Crispy Gochujang Cauliflower With Edamame, Julienned Vegetables & Vermicelli Noodles
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, then take out a wok (any deep pan will work if you don't have a wok) and a frying pan. Julienne or grate theĀ carrot. Finely slice theĀ red cabbageĀ (use a mandolin if you have one) andĀ springĀ onions, separating the whites and greens.
STEP 2
Place theĀ vermicelliĀ noodlesĀ into a heatproof bowl, cover with boiling water from your kettle and leave the noodles to cook for 5 minutes or until tender.Ā
STEP 3
Take two bowls and pour some plant milk into one (water works as well if you don't have any), and theĀ cornflourĀ into the other. Season the cornflour generously with salt and pepper, but be sure to set aside one teaspoon of it for later, as you'll need it to thicken the sauce. Cut theĀ cauliflower floretsĀ into bite-sized pieces, and toss them in the plant milk to coat, then dredge in the cornflour until thickly coated.
STEP 4
There are three ways to cook theĀ cauliflower:
1. For the crispiest cauliflower (similar to the above image), shallow fry 1cm of neutral oil (e.g. sunflower, groundnut, vegetable but not olive oil) in a deep pan over a medium high heat until golden and crispy, around 5-8 minutes.
2. Air fry for 15-20 minutes, turning every 5 minutes. We recommend brushing them with a little oil to help them turn more golden and crispy.
3. Roast in the oven at 200Ā°C for 20-30 minutes or until golden.
STEP 5
Once thereās 2-3 minutes remaining on the cauliflower, place your other frying pan over a medium-high heat and add a drizzle of oil. Once hot, toss in theĀ carrots,Ā cabbage,Ā edamameĀ and the white spring onions. SautĆ© until softened a little but still with some bite, around 2-3 minutes. Open theĀ gochujangĀ sauceĀ pouch and add the reserved teaspoon ofĀ cornflourĀ directly into the bag and carefully stir with a spoon until there are no lumps. Add it to the pan cook for about 1 minute, until thickened.Ā
STEP 6
Take the sauce and vegetables off the heat (to keep the cauliflower crispy), then add the crispyĀ cauliflowerĀ to the pan. Stir gently until the cauliflower is evenly coated. Divide theĀ vermicelli noodlesĀ between serving bowls, top with theĀ gochujangĀ cauliflowerĀ and vegetables and finish with a garnish ofĀ sesame garnishĀ and greenĀ springĀ onions. Enjoy!
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Crispy Gochujang Cauliflower With Edamame, Julienned Vegetables & Vermicelli Noodles
Crispy Gochujang Cauliflower With Edamame, Julienned Vegetables & Vermicelli Noodles
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, then take out a wok (any deep pan will work if you don't have a wok) and a frying pan. Julienne or grate theĀ carrot. Finely slice theĀ red cabbageĀ (use a mandolin if you have one) andĀ springĀ onions, separating the whites and greens.
STEP 2
Place theĀ vermicelliĀ noodlesĀ into a heatproof bowl, cover with boiling water from your kettle and leave the noodles to cook for 5 minutes or until tender.Ā
STEP 3
Take two bowls and pour some plant milk into one (water works as well if you don't have any), and theĀ cornflourĀ into the other. Season the cornflour generously with salt and pepper, but be sure to set aside one teaspoon of it for later, as you'll need it to thicken the sauce. Cut theĀ cauliflower floretsĀ into bite-sized pieces, and toss them in the plant milk to coat, then dredge in the cornflour until thickly coated.
STEP 4
There are three ways to cook theĀ cauliflower:
1. For the crispiest cauliflower (similar to the above image), shallow fry 1cm of neutral oil (e.g. sunflower, groundnut, vegetable but not olive oil) in a deep pan over a medium high heat until golden and crispy, around 5-8 minutes.
2. Air fry for 15-20 minutes, turning every 5 minutes. We recommend brushing them with a little oil to help them turn more golden and crispy.
3. Roast in the oven at 200Ā°C for 20-30 minutes or until golden.
STEP 5
Once thereās 2-3 minutes remaining on the cauliflower, place your other frying pan over a medium-high heat and add a drizzle of oil. Once hot, toss in theĀ carrots,Ā cabbage,Ā edamameĀ and the white spring onions. SautĆ© until softened a little but still with some bite, around 2-3 minutes. Open theĀ gochujangĀ sauceĀ pouch and add the reserved teaspoon ofĀ cornflourĀ directly into the bag and carefully stir with a spoon until there are no lumps. Add it to the pan cook for about 1 minute, until thickened.Ā
STEP 6
Take the sauce and vegetables off the heat (to keep the cauliflower crispy), then add the crispyĀ cauliflowerĀ to the pan. Stir gently until the cauliflower is evenly coated. Divide theĀ vermicelli noodlesĀ between serving bowls, top with theĀ gochujangĀ cauliflowerĀ and vegetables and finish with a garnish ofĀ sesame garnishĀ and greenĀ springĀ onions. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, then take out a wok (any deep pan will work if you don't have a wok) and a frying pan. Julienne or grate theĀ carrot. Finely slice theĀ red cabbageĀ (use a mandolin if you have one) andĀ springĀ onions, separating the whites and greens.
STEP 2
Place theĀ vermicelliĀ noodlesĀ into a heatproof bowl, cover with boiling water from your kettle and leave the noodles to cook for 5 minutes or until tender.Ā
STEP 3
Take two bowls and pour some plant milk into one (water works as well if you don't have any), and theĀ cornflourĀ into the other. Season the cornflour generously with salt and pepper, but be sure to set aside one teaspoon of it for later, as you'll need it to thicken the sauce. Cut theĀ cauliflower floretsĀ into bite-sized pieces, and toss them in the plant milk to coat, then dredge in the cornflour until thickly coated.
STEP 4
There are three ways to cook theĀ cauliflower:
1. For the crispiest cauliflower (similar to the above image), shallow fry 1cm of neutral oil (e.g. sunflower, groundnut, vegetable but not olive oil) in a deep pan over a medium high heat until golden and crispy, around 5-8 minutes.
2. Air fry for 15-20 minutes, turning every 5 minutes. We recommend brushing them with a little oil to help them turn more golden and crispy.
3. Roast in the oven at 200Ā°C for 20-30 minutes or until golden.
STEP 5
Once thereās 2-3 minutes remaining on the cauliflower, place your other frying pan over a medium-high heat and add a drizzle of oil. Once hot, toss in theĀ carrots,Ā cabbage,Ā edamameĀ and the white spring onions. SautĆ© until softened a little but still with some bite, around 2-3 minutes. Open theĀ gochujangĀ sauceĀ pouch and add the reserved teaspoon ofĀ cornflourĀ directly into the bag and carefully stir with a spoon until there are no lumps. Add it to the pan cook for about 1 minute, until thickened.Ā
STEP 6
Take the sauce and vegetables off the heat (to keep the cauliflower crispy), then add the crispyĀ cauliflowerĀ to the pan. Stir gently until the cauliflower is evenly coated. Divide theĀ vermicelli noodlesĀ between serving bowls, top with theĀ gochujangĀ cauliflowerĀ and vegetables and finish with a garnish ofĀ sesame garnishĀ and greenĀ springĀ onions. Enjoy!
