Simon Rimmer served up a tasty Gochujang deep fried cauliflower on Steph’s Packed Lunch.
The ingredients for the sauce are : 125g soy sauce, 125g gochujang paste, 50ml rice vinegar, 50ml agave syrup, 1 garlic clove, peeled and crushed, 20g ginger, peeled and grated and 25ml sesame oil.
For the batter: 200g gram flour, 650ml sparkling cold water, 1tsp salt and 1 head cauliflower, cut into florets.
To serve: Sticky Rice, 20g sesame seeds, 1 bunch spring onions, chopped and 2tbsp coriander.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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Simon – loved the cauliflower recipe but the amount of water in the batter is massively too much. I used 330ml and the batter was already very thin. Hope this is helpful. Love from Spain.