How to Cook Pigeon Breasts with Korean Chili & Cauliflower - Farmison & Co

Ingredients

• for the pigeon breast
• 4 pigeon breasts
• 3 tsp. gochujang sauce
• 2 tsp. soy sauce
• 2 tsp. rice vinegar
• 1 clove garlic finely chopped
• Small piece root ginger finely chopped
• for the cauliflower
• 1 small cauliflower cut in small pieces
• Full fat milk
• Unsalted butter
• Sea salt to taste