Taste the flavours of Korea with this roast cauli slathered in Sepial’s delectable KFC sauce, served on a bed of sticky sushi rice, a pickled salad of carrot, cucumber and radish, and sprinkled with toasted sesame seeds. Enjoy this Korean-inspired feast in the comfort of your home!
Korean Cauli Feast
Korean Cauli Feast
with sushi rice, pickled veg & kewpie mayo
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Cauliflower Florets
- Cucumber
- Julienne Carrot
- Kewpie Mayo
- Mixed Sesame Seeds
- Nori Sheet
- Pickling Liquid
- Radish
- Sepial's KFC Sauce
- Sushi Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
LET’S GET GOING
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and starting to become crispy.
FLUFFY RICE & MAYO
Rinse the rice under cold water until it runs clear. (This prevents the rice from becoming stodgy.) Place in a pot with 250ml of fresh, salted water. Pop on a lid and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. Loosen the mayo with water in 5ml increments until drizzling consistency, season and set aside.
PICKLED VEG & ROAST NORI
In a bowl, add the radish rounds, diced cucumber, and julienne carrot. Toss through the pickling liquid until the veg is fully coated. Season and set aside to pickle for 10-15 minutes. Place the nori sheet in the hot oven (no need for a roasting tray) and roast for about 5 minutes until crispy. Remove on completion and set aside.
SEED-SATIONAL
Place the sesame seeds in a pan (large enough to fit the cauli) over a medium heat. Toast for 2-4 minutes until the white seeds are lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Once the rice is done, remove from the heat, fluff up with a fork and crumble over ¾ of the roasted nori. Mix to combine and set aside.
KOREAN FRIED CAULI
Return the pan to a medium heat. When hot, add the KFC sauce. Once boiling, turn off the heat and toss through the roasted cauli until fully coated. Cover to keep warm and set aside for serving. Drain the pickling liquid from the salad - lose it or reuse it!
YUM, YUM, YUMMY!
Plate up a generous helping of the nori rice. Top with the saucy, sweet and sticky Korean cauli and side with the pickled salad. Drizzle over the mayo and sprinkle over the sesame seeds and the remaining nori to taste. Wow, look at that!
Cauliflower Florets - 150g
Sushi Rice - 100ml
Kewpie Mayo - 15ml
Radish - 20g
Cucumber - 50g
Julienne Carrot - 75g
Pickling Liquid - 45ml
Nori Sheet - 1
Mixed Sesame Seeds - 7,5ml
Sepial's KFC Sauce - 65ml
LET’S GET GOING
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and starting to become crispy.
FLUFFY RICE & MAYO
Rinse the rice under cold water until it runs clear. (This prevents the rice from becoming stodgy.) Place in a pot with 500ml of fresh, salted water. Pop on a lid and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. Loosen the mayo with water in 5ml increments until drizzling consistency, season and set aside.
PICKLED VEG & ROAST NORI
In a bowl, add the radish rounds, diced cucumber, and julienne carrot. Toss through the pickling liquid until the veg is fully coated. Season and set aside to pickle for 10-15 minutes. Place the nori sheet in the hot oven (no need for a roasting tray) and roast for about 5 minutes until crispy. Remove on completion and set aside.
SEED-SATIONAL
Place the sesame seeds in a pan (large enough to fit the cauli) over a medium heat. Toast for 2-4 minutes until the white seeds are lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Once the rice is done, remove from the heat, fluff up with a fork and crumble over ¾ of the roasted nori. Mix to combine and set aside.
KOREAN FRIED CAULI
Return the pan to a medium heat. When hot, add the KFC sauce. Once boiling, turn off the heat and toss through the roasted cauli until fully coated. Cover to keep warm and set aside for serving. Drain the pickling liquid from the salad - lose it or reuse it!
YUM, YUM, YUMMY!
Plate up a generous helping of the nori rice. Top with the saucy, sweet and sticky Korean cauli and side with the pickled salad. Drizzle over the mayo and sprinkle over the sesame seeds and the remaining nori to taste. Wow, look at that!
