Step-by-Step Instructions

1. Boil kettle and prep vegetables

   8 min

   Boil your kettle, then take out a wok (any deep pan will work if you don't have a wok) and a frying pan. Julienne or grate the carrot . Finely slice the red cabbage (use a mandolin if you have one) and spring onions , separating the whites and greens.

   Equipment: kettle, wok, frying pan, knife, cutting board, mandolin

2. Soak vermicelli noodles

   5 min

   Place the vermicelli noodles into a heatproof bowl, cover with boiling water from your kettle and leave the noodles to cook for 5 minutes or until tender.

   Equipment: heatproof bowl

3. Prep and coat cauliflower

   6 min

   Take two bowls and pour some plant milk into one (water works as well if you don't have any), and the cornflour into the other. Season the cornflour generously with salt and pepper, but be sure to set aside one teaspoon of it for later, as you'll need it to thicken the sauce. Cut the cauliflower florets into bite-sized pieces, and toss them in the plant milk to coat, then dredge in the cornflour until thickly coated.

   Equipment: bowl, knife, cutting board

4. Cook the cauliflower

   7 min

   There are three ways to cook the cauliflower : 1. For the crispiest cauliflower (similar to the above image), shallow fry 1cm of neutral oil (e.g. sunflower, groundnut, vegetable but not olive oil) in a deep pan over a medium high heat until golden and crispy, around 5-8 minutes. 2. Air fry for 15-20 minutes, turning every 5 minutes. We recommend brushing them with a little oil to help them turn more golden and crispy. 3. Roast in the oven at 200°C for 20-30 minutes or until golden.

   Equipment: deep pan, air fryer, oven, baking sheet
   Temperature: 200°C

5. Sauté vegetables and add sauce

   4 min

   Once there’s 2-3 minutes remaining on the cauliflower, place your other frying pan over a medium-high heat and add a drizzle of oil. Once hot, toss in the carrots , cabbage , edamame and the white spring onions. Sauté until softened a little but still with some bite, around 2-3 minutes. Open the gochujang sauce pouch and add the reserved teaspoon of cornflour directly into the bag and carefully stir with a spoon until there are no lumps. Add it to the pan cook for about 1 minute, until thickened.

   Equipment: frying pan, spoon

6. Combine, plate, and garnish

   3 min

   Take the sauce and vegetables off the heat (to keep the cauliflower crispy), then add the crispy cauliflower to the pan. Stir gently until the cauliflower is evenly coated. Divide the vermicelli noodles between serving bowls, top with the gochujang cauliflower and vegetables and finish with a garnish of sesame garnish and green spring onions . Enjoy!

   Equipment: serving bowls