Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1/2 cup plain flour
- 1/2 cup cornflour
- 1 cauliflower, cut into florets
- 1 1/2 cups long-grain white rice
- 2/3 cup chilli & garlic pesto
- 1/4 cup brown sugar
- 2tablespoons rice vinegar
- 2 spring onions, shredded
- 1teaspoons sesame seeds, toasted
- 1/3 cup extra virgin olive oil
Description
Cauliflower florets are coated in a sweet and tangy Korean-inspired glaze and cooked to perfection in an air fryer. Served on a bed of rice, this sticky Korean cauliflower dish makes a comforting midweek meal.
Instruction tip
Cooking tip:If you don’t have an air fryer, deep-fry the cauliflower in a large saucepan by adding vegetable or peanut oil to a depth of 10cm. Heat the oil and cook cauliflower until golden. Drain on paper towel. Toss sauce-coated cauliflower in a large frying pan over medium heat until slightly caramelised.
Method
Step 1 of 4
Line the basket of a 5.75L air fryer with baking paper. Place flour and cornflour in a large bowl. Add oil and 3/4 cup cold water. Whisk to combine. Dip half of the cauliflower into the batter, allowing excess to drip off. Place cauliflower, in a single layer, in the prepared basket. Cook at 180°C for 15 minutes. Transfer to a large plate. Repeat with remaining cauliflower.
Step 2 of 4
Meanwhile, cook rice following packet instructions.
Step 3 of 4
Remove the paper from the air-fryer basket. Return all cauliflower to the basket. Cook for a further 10 minutes or until crisp and slightly golden.
Step 4 of 4
Place pesto, sugar and vinegar in a large bowl. Mix to combine. Add cauliflower. Toss to coat. Return coated cauliflower to air-fryer basket and cook for a further 5 minutes. Divide rice and cauliflower among serving dishes. Spoon remaining sauce over cauliflower. Sprinkle with onion and sesame seeds.
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