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Spicy gochujang cauliflower ‘wings’
Fruit and vegetables
1 small
cauliflower
, outer leaves removed, cut into florets
2
garlic
cloves, crushed
1 tsp finely grated fresh root
ginger
2
spring onions
, finely sliced
Tins, packets and jars
100g/3½oz
plain flour
cooked
rice
Cooking ingredients
vegetable oil
, for greasing
1 tbsp
soy sauce
60g/2¼oz
gochujang
(Korean fermented chilli paste)
1 tbsp light
brown sugar
1 tbsp
rice vinegar
1 tbsp toasted
sesame oil
1 tbsp
sesame seeds
Other
30g/1oz dried breadcrumbs or
panko breadcrumbs
Back to recipe
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