Gochujang Cauliflower Hummus Bowl

Preheat the oven to 200°C.

First, make the batter by mixing together all of the ingredients in a large bowl. It should be the consistency of a thick pancake batter. Add a little more milk if needed.

Cut the cauliflower into medium sized florets. Add them to the batter and toss to cover well. Lat out the florets onto a lined baking sheet and spray with an oil spray if you like. Roast for 20 mins.

While they are roasting, make the gochujang sauce by mixing together all of the sauce ingredients.

After the 20 mins are up, remove the florets from the oven and dip each one into the gochujang sauce to cover well. Use a fork as they will be hot. Place them back onto the baking sheet and cook for another 10 mins.

(Air Fryer option: Air fry for 10 mins, turning halfway. Cover with the gochujang sauce and cook for another 6 mins, shaking halfway.)

To make the slaw, finely slice the cabbage and mix with the kimchi and a squeeze of lime.

To make the butter bean hummus, drain the beans and keep half of the liquid. Add all of the ingredients to a blender with the reserved butterbean liquid and blend until smooth. Season to taste.

To serve, spoon the hummus into shallow bowls and top with the slaw and cauliflower. Finish with a drizzle of tahini, a squeeze of lime and finely sliced spring onion.