A spicy Korean inspired cauliflower dish from Nikibakes

Ingredients

• 230g plain gluten free flour
• 100g cornflour
• 1 tsp baking powder
• 200ml cold water
• 400g trimmed cauliflower, cut into florets
• Vegetable oil for deep frying
• A pinch of sea salt
• 2 tbsp gochujang paste
• 1.5 tbsp tomato purée
• 1 tbsp apple cider vinegar
• 2 tbsp runny honey
• 2 tbsp coconut sugar
• 4 tbsp tamari/soy sauce
• 2 cloves garlic, finely minced
• 1 tbsp vegetable oil
• 1.5 tbsp toasted sesame oil
• 1 tsp sesame seeds
• 1/2 tsp chilli flakes
• Thinly sliced celery leaves, to serve
• 1 tsp Niki's Korean Blend, to serve