Directions
- 1Heat oil in a high-sided pan with a thermometer over medium high heat.
- 2Whisk together flour and beer in a large mixing bowl. Add cauliflower florets and coat evenly with batter.
- 3Once oil reaches 365F, add 8–10 florets and fry until golden brown, about 5–6 mins, flipping for even brownness. Add fried cauliflower to a large mixing bowl.
- 4Whisk together tomato sauce, gochujang, soy sauce, sesame oil, maple syrup, rice vinegar, grated garlic, and black pepper in a small bowl.
- 5Pour sauce evenly over cauliflower and mix until all pieces are coated.
- 6Top with sesame seeds and scallions, serve with sriracha mayo.
Ingredients
- 1 head head cauliflower, broken into florets, then quarter each floret
- 1.5 cups all purpose flour
- 1 can beer
- 48 fl oz neutral cooking oil with a high smoke point
- 4 tbsp tomato sauce or ketchup
- 3 heaping tbsp gochujang
- 0.25 cup soy sauce
- 2 tbsp sesame oil
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 3 cloves garlic, grated
- 1 taste black pepper
- 1 sesame seeds
- 1 scallions, thinly sliced
- 0.5 cup vegan mayo
- 3 tbsp sriracha
Equipment
high-sided panthermometerlarge mixing bowlsmall bowlspatula
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