Whipping up Korean Cauliflower with Coleen Nolan | Celebs Go Dating & Farm Life

This week, singer and TV legend Coleen Nolan is trading Celebs Go Dating for our kitchen! Knowing Coleen is a proud homebody who notoriously avoids cooking (and usually sticks to making toast), Kasha knew she had to pull out the perfect recipe for her. Coleen rolls up her sleeves to tackle a vibrant, meat-free Korean-style cauliflower that is so incredibly easy, the blender does most of the heavy lifting. While enjoying the meal, the two strip back the "fake glamorous" TV lifestyle to get completely honest. Having grown up in showbiz from a very young age, Coleen opens up about navigating a difficult life in the public eye. They chat about the realities of celebrity dating apps, finding inner peace, and why her true happy place is simply being normal on her beloved farm. Plus, wait until you see her reaction to the finished dish. She actually declares it one of the best things she has ever eaten! To finish the day, Kasha takes Coleen for a special trip to the Hazel Mountain Chocolate factory. It was the perfect opportunity to officially convert her into a dark chocolate lover! Expect a delicious tasting session where they discover how skipping the over-processing of cacao beans creates the ultimate, rich treat to satisfy any craving. FULL RECIPE Cauliflower •⁠ ⁠1 medium cauliflower, cut into bite-sized florets •⁠ ⁠Oil for frying Batter •⁠ ⁠120g plain flour (or spelt flour) •⁠ ⁠60g cornflour •⁠ ⁠220–240ml cold water •⁠ ⁠1 tsp salt Sticky Sauce •⁠ ⁠3 garlic cloves, crushed •⁠ ⁠1 tsp fresh grated ginger •⁠ ⁠2 tbsp sesame oil •⁠ ⁠1 tbsp sunflower oil •⁠ ⁠3 tbsp soy sauce •⁠ ⁠3 tbsp lemon juice •⁠ ⁠2 tbsp sweet chilli sauce •⁠ ⁠2 tbsp tomato purée •⁠ ⁠3 tbsp hoisin sauce •⁠ ⁠1 tbsp honey •⁠ ⁠5–10 tbsp water (if needed) •⁠ ⁠Sesame seeds, for serving •⁠ ⁠Spring onions, finely sliced, for serving Method 1.⁠ ⁠Prepare the cauliflower Cut the cauliflower into medium-sized florets. 2.⁠ ⁠Make the batter Add the flour, cornflour, salt and cold water to a blender. Blend until smooth. The batter should lightly coat the cauliflower without becoming too thick. 3.⁠ ⁠Fry the cauliflower Heat oil in a deep frying pan over medium heat. Dip each cauliflower floret into the batter, allowing any excess to drip away. Carefully place into the hot oil and fry for approximately 12–15 minutes, turning occasionally, until golden, crispy and cooked through. Remove and place onto kitchen paper and set aside. 4.⁠ ⁠Make the sticky sauce Discard excess oil from the pan. Add sesame oil and sunflower oil. Add garlic and ginger and cook gently for 30–60 seconds until fragrant. Add soy sauce, lemon juice, sweet chilli sauce, tomato purée, hoisin sauce and honey. Stir well and simmer gently for 2–3 minutes. Add 5–10 tablespoons water as needed, as the sauce can become sticky very quickly. Simmer gently until glossy and coating consistency. 5.⁠ ⁠Bring everything together Add the crispy cauliflower back into the pan and toss until every piece is beautifully coated in the sticky spicy sauce. 6.⁠ ⁠Serve Finish with sesame seeds and finely sliced spring onions. TIMESTAMPS 0:00 Coleen Nolan joins Kasha in the kitchen 0:35 Whipping up the batter 2:10 Prepping the Korean-style cauliflower 3:58 Why Coleen decided to go plant-based 5:30 Grating ginger & building the flavors 8:13 Bringing the sauce all together 11:15 The ultimate taste test 12:40 Dropping the filters & focusing on the positive 14:15 The unglamorous side of TV glamour 16:00 Navigating divorce & starting a new chapter 17:45 Farm life & finding peace at home 20:00 Celebs Go Dating & the reality of dating apps 22:00 "The show must go on" & learning to say no 23:50 A sweet escape to Hazel Mountain Chocolate 24:50 Converting Coleen to dark chocolate LET’S CONNECT 🤳Follow along for more recipes, behind-the-scenes moments, and extra Food For Stories fun: Instagram: https://www.instagram.com/food.for.stories Facebook: https://www.facebook.com/FoodForStoriesWithKashaMaren 🔔Don’t forget to like, subscribe, and hit the bell to never miss a flavour-packed episode: @foodforstories