GOCHUJANG CAULIFLOWER - RECIPE IN DESCRIPTION

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS

1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ

Veganize baking - https://bit.ly/3XJBUOE

250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv

The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu

--------------------------------------------------------------------------------
GOCHUJANG CAULIFLOWER

By @Le_cocque

In the mood for spicy food? Then these Gochujang Cauliflowers are the right pick for you! A perfect side dish that is slathered in a perfect Gochujang sauce. I couldn’t help myself and ate it all by myself because it was THAT GOOD! Here’s the recipe:

INGREDIENTS:
- 1 medium cauliflower head, cut into florets
- 90 gr flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp gochugaru (sub for chili powder)
- 1 cup unsweetened plant based milk

SAUCE:
- 1 shallot, minced
- 3 garlic cloves, minced
- 1/2 can crushed tomatoes
- 1 tbsp Gochujang
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 2 tbsp rice vinegar
- 1 lime, juiced
- 1 tbsp cornstarch mixed with 1 tbsp cold water

METHOD:
1. Preheat your oven to 180 celsius.
2. Meanwhile mix the flower with the spices, plant based milk & season with salt & pepper.
3. Dip each floret into the batter and add to a lined baking tray. Bake in the oven for 20 minutes.
4. Meanwhile sauté the garlic & shallot for 30 seconds. Add the rest of the ingredients and bring to a slight simmer.
5. Remove the cauliflower from the oven and toss with the sauce. Add back to the oven for another 20 minutes.
6. Top with scallions, sesame seeds & enjoy!