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Korean Cauliflower Chilli Bites (Vegan & Gluten Free)

November 19, 2024

These sweet, spicy, umami-flavoured cauliflower bites are a great crowd-pleaser for gatherings. Using Korean Gochujang paste, which is a sweet and spicy fermented chilli paste paired with a creamy smooth sweet chilli mayo dipping sauce- these bites are a cinch to prepare.

 

Best of all You can make them the day before (including the basting sauce.) To pre-make them, after baking the cauliflower bites, leave them on the tray to cool completely then cover with cling film & refrigerate. To serve,  warm up them up in a pre-heated oven and baste with a little extra sauce.

TIP: You can also use regular plain flour if you don't need them to be gluten free

 

 

Ingredients

The Batter

3/4 cup plain gluten free flour sifted

1 cup unsweetened plant-based milk of choice

Pinch of sea salt flakes

1 teaspoon ground black pepper

1 teaspoon garlic powder

The Gochujang Sauce

1 tablespoon plant-based Nuttelex melted

1 tablespoon sesame oil

1/4 cup Goghujang paste

juice of 1/2 fresh lime

1 teaspoon garlic powder

1 teaspoon ground ginger

2.5 tablespoon agave syrup

1.5 tablespoons rice wine vinegar

1/4 cup soy sauce

The Mayo Dipping Sauce

1/2 cup Vegan mayonnaise

1 teaspoon Gochujang paste

1 teaspoon agave syrup

Garnish

sesame seeds

2 Spring onions thinly sliced

toothpicks for serving

Directions

1Preheat oven 200C/180C fan. Line baking trays with greaseproof paper and set aside.

2Remove leaves, clean and wash cauliflower then cut florets into bite-sized pieces. It should yield about 20-25 florets.

Battering the Florets

1In a large bowl add all the batter ingredients and whisk well till smooth. Next, add all the cauliflower pieces and mix gently to coat them thoroughly.

2Using a fork, tongs or cooking tweezers, gently remove the cauliflower florets (let excess batter drip off back into the bowl) before evenly spacing the florets onto the prepared lined trays. Make sure the florets are not touching each other.

3Place tray/s in the preheated oven for 10 minutes. Then carefully turn over each floret using a spatula and bake for a further 10 minutes.

Prepare the Gochujang Sauce

1Make the Gochujang sauce by placing all the ingredients in a small dish and whisk together to form a thick paste. Set aside

2After the cauliflower florets have baked for 20 minutes, remove from oven. Then use the Gochujang sauce you have prepared to baste the florets all over before returning them back to the oven for a further 10 minutes.

Prep the Mayo Dipping Sauce

1Place all the Gochujang mayo dipping sauce into a bowl then whisk to combine. Decant into a small bowl to accompany the bites.

To Serve

1Transfer the warm florets onto a serving platter. Sprinkle with chopped spring onion and sesame seeds. Then spear florets with toothpicks. Add the mayo dipping sauce to the platter.

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