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J’Something Crispy Korean Cauliflower & Toasted Cashew & Cauliflower Stem Salsa

Preparation time 15 minutes
Cooking time 25 minutes

Ingredients

Sauce
⅓ cup of HOT Gochujang
3 Tbsp brown sugar
2 Tbsp soy sauce
2 tsp sesame oil
Juice of ½ a lemon
1 tsp freshly grated ginger
“Some” water (to thin out the sauce slightly, depending on the consistency you are after, it should coat the back of a spoon)

Salsa
Reserved stems from cauliflower
Handful of unsalted cashews
1 tsp lemon zest
1 Tbsp fresh lemon juice
Big handful fresh coriander
1 tsp rice vinegar
Salt and pepper

Crispy cauliflower
1 head cauliflower broken into little florets or bite sized pieces (Cut off the stems of the cauliflower and reserve)
Oil for frying

Dry ingredients
½ cup flour
½ cup corn starch
1 tsp baking powder

Wet ingredients
1 egg
1 tsp salt
1 cup of ice cold water

Lime wedge, to serve

Method

Sauce

  1. Add all ingredients to a saucepan over a medium heat and whisk to bring everything together. 2. Bring to simmer, allow to simmer for approximately 5 minutes then remove from heat.

Salsa

  1. Roughly chop the cashews and toast in a pan until fragrant and they turn a golden brown colour.
  2. Finely chop cauliflower stems.
  3. Chop a handful of fresh coriander.
  4. Add nuts, cauliflower stems and coriander to a bowl.
  5. To that add the zest, lemon juice and rice wine vinegar. Mix.
  6. Season to your liking.

Cauliflower

  1. Mix all dry ingredients together in a large bowl
  2. Mix all wet ingredients together in a separate bowl and add to dry ingredients.
  3. Add cauliflower to your batter and coat well (be gentle to keep florets in tact).
  4. Now fry your cauliflower florets in batches in oil that’s at 160ºC.
  5. Once golden brown, remove and drain on paper towel.
  6. Toss all the cauliflower in the sauce.
  7. Finish off with the salsa and a lime wedge.
  8. Serve this as a topping for a delicious bowl of rice, as a starter for a gathering, or even to incorporate into a salad. Honestly … when I make them they hardly get the opportunity to have a bowl of rice cause I eat them up so quickly! Love, J

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