Making the pickled cucumbers
Preheat the oven to 200ºC.
Line a baking tray with parchment paper.
Assemble the Express Serve attachment with the Slicing Disc.
Place a bowl underneath the attachment.
Slice cucumber into the bowl on speed 1.
Add lime juice and fine sea salt into the bowl.
Mix until combined and set aside.

Add buttermilk into a clean bowl and set aside.
Then add flour, garlic powder, ground ginger and white pepper into a separate bowl.
Mix until combined and set aside.

Clean the Appliance bowl and fit the Knife Blade.
Add stale bread and salt into the Appliance bowl.
Pulse until fine breadcrumbs are formed.
Transfer the breadcrumbs into a clean bowl and set aside.

Making the sauce
Clean the Appliance bowl and fit the Knife Blade.
Add gochujang, soy sauce, honey, sugar, vinegar, ketchup, sesame oil, garlic and ginger into the Appliance bowl.
Mix until well combined for 30 seconds on speed 1.
Transfer the mixture to a saucepan.
Heat until it simmers on a medium heat.
Cook, stirring frequently, until thickened and reduced by almost half for 5 minutes on a medium-low heat.
Remove from the heat and set aside until needed.

Making the crispy cauliflower
Place the bowls with flour, buttermilk and breadcrumbs in a line.
Dip each cauliflower floret in the flour, then buttermilk, followed by breadcrumbs.
Tip: Shake off any excess as you go.
Place the coated florets on the baking tray and space them apart.
Bake, turning halfway through, until lightly browned for 30 minutes at 200ºC.
Remove from the oven and pour the sauce into the baking tray, tossing the cauliflower pieces to coat.
Sprinkle with sesame seeds.

 

To serve
Serve with pickled cucumbers