Korean Fried Cauliflower

18 mins
Serves 1
instagram.com

Directions

  1. 1Heat oil in a high-sided pan with a thermometer over medium high heat.
  2. 2Heat oil in a high-sided pan with a thermometer over medium high heat.
  3. 3Heat oil in a high-sided pan with a thermometer over medium high heat.
  4. 4Whisk together flour and beer in a large mixing bowl. Add cauliflower florets and coat evenly with batter.
  5. 5Whisk together flour and beer in a large mixing bowl. Add cauliflower florets and coat evenly with batter.
  6. 6Whisk together flour and beer in a large mixing bowl. Add cauliflower florets and coat evenly with batter.
  7. 7Once 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.
  8. 8Once 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.
  9. 9Once 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.
  10. 10Whisk together tomato sauce, gochujang, soy sauce, sesame oil, maple syrup, rice vinegar, grated garlic, and black pepper in a small bowl.
  11. 11Whisk together tomato sauce, gochujang, soy sauce, sesame oil, maple syrup, rice vinegar, grated garlic, and black pepper in a small bowl.
  12. 12Whisk together tomato sauce, gochujang, soy sauce, sesame oil, maple syrup, rice vinegar, grated garlic, and black pepper in a small bowl.
  13. 13Pour sauce evenly over cauliflower and mix until all pieces are coated.
  14. 14Pour sauce evenly over cauliflower and mix until all pieces are coated.
  15. 15Pour sauce evenly over cauliflower and mix until all pieces are coated.
  16. 16Top with sesame seeds and scallions, serve with sriracha mayo.
  17. 17Top with sesame seeds and scallions, serve with sriracha mayo.
  18. 18Top with sesame seeds and scallions, serve with sriracha mayo.

Ingredients

  • 1 head head cauliflower, broken into florets, then quarter each floret
  • 1 head head cauliflower, broken into florets, then quarter each floret
  • 1 head head cauliflower, broken into florets, then quarter each floret
  • 1.5 cups all purpose flour
  • 1.5 cups all purpose flour
  • 1.5 cups all purpose flour
  • 1 can beer
  • 1 can beer
  • 1 can beer
  • 48 fl oz neutral cooking oil with a high smoke point
  • 48 fl oz neutral cooking oil with a high smoke point
  • 48 fl oz neutral cooking oil with a high smoke point
  • 4 tbsp tomato sauce or ketchup
  • 4 tbsp tomato sauce or ketchup
  • 4 tbsp tomato sauce or ketchup
  • 3 heaping tbsp gochujang
  • 3 heaping tbsp gochujang
  • 3 heaping tbsp gochujang
  • 0.25 cup soy sauce
  • 0.25 cup soy sauce
  • 0.25 cup soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp sesame oil
  • 2 tbsp sesame oil
  • 2 tbsp maple syrup
  • 2 tbsp maple syrup
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 3 cloves garlic, grated
  • 3 cloves garlic, grated
  • 3 cloves garlic, grated
  • 1 taste black pepper
  • 1 taste black pepper
  • 1 taste black pepper
  • 1 sesame seeds
  • 1 sesame seeds
  • 1 sesame seeds
  • 1 scallions, thinly sliced
  • 1 scallions, thinly sliced
  • 1 scallions, thinly sliced
  • 0.5 cup vegan mayo
  • 0.5 cup vegan mayo
  • 0.5 cup vegan mayo
  • 3 tbsp sriracha
  • 3 tbsp sriracha
  • 3 tbsp sriracha

Equipment

high-sided panthermometerlarge mixing bowlsmall bowlspatula