Description
A crunchy and flavorful appetizer featuring cauliflower coated in a spicy gochujang sauce.
Ingredients
Scale
- 1 head of cauliflower, cut into florets
- 1 cup all-purpose flour
- 1 cup water
- 1 cup breadcrumbs
- 1/2 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup or honey
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare the cauliflower: Rinse and cut the cauliflower into bite-sized florets. Pat completely dry.
- Make the batter: In a large bowl, whisk together the flour, water, and a pinch of salt and pepper until smooth. Let it rest for 5 minutes.
- Set up breadcrumbs in a shallow bowl and prepare a tray for the coated florets. Dip each floret in the batter, then roll in breadcrumbs.
- Heat the oil in a heavy skillet to a depth of about 1/2–3/4 inch. Aim for a temperature of 350–365°F (175–185°C).
- Fry the cauliflower in batches, cooking for about 3–5 minutes until golden brown and crisp. Drain on a wire rack.
- Make the sauce by whisking the gochujang, soy sauce, maple syrup, and sesame oil in a small bowl.
- Toss the fried cauliflower in the sauce until coated and serve immediately.
Notes
Maintain oil temperature for the best frying results. Serve with garnishes like sesame seeds or scallions.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg