Taste the flavors 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. Forget travelling and enjoy this Korean-inspired feast in the comfort of your home!
Korean-Style Baked Cauli
Korean-Style Baked Cauli
with sushi rice & pickled cucumber and radish
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 to taste and set aside for serving.
PICKLED VEG & ROAST NORI
In a bowl, add the Radish rounds, diced Cucumber and julienne carrot. Toss through the pickling liquid and toss until the veg is fully coated. Season to taste. 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!
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 to taste and set aside for serving.
PICKLED VEG & ROAST NORI
In a bowl, add the Radish rounds, diced Cucumber and julienne carrot. Toss through the pickling liquid and toss until the veg is fully coated. Season to taste. 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!
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 to taste and set aside for serving.
PICKLED VEG & ROAST NORI
In a bowl, add the Radish rounds, diced Cucumber and julienne carrot. Toss through the pickling liquid and toss until the veg is fully coated. Season to taste. 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!
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 to taste and set aside for serving.
PICKLED VEG & ROAST NORI
In a bowl, add the Radish rounds, diced Cucumber and julienne carrot. Toss through the pickling liquid and toss until the veg is fully coated. Season to taste. 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!
Frequently Asked Questions
What is the preparation time for Korean-Style Baked Cauli?
The preparation time for Korean-Style Baked Cauli with sushi rice & pickled cucumber and radish is between 20 and 35 minutes.
What is the total time required to make Korean-Style Baked Cauli with sushi rice & pickled cucumber and radish?
The total time required to make Korean-Style Baked Cauli with sushi rice & pickled cucumber and radish is between 40 and 55 minutes.
How many servings does Korean-Style Baked Cauli provide?
4 servings
What are the main ingredients in Korean-Style Baked Cauli?
Cauliflower Florets, Cucumber, Julienne Carrot, Kewpie Mayo, Mixed Sesame Seeds, Nori Sheet, Pickling Liquid, Radish, Sepial's KFC Sauce, Sushi Rice
What is the nutritional information of Korean-Style Baked Cauli?
Calories: 721, Carbs: 116 grams, Fat: grams, Protein: 13.4 grams, Sugar: 39.8 grams, Salt: 631 grams
How do I prepare Korean-Style Baked Cauli?
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! 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 to taste and set aside for serving. PICKLED VEG & ROAST NORI: In a bowl, add the radish rounds, diced cucumber and julienne carrot. Toss through the pickling liquid and toss until the veg is fully coated. Season to taste. 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. 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!
What should be prepared from my kitchen to make Korean-Style Baked Cauli?
Cauliflower Florets, Cucumber, Julienne Carrot, Kewpie Mayo, Mixed Sesame Seeds, Nori Sheet, Pickling Liquid, Radish, Sepial's KFC Sauce, Sushi Rice
How many calories does Korean-Style Baked Cauli have?
721 calories
How much fat content does Korean-Style Baked Cauli have?
grams
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