Cauliflower Florets - 300g
Sushi Rice - 200ml
Kewpie Mayo - 30ml
Radish - 40g
Cucumber - 100g
Julienne Carrot - 150g
Pickling Liquid - 90ml
Nori Sheet - 1
Mixed Sesame Seeds - 15ml
Sepial's KFC Sauce - 125ml
LET’S GET GOING
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and starting to become crispy.
FLUFFY RICE & MAYO
Rinse the rice under cold water until it runs clear. (This prevents the rice from becoming stodgy.) Place in a pot with 750ml of fresh, salted water. Pop on a lid and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. Loosen the mayo with water in 5ml increments until drizzling consistency, season and set aside.
PICKLED VEG & ROAST NORI
In a bowl, add the radish rounds, diced cucumber, and julienne carrot. Toss through the pickling liquid until the veg is fully coated. Season and set aside to pickle for 10-15 minutes. Place the nori sheet in the hot oven (no need for a roasting tray) and roast for about 5 minutes until crispy. Remove on completion and set aside.
SEED-SATIONAL
Place the sesame seeds in a pan (large enough to fit the cauli) over a medium heat. Toast for 2-4 minutes until the white seeds are lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Once the rice is done, remove from the heat, fluff up with a fork and crumble over ¾ of the roasted nori. Mix to combine and set aside.
KOREAN FRIED CAULI
Return the pan to a medium heat. When hot, add the KFC sauce. Once boiling, turn off the heat and toss through the roasted cauli until fully coated. Cover to keep warm and set aside for serving. Drain the pickling liquid from the salad - lose it or reuse it!
YUM, YUM, YUMMY!
Plate up a generous helping of the nori rice. Top with the saucy, sweet and sticky Korean cauli and side with the pickled salad. Drizzle over the mayo and sprinkle over the sesame seeds and the remaining nori to taste. Wow, look at that!
Cauliflower Florets - 450g
Sushi Rice - 300ml
Kewpie Mayo - 45ml
Radish - 60g
Cucumber - 150g
Julienne Carrot - 225g
Pickling Liquid - 135ml
Nori Sheet - 1
Mixed Sesame Seeds - 22,5ml
Sepial's KFC Sauce - 170ml
LET’S GET GOING
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and starting to become crispy.
FLUFFY RICE & MAYO
Rinse the rice under cold water until it runs clear. (This prevents the rice from becoming stodgy.) Place in a pot with 1L of fresh, salted water. Pop on a lid and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. Loosen the mayo with water in 5ml increments until drizzling consistency, season and set aside.
PICKLED VEG & ROAST NORI
In a bowl, add the radish rounds, diced cucumber, and julienne carrot. Toss through the pickling liquid until the veg is fully coated. Season and set aside to pickle for 10-15 minutes. Place the nori sheet in the hot oven (no need for a roasting tray) and roast for about 5 minutes until crispy. Remove on completion and set aside.
SEED-SATIONAL
Place the sesame seeds in a pan (large enough to fit the cauli) over a medium heat. Toast for 2-4 minutes until the white seeds are lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Once the rice is done, remove from the heat, fluff up with a fork and crumble over ¾ of the roasted nori. Mix to combine and set aside.
KOREAN FRIED CAULI
Return the pan to a medium heat. When hot, add the KFC sauce. Once boiling, turn off the heat and toss through the roasted cauli until fully coated. Cover to keep warm and set aside for serving. Drain the pickling liquid from the salad - lose it or reuse it!
YUM, YUM, YUMMY!
Plate up a generous helping of the nori rice. Top with the saucy, sweet and sticky Korean cauli and side with the pickled salad. Drizzle over the mayo and sprinkle over the sesame seeds and the remaining nori to taste. Wow, look at that!
Cauliflower Florets - 600g
Sushi Rice - 400ml
Kewpie Mayo - 60ml
Radish - 80g
Cucumber - 200g
Julienne Carrot - 300g
Pickling Liquid - 180ml
Nori Sheet - 1
Mixed Sesame Seeds - 30ml
Sepial's KFC Sauce - 250ml
Woolies Products in this dish
