Gochujang Buffalo Cauliflower with Korean Ranch

Ingredients

• 1 large cauliflower
• a pinch salt
• 75g Gochujang
• 90g vegan butter, melted
• 25g agave
• 1 tbsp light soy sauce
• 1 tbsp rice wine vinegar
• 2 garlic cloves, grated
• 1 tsp ginger, grated
• 1 tbsp cold water
• 1 tsp sesame oil
• 200g vegan yoghurt
• 3 tbsp vegan mayo
• 2-3 spring onions, thinly sliced
• 12g fresh coriander, finely chopped
• 2 tbsp sesame oil
• 1/2 tsp garlic granules
• to taste lime juice
• to taste salt
• 80g potato starch
• 55g plain flour
• 120g cold water
• 1/2 tsp MSG
• 1/8 tsp white pepper
• 1 tsp garlic granules
• 1/2 tsp baking powder
• 500-700ml vegetable oil
• 1 tbsp sesame seeds