Ingredients
Scale
For the Sauce:
- 1–2 tablespoons gochujang (Korean chili paste), adjust to taste
- 1/2 cup room temperature water
- tablespoons maple syrup or liquid sweetener
- 1/3 cup ketchup
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar or white vinegar
- 2 teaspoons minced garlic
- 1 tablespoon cornstarch
For the Cauliflower:
- 1 pound raw cauliflower florets (from 1 medium head)
- Neutral oil for frying
- Sesame seeds for garnish
- Chopped green onions for garnish
For the Batter:
- 2/3 cup all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1.5 teaspoons salt
- 1 cup room temperature water
For the Coating:
- 1–2 cups breadcrumbs (adjust as needed)
Instructions
- Start by preparing your sauce. In a medium bowl, whisk together the gochujang, water, maple syrup, ketchup, soy sauce, vinegar, minced garlic, and cornstarch until smooth. Taste and adjust the sweetness or spice level to your liking. Set this aside.
- Next, make the batter. In another bowl, combine the flour, cornstarch, baking powder, and salt. Gradually add the room temperature water while whisking until you get a smooth, thick batter. The consistency should coat the back of a spoon but not be too thick.
- Set up your coating station by placing the breadcrumbs in a shallow dish or plate.
- Now comes the fun part – coating the cauliflower. Take each floret and dip it completely in the batter, making sure it’s well coated. Let any excess batter drip off, then immediately roll it in the breadcrumbs. I use one hand for the wet ingredients and one for the dry to keep things clean.
- Press the breadcrumbs firmly onto each piece of cauliflower to help them stick. Place the coated florets on a plate and repeat until all pieces are done.
- Heat about 2 inches of oil in a deep frying pan over medium-high heat. You’ll know the oil is ready when you drop a few breadcrumbs in and they bubble and sizzle immediately.
- Carefully add the cauliflower pieces to the hot oil, but don’t overcrowd the pan. Fry for about 2-3 minutes on each side until golden brown and crispy.
- Remove the fried cauliflower with a slotted spoon and place on paper towels or a wire rack to drain excess oil. Continue frying in batches until all pieces are done.
- Once all the cauliflower is fried, pour out the oil and wipe the pan clean. Return the pan to medium heat and give your sauce another good stir to prevent the cornstarch from settling.
- Pour the sauce into the pan and let it simmer for 2-3 minutes, stirring constantly until it thickens and becomes glossy.
- Here’s where timing matters – add the fried cauliflower to the sauce just before serving. Gently toss to coat each piece evenly. The sauce should cling nicely to the crispy coating.
Notes
- Don’t add the cauliflower to the sauce too early or it will lose its crispiness. I often only coat half the batch and serve the rest on the side for dipping.
- Test your oil temperature with a few breadcrumbs before adding the cauliflower. The oil should bubble actively but not violently.
- If you can’t find gochujang, you can substitute with sriracha, but the flavor will be different. Gochujang has a deeper, more complex taste.
- For a lighter version, you can bake the coated cauliflower at 350°F for 35-40 minutes, flipping halfway through. Brush with a little oil for better browning.
- The sauce can be made ahead and stored in the refrigerator for up to a week. Just reheat gently before using.
- Cut your cauliflower into similar-sized pieces to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 170 kcal
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 1 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg