Korean fried cauliflower loaded fries
Focusing on sustainability is important for vegan dishes, so we serve our sticky, sweet and moreish gojuchang-spiced battered morsels on a bed of stir-fried cauliflower leaves.
Ingredients
1 Cauliflower head
150g SuperCrunch 9.5mm Skin On Fries
Batter
100g Self raising flour
75ml Plant-based milk
1/2 tsp Salt
1 tsp Thyme
1 tsp Paprika
Glaze
50g Gojuchang paste
50ml Soy sauce
1 tbsp Syrup
2 tsp Sesame oil
2 tsp Rice vinegar
1 tsp Garlic Powder
1 tsp Ginger Powder
To serve
15ml Sriracha Mayo
Spring Onion
1 tbsp Sesame seeds
Method
- Split the cauliflower into florets and put the leaves to one side
- Mix all batter ingredients and then coat florets, fry in batches about 5-10 minutes until golden brown
- Cook Aviko SuperCrunch Fries as per packet instructions
- Mix together all glaze ingredients then coat cauliflower wings in sauce
- Stir fry cauliflower leaves
- To serve arrange fries on a large plate then top with cauliflower leaves and pieces then top with sesame seeds, sriracha mayo and sliced spring onion
