This one is outrageously good and will reignite your love of cauliflower (unless you hate it, in which case, it will most probably help you fall in love). The buffalo sauce has a subtle spice and an addictive umami kick that paired with the creamy ranch, mellows out and creates a real flavour sensation.
Cut the cauliflower into bitesize florets then add to a pan of lightly salted boiling water and boil until just softened, around 15 minutes. Remove and allow to steam dry on a rack or tray.
Whilst the cauliflower cooks, mix together all the ingredients for the Gochujang buffalo sauce and set to one side.
Mix together all the ingredients for the Korean ranch and also set to one side (or in the fridge) whilst you work on the cauliflower.
Pour the oil into a medium large saucepan, being careful not to fill it over half way. Carefully mix together all the ingredients for the batter in a clean bowl, then dip in the steam dried cauliflower.
Once lowered into the oil, the cauliflower should bubble immediately, if they don't, heat the oil for a little longer.
Fry the battered cauliflower for around 5 minutes, in batches so as not to overcrowd the oil. Remove and place in a sieve or on a wired rack to drain excess oil. Add the crispy cauliflower florets to a large bowl and toss with as much buffalo sauce as desired, adding in plenty of toasted sesame seeds as you toss it all together.
Serve on the Korean ranch and enjoy!