Gochujang Buffalo Cauliflower with Korean Ranch

A crispy, indulgent snack with an irresistibly good sticky sweet Gochujang buffalo sauce and a creamy Korean inspired ranch.

Serves 4

Mia Jacobs

Dish by Mia Jacobs




1large cauliflower

a pinchsalt

Gochujang buffalo sauce


90gvegan butter, melted


1 tbsplight soy sauce

1 tbsprice wine vinegar

2garlic cloves, grated

1 tspginger, grated

1 tbspcold water

1 tspsesame oil

Korean ranch

200gvegan yoghurt

3 tbspvegan mayo

2-3spring onions, thinly sliced

12gfresh coriander, finely chopped

2 tbspsesame oil

1/2 tspgarlic granules

to tastelime juice

to tastesalt

Tempura battered cauliflower

80gpotato starch

55gplain flour

120gcold water

1/2 tspMSG

1/8 tspwhite pepper

1 tspgarlic granules

1/2 tspbaking powder

a pinchsalt

500-700mlvegetable oil

To serve

1 tbspsesame seeds

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!

What do you think of the recipe?

Mia Jacobs

Mia Jacobs

Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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