Simon Rimmer served up tasty Korean cauliflower taco on Sunday Brunch.

This ingredients are: 1 head cauli, florets- blanched 1 min, 200g buttermilk / Vegan yogurt, 75g cornflour, 75g polenta, 1 Tsp chilli flakes, 1 Tsp salt, Oil for deep frying, 12 6” soft corn tacos, Head of finely shredded gem lettuce, 100g mayo, 80g gochujang paste, 80g tomato ketchup, 40g muscovado sugar, 50ml soy sauce, 35mm piece grated ginger, 2 cloves garlic grated, 1 red onion, finely sliced and blanched for 30secs, then chilled, 150ml red wine vinegar, 125ml water and 225g sugar.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.