KOREAN FEAST
Crispy oat-crusted ‘popcorn’ cauliflower bites with a sticky sweet kimchi sauce v
Can be deep fried in rapeseed oil, or roasted for a healthier but not-so-crispy dish.
SERVES 2 as starter
• 1 cauliflower head
• 150ml milk (oat or cow’s)
• 2 organic eggs, whisked
• 150g oatmeal (or roughly blitzed oats)
• 4 tsp Korean red pepper flakes (or 2 tsp chilli flakes)
• Drizzle of sesame oil
• 150-200ml rapeseed oil if frying
• Sea salt
FOR THE SAUCE
• 1 tbsp kimchi• 2 tbsp honey• 2 tsp soy• Half a lime, zest and juice• 1 tsp red pepper flakes/chilli flakes• 1 tsp Gochujang paste* (optional)• Spring onions• Sesame seeds
