Directions

1. Melt butter in a large saucepan over medium high heat. Stir in the flour and black pepper and cook for 1 minute, stirring frequently.
2. SLOWLY add in the beer and gochujang whisking all the while until evenly combined. Add the stock a little at a time stirring often.
3. Continue cooking until the mixture reaches a simmer. Reduce heat to medium low and cook for 12 minutes, until thick.
4. Season with salt and/or pepper if needed.
5. Cut the cauliflower in large pieces and place in a bowl.
6. Add the cornstarch to the cauliflower. Make sure every piece is covered.
7. Drizzle the oil on the cauliflower making sure every piece is covered.
8. Grind the tortilla chips in a blender and add to the cauliflower with the spices and mix well.
9. Place the cauliflower in a deep fryer and cook for 3 to 5 minutes until golden brown
10. Remove and place on a serving plate with a portion of cheese curds.
11. Smother with hot Gochujang Gravy.