Crispy Korean Fried Cauliflower

Have you ever craved the crispy, spicy goodness of Korean fried chicken but wanted a plant-based alternative? I’ve been there too, and that’s how I stumbled upon the recipe for crispy Korean fried cauliflower. Trust me, once you try this, you’ll wonder why you didn’t make it sooner! It’s crispy, savory, sweet, and spicy all at once, and the cauliflower? It’s 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 just looking for a healthy twist on a favorite comfort food.

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Why Korean Fried Cauliflower?

Korean fried cauliflower is a delightful 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 beautifully, even when coated in sauce.

Here are some reasons why you’ll love it:

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

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Ingredients You’ll Need

Before diving into the cooking, gather these ingredients to make your crispy Korean fried cauliflower:

For the cauliflower:

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

For the sauce:

• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey (or maple syrup for a vegan option)
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 1 tsp grated ginger (optional)

For frying:

• Vegetable oil (for deep frying)

For garnish:

• Sesame seeds
• Green onions, chopped

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How to Make Crispy Korean Fried Cauliflower

Step 1: Prepare the Cauliflower

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

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Step 2: Make the Batter

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

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Step 3: Heat the Oil

Pour enough vegetable oil into a deep skillet or pot 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 dropping a small bit of batter in; if it bubbles up immediately, the oil is ready.

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Step 4: Coat and Fry the Cauliflower

Dip each cauliflower floret into the batter, making sure it’s fully coated. Gently lower the battered florets into the hot oil, frying in batches so you don’t overcrowd the pan. Fry for about 3-4 minutes, or until golden brown and crispy. Use a slotted spoon to remove the cauliflower and set it on a paper towel to drain excess oil.

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Step 5: Make the Sauce

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

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Step 6: Coat the 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.

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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 pop of freshness and crunch. Serve hot and enjoy!

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Tips for Perfect Crispy Korean Fried Cauliflower

1. Use cold sparkling water for the batter: The bubbles help make the batter extra crispy.
2. Fry at the right temperature: Make sure the oil is at 350°F to ensure the cauliflower doesn’t absorb too much oil and become soggy.
3. Double-fry for extra crispiness: For an even crispier result, you can double fry the cauliflower. Just fry it once until golden, then let it rest for a couple of minutes and fry it again for an additional 1-2 minutes.
4. Customize your sauce: Adjust the sweetness or spice level by adding more honey or gochujang according to your taste.

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Frequently Asked Questions (FAQ)

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

Is this recipe gluten-free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend and ensure your gochujang is gluten-free as well.

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

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Conclusion

This crispy Korean fried cauliflower is a delightful fusion of flavor and texture, offering all the crispy goodness you love without the meat. Whether you’re serving it as a snack, appetizer, or main dish, it’s bound to be a hit at your next meal. Give it a try, and let me know what you think!

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