Korean Fried Cauliflower

Korean Fried Cauliflower is a play on the ever so popular Korean Fried Chicken! After making this recipe, I don't think I'll make cauliflower any other way. The wet batter creates a shatteringly crispy exterior that coats the meaty cauliflower and it's all generously coated in a sweet, spicy, gochujang sauce.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut cauliflower into bite sized florets and set on a tray.

Step 2

Mix together the wet batter ingredients until smooth. The consistency should be slightly looser than pancake batter.

Step 3

Add the cauliflower pieces into the batter. Mix well with your hands until the batter fully coats the cauliflower.

Step 4

Working one piece at a time, carefully take the cauliflower pieces and allow the excess batter to drip off before adding to the oil. Fry at 375F for 5-6 minutes until crispy and golden brown, maintaining an oil temperature of at least 350F (fry in smaller batches if the oil temperature is too low). Drain on a wire rack to allow excess oil to drip off and season with salt

Step 5

In a small saucepan, add the sauce ingredients and mix over medium heat until bubbling and thickened. Brush the sauce onto the fried cauliflower and season with scallions and sesame seeds. Enjoy!

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