Korean Crispy Fried Cauliflower – Pin Your Pin

Have you ever craved the crispy, spicy goodness of Korean fried chicken, but wanted a plant-based alternative? I went there too and that’s how I came across the recipe for Korean-style crispy fried cauliflower. Trust me, once you try this, you’ll wonder why you didn’t do it sooner! It’s crunchy, salty, sweet and spicy all at the same time, and cauliflower? This is a game changer.

This recipe brings all the deliciousness of traditional Korean fried chicken without any of the meat. Perfect for vegans, vegetarians, or anyone simply looking for a healthy version of their favorite comfort food.

Why Korean fried cauliflower?

Korean Fried Cauliflower is a delicious dish that captures all the deep flavors of traditional Korean fried chicken with a twist. Unlike typical fried cauliflower, which can sometimes be soggy, this version uses a crispy batter that holds up perfectly, even when coated in sauce.

Here are a few reasons why you’ll love it:

• Crispy on the outside, tender on the inside: The dough creates a satisfying crunch, while the cauliflower remains perfectly tender.
• Sweet and spicy: The sauce combines the heat of gochujang (Korean chili paste) with the sweetness of honey, creating a perfect balance of flavors.
• A plant-based option: Perfect for those who want a cruelty-free version of a beloved dish.

Ingredients you will need

Before you start cooking, gather these ingredients to make your Korean-style crispy fried cauliflower:

For the cauliflower:

• 1 medium head of cauliflower, cut into florets
• 1 cup all-purpose flour
• 1/2 cup cornstarch (for added crunch)
• 1 teaspoon of baking powder
• 1 teaspoon garlic powder
• 1/2 teaspoon of salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional)
• 1 cup cold sparkling water (for that extra crunchy texture)

For the sauce:

• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon of soy sauce
• 1 tablespoon of rice vinegar
• 1 tablespoon honey (or maple syrup for a vegan option)
• 2 cloves of garlic, chopped
• 1 teaspoon of sesame oil
• 1 teaspoon grated ginger (optional)

For frying:

• Vegetable oil (for frying)

For the garnish:

• Sesame seeds
• Green onions, chopped

How to Make Korean-Style Crispy Fried Cauliflower

Step 1: Prepare the cauliflower

Start by preparing your cauliflower. Cut it into bite-sized florets, making sure they are uniform in size. This helps them cook evenly.

Step 2: Prepare the Dough

In a large bowl, combine flour, cornstarch, baking powder, garlic powder, salt, pepper, and paprika (if using). Gradually add the cold sparkling water, whisking until you obtain a smooth paste. The batter should be thick enough to coat the cauliflower, but still light and airy.

Step 3: Heat the Oil

Pour enough vegetable oil into a deep skillet or saucepan to submerge the cauliflower. Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by pouring a little bit of paste into it; if it bubbles immediately, the oil is ready.

Step 4: Coat and Fry the Cauliflower

Dip each cauliflower floret into the batter, making sure it is completely coated. Gently lower the breaded florets into the hot oil, frying in batches so as not to overcrowd the pan. Fry for about 3-4 minutes or until golden and crispy. Use a slotted spoon to remove the cauliflower and place it on a paper towel to drain excess oil.

Step 5: Prepare the sauce

While the cauliflower is frying, prepare the sauce. In a small saucepan, combine gochujang, soy sauce, rice vinegar, honey, minced garlic, sesame oil and grated ginger. Bring to a boil over medium heat and cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly.

Step 6: Coat Cauliflower in Sauce

Once all the cauliflower is fried, place it in a large mixing bowl. Pour the hot sauce over the crispy cauliflower and toss gently until each piece is well coated.

Step 7: Garnish and Serve

Transfer the crispy Korean fried cauliflower to a serving plate. Garnish with sesame seeds and chopped green onions for a touch of freshness and crunch. Serve hot and enjoy!

Tips for Perfectly Crispy Korean Fried Cauliflower

1. Use cold sparkling water for the dough: The bubbles help make the dough even crispier.
2. Fry at the right temperature: Make sure the oil is 350°F to prevent the cauliflower from absorbing too much oil and becoming soggy.
3. Fry twice for extra crispiness: For an even crispier result, you can double fry the cauliflower. Just fry it once until golden brown, then let it sit for a few minutes and fry it again for another 1-2 minutes.
4. Customize your sauce: Adjust the level of sweetness or spice by adding more honey or gochujang to taste.

Frequently Asked Questions (FAQ)

Can I make this recipe in the oven instead of frying?
Yes! You can cook the cauliflower at 400°F (200°C) for about 20 to 25 minutes, turning halfway through cooking. The result won’t be as crispy as deep-frying, but it’s a great, healthier alternative.

Is this recipe gluten free?
To make it gluten-free, replace the all-purpose flour with a gluten-free flour blend and make sure your gochujang is also gluten-free.

Can I make the sauce in advance?
Yes! The sauce can be made in advance and stored in an airtight container in the refrigerator for up to a week.

Conclusion

This crispy Korean fried cauliflower is a delicious fusion of flavor and texture, delivering all the crunchy goodness you love without the meat. Whether you serve it as a snack, appetizer or main course, it’s sure to be a hit at your next meal. Try it and let me know what you think!

Now that you know how to make Korean-style crispy fried cauliflower, don’t wait any longer! Head to the kitchen and create this flavorful dish today. Trust me, you won’t regret it.