INGREDIENTS

For cooking: 200g cauliflower flourets, 1 litre veg oil, 300g cornflour/gluten free flour

For brine: 100ml of soy sauce, 100ml sake/shaoxing rice wine, 50ml mirin, 300ml water

For sauce: 10g toasted sesame seeds, 5g garlic puree, 50g gochjuang pepper paste, 100ml fresh orange juice, 80ml veg oil

For garnish (optional): Corriander/spring onions

METHOD

Step 1 – Prep cauliflower

Cut cauliflower into thumb sized florets. Drop florets into a pan of boiling water and cook for 3-4 minutes. Take cauli out and plunge into very cold water to stop them cooking. Soak cauliflower in the brine mix for at least 4 hours at room temperature but no more than 24 hours total (48 hours if in the fridge).

Step 2 – Fry cauliflower

Heat oil in fryer or a large pan heated to 160-190 c. Drop the cauliflower into the flour. Carefully place cauliflower into the hot oil. Cook for 3 to 4 minutes until it is floating a little bit. When they are crispy, take out and drain on paper towel.

Step 3 – Getting saucy

Blend, or whisk, all the sauce ingredients together except the oil (Blend 30 secs, whisk 2 mins). Add the oil to the sauce mixture and bring everything together. Pop your cooked crispy cauliflower into a bowl or onto a plate, whatever suits. Drizzle over sauce, it is important that you do not drench the whole thing (It actually works well to have a bit of sauce here and there to give you some variation to your munching). Add your desired garnish then munch it all down! (We recommend eating them with your fingers).