Description
A delicious and crispy Korean-inspired vegetarian dish featuring fried cauliflower coated in a flavorful gochujang sauce, garnished with sesame seeds and green onions.
Ingredients
Scale
Batter:
- 1 medium head of cauliflower (cut into bite-sized florets)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 cup cold sparkling water (plus more if needed)
Sauce:
- â…“ cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- 2 garlic cloves (minced)
- 1 teaspoon grated fresh ginger
Garnish:
- Sesame seeds
- Sliced green onions
- Vegetable oil for frying
Instructions
- Prepare the Batter: In a large bowl, whisk together flour, cornstarch, baking powder, garlic powder, and salt. Add cold sparkling water and stir until a thick, smooth batter forms.
- Fry the Cauliflower: Heat vegetable oil in a pan to 350°F. Dip cauliflower florets in batter, fry in batches until golden and crispy. Drain on paper towels.
- Make the Sauce: In a saucepan, combine gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger. Simmer until slightly thickened.
- Coat the Cauliflower: Toss fried cauliflower in the warm sauce until evenly coated.
- Garnish and Serve: Garnish with sesame seeds and green onions before serving.
Notes
- For a gluten-free version, use a gluten-free flour blend.
- Baking or air-frying the cauliflower is an option for a lighter alternative.
- Serve as an appetizer or main dish over rice.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 9g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
