Korea x United States

Gochujang buffalo cauliflower

Name: Gochujang buffalo cauliflower
Total time: 40 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 medium in florets cauliflower; 1/2 cup maida (all-purpose flour, plain flour); 1/4 cup cornflour (cornstarch); 1/2 cup milk; 1/2 tsp baking powder; 1/2 tsp salt; 2 tbsp cooking oil (vegetable oil); 2 1/2 tbsp gochujang; 2 tbsp butter; 2 tsp honey; 2 tsp rice vinegar; 1/2 cup hung curd (greek yogurt); 30 g crumbled gorgonzola; 1/2 lemon juiced lemon; 2 sticks cut in batons celery; 1 tsp sesame seeds; 1 stalk sliced spring onion (green onion, scallion)

Cauliflower gets the wing treatment and frankly deserves it.

40 minTime

11 gProtein each

hotSpice

Wings without the chicken2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

360kcalsame

11 gproteinsame

4 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Cauliflower1 medium, in florets

Maida (all-purpose flour, plain flour)½ cup

Cornflour (cornstarch)¼ cup

Milk½ cup

Baking powder½ tsp

Salt½ tsp

Cooking oil (vegetable oil)2 tbsp

Gochujang2½ tbsp

Butter2 tbsp

Honey2 tsp

Rice vinegar2 tsp

Hung curd (greek yogurt)½ cup

Gorgonzola30 g, crumbled

Lemon½ lemon, juiced

Celery2 sticks, cut in batons

Sesame seeds1 tsp

Spring onion (green onion, scallion)1 stalk, sliced

Method

5 steps

1Whisk the maida, cornflour, milk, baking powder and salt into a smooth batter. Coat the florets and shake off the extra.
2Spread on an oiled, lined tray, drizzle with the rest of the oil and bake in the oven at 220°C for 20 minutes, turning halfway.
3Warm the gochujang, butter, honey and vinegar in a small pan on low heat for 1 minute, whisking.
4Toss the florets in the sauce and bake 8 minutes more.
5Mash the gorgonzola into the hung curd with the lemon juice. Serve the cauliflower with sesame, spring onion, the dip and celery.

Serve it like this

Pile the glazed florets in a shallow bowl, stand the celery batons in a glass beside it and spoon the dip into a small bowl with a crack of pepper on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Korea x United States

Gochujang buffalo cauliflower

Cauliflower gets the wing treatment and frankly deserves it.

40 minTime

11 gProtein each

hotSpice

Wings without the chicken2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

360kcalsame

11 gproteinsame

4 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Cauliflower1 medium, in florets

Maida (all-purpose flour, plain flour)½ cup

Cornflour (cornstarch)¼ cup

Milk½ cup

Baking powder½ tsp

Salt½ tsp

Cooking oil (vegetable oil)2 tbsp

Gochujang2½ tbsp

Butter2 tbsp

Honey2 tsp

Rice vinegar2 tsp

Hung curd (greek yogurt)½ cup

Gorgonzola30 g, crumbled

Lemon½ lemon, juiced

Celery2 sticks, cut in batons

Sesame seeds1 tsp

Spring onion (green onion, scallion)1 stalk, sliced

Method

5 steps

1Whisk the maida, cornflour, milk, baking powder and salt into a smooth batter. Coat the florets and shake off the extra.
2Spread on an oiled, lined tray, drizzle with the rest of the oil and bake in the oven at 220°C for 20 minutes, turning halfway.
3Warm the gochujang, butter, honey and vinegar in a small pan on low heat for 1 minute, whisking.
4Toss the florets in the sauce and bake 8 minutes more.
5Mash the gorgonzola into the hung curd with the lemon juice. Serve the cauliflower with sesame, spring onion, the dip and celery.

Serve it like this

Pile the glazed florets in a shallow bowl, stand the celery batons in a glass beside it and spoon the dip into a small bowl with a crack of pepper on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gochujang buffalo cauliflower

Make it your way

Ingredients

Method

Gochujang buffalo cauliflower

Make it your way

Ingredients

Method

Make it a meal