Korean fried cauliflower

Method Print recipe

1. Toast sesame seeds / prepare the cauliflower.
2. Pre heat the fryer 170c - Making sure it has clean oil in a Gluten Free Fryer.
3. Prepare the cauliflower into small florets.
4. Mix the GF batter mix as per pack instructions and add 5g of toasted sesame seeds.
5. Dust the florets in a little of the dry GF batter and then into the wet mix, fry for 3-4 minutes then drain on a wire rack.
6. Turn the fryer up to 180 and drop the blanched cauliflower in to crisp up.
7. To make the sauce - Add sesame oil to a pan and add chopped garlic, red chilli flakes and sauté quickly.
8. Then add the vinegar, Tamari, sugar and warm together until reduced slightly.
9. Slurry the cornflour with 40ml water and add to the sauce.
10. Finish with the remainder of the sesame seeds and the zest & juice from 1 lime.
11. Tumble the cooked cauliflower through the sauce and finish with micro coriander, sliced spring onions and wedges of fresh lime.

*Please check your product packaging to ensure it’s suitable for making gluten free dishes