korean fried cauliflower

Go ahead and double this Chili Garlic Fried Cauliflower recipe from Delish.com and you'll have no regrets.

Chili Garlic Fried Cauliflower

c. all-purpose flour, sifted

cornstarch

baking powder

c. ice water

egg, beaten

Kosher salt

Vegetable oil,

cauliflower,

c. chili garlic sauce

tbsp. low-sodium soy sauce

brown sugar

sesame oil

grated ginger

sesame seeds

green onions, thinly sliced

AMAZING! The sauce is perfect, I am not a cauliflower fan but am trying to venture out and get creative using veggies as meat replacement, this made me love cauliflower. I have made it about 6 times my husband and I love it.

THIS IS DELICIOUS!!! I let my sister and niece taste it and now I've been petitioned to make more. I LOVE this dish! Thank you for sharing it.

I just cooked this recipe minus the sauce. The batter is amazing. Making the sauce tomorrow if I don't quit munching and they disappear tonight 😂

Seriously my favourite new recipe. This is such a winner!

Really good! But I’m not super into spice so I had to cut down chili sauce to about 1/5 cup

Came out delicious! Only thing I would like to add is that I recommend serving immediately. The cauliflower softens dramatically in a relatively short period of time.

I had it at the Cheesecake Factory An damn damn it was good an some crab bites what I need is the sauce for both an iam going to tri this my self

Delicious! If not into spicy food, I would cut down the chili sauce to 1/4 a cup or maybe even, 1/5 a cup. But I loved the spice! I'm gonna be making this again for sure!

Delicious. My family is not into big spice, so I only used 1 tsp of chili sauce. Still yummy.

A fun twist on Korean Fried Chicken, using cauliflower instead of chicken.

Korean Fried Cauliflower

cauliflower

oil (for frying)

all-purpose flour

water

vodka

green scallions (thinly sliced)

garlic

soy sauce

mirin

tsp Gochujang

In a medium bowl, combine cornstarch, flour, baking powder, ice water and vodka. Whisk until smooth. The batter should be thin with the consistency of paint.

Add oil to pot or pan being used for frying. Add about 1 inch of oil and bring to medium heat.

Working in batches, toss some of the cauliflower into the wet batter until evenly coated. Shake off excess batter drippings and then add cauliflower pieces to hot oil. Cook until batter is crispy and a light golden brown. Repeat with remaining cauliflower.

To make the glaze, add all glaze ingredients except cornstarch and water to a small saucepan. Stir to evenly mix and bring sauce to a simmer. Taste and adjust as needed. Keep in mind the final version will have a more concentrated flavor. I prefer my sauce to be a little more sweet but if you prefer more savory you can add a little more soy sauce.

In a small bowl, stir cornstarch and water until cornstarch is fully dissolved. Add to the glaze and immediately stir it in so the cornstarch does not clump. Allow sauce to simmer until thickened. Remove from heat.

Brush cauliflower pieces with glaze. Garnish with sesame seeds and scallions. Serve while cauliflower is still hot and crispy.

Korean Fried Cauliflower (with the same soy garlic glaze in our popular Korean Fried Chicken recipe) is a special treat, and entirely vegan!

cauliflower ((about 1 large head))

canola or peanut oil ((for frying))

potato starch

cake flour

baking soda

salt

white pepper

shallot ((finely minced))

garlic ((minced))

red chili peppers ((optional))

rice vinegar

gochujang

Dijon mustard

Wash and cut your cauliflower into very large florets, about the size of your palm. Shake off any excess moisture.

Whisk together the potato starch, cake flour, baking soda, salt, and white pepper. Add the water and sesame oil, and whisk to combine.

Make the batter:

Heat 4-5 cups of oil in a deep pot to 325°F/163°C. The oil should ideally fill the pot about halfway, so hot oil won’t overflow or splatter too much while frying.

Dip the cauliflower into the batter a few pieces at a time, turning to coat thoroughly. Drop the battered pieces into the frying oil, 3-4 at a time as your pot allows.

Fry the cauliflower in batches until they’re golden brown and the batter is thoroughly set, about 2-3 minutes. If they brown too quickly, reduce the heat.

Drain on a cooling rack placed over a sheet pan, and between batches, remove any particles left in the oil using a strainer. As the cauliflower sits, it will release steam that will later help the cauliflower get crispy during its second trip through the frying oil.

Batter and first fry:

In a saucepan over medium low heat, add 2 tablespoons vegetable oil, along with the shallot, garlic, and dried chili peppers (if using, for optional spice). Cook for 3-4 minutes, stirring occasionally, or until the shallots are translucent. If using the dried chili peppers, you can deseed them and chop them, or simply chop and include the seeds for an extra spicy kick. If you’d like to keep your sauce more mild, omit them entirely.

Next, add the soy sauce, water, mirin, rice vinegar, light brown sugar, gochujang, and dijon mustard. Stir and bring the sauce to a simmer, stirring constantly (4-5 minutes). When the sauce has come to a simmer, remove from the heat, cover, and set aside to keep warm.

Make the glaze:

For the second and final fry, bring the oil temperature again to 325°F/163°C. Fry the cauliflower in batches for another 1-2 minutes, until crunchy and golden. Drain on a cooling rack.

Once you’ve fried all the cauliflower for the second time, add it to a large bowl, and pour the sauce over the top. Toss until the pieces are well-coated, and serve.

Final fry &amp; toss in sauce:

Top 3 korean fried cauliflower recipes from across the web

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Chili Garlic Fried Cauliflower

Korean Fried Cauliflower

Korean Fried Cauliflower

Top 3 korean fried cauliflower recipes from across the web

The most viewed korean fried cauliflower recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chili Garlic Fried Cauliflower

Korean Fried Cauliflower

Korean Fried Cauliflower

The most viewed korean fried cauliflower recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine