Be warned... these spicy little things have a real kick to them and they’re outrageously moreish. For whatever reason, the spicier the food is, the faster we want to eat it. Gochujang (red chilli paste) is very intense and can be quite sour, but the sugar and tamari help to balance everything out.

Ingredients

  • 1 medium cauliflower
  • 80 g plain flour
  • 3 tbsp gochuja

Method

Preheat the oven to 220°C/200°C fan/gas mark 7 and line a large baking tray with baking paper.

Remove and discard any green leaves from the cauliflower, then use a sharp knife to cut it into bite-sized florets, discarding any of the long stems as you go.