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–+ servings
Korean Fried Cauliflower

Crispy Korean Fried Cauliflower That Will Wow Your Taste Buds

Discover the delightful crunch of Korean Fried Cauliflower, a vegan dish that's quick to make and bursting with flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 large head Cauliflower Cut into florets
  • 4-5 cups Canola or Peanut Oil For frying
For the Batter
  • 1 cup Potato Starch Cornstarch can be used
  • 1 cup Cake Flour All-purpose flour works too
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1/2 teaspoon White Pepper Omit for a milder flavor
  • 1 cup Water Adjust for batter consistency
  • 1 tablespoon Sesame Oil
For the Soy Garlic Glaze
  • 1 medium Shallot Diced
  • 3 cloves Garlic Minced
  • 2 pieces Dried Red Chili Peppers Optional
  • 1/2 cup Soy Sauce Low-sodium variation works too
  • 2 tablespoons Mirin Sugar and water can be alternatives
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Light Brown Sugar Coconut sugar can be substituted
  • 1 tablespoon Gochujang Omit for a milder glaze
  • 1 teaspoon Dijon Mustard

Equipment

  • Deep Pot
  • Mixing Bowl
  • Cooking Thermometer
  • Tongs
  • Cooling Rack
  • saucepan

Method
 

Preparation Steps
  1. Wash the cauliflower and cut it into large florets.
  2. In a mixing bowl, whisk together the potato starch, cake flour, baking soda, salt, white pepper, water, and sesame oil until smooth.
  3. Heat the oil in a deep pot to 325°F (163°C).
  4. Dip the cauliflower into the batter and fry in batches for 2-3 minutes until golden brown.
  5. In a separate saucepan, heat vegetable oil and sauté shallots, garlic, and optional chili peppers until fragrant.
  6. Add soy sauce, water, mirin, rice vinegar, brown sugar, gochujang, and Dijon mustard to the sautéed mixture and simmer for 4-5 minutes.
  7. Reheat oil to 325°F (163°C) and fry the cauliflower again for 1-2 minutes.
  8. Toss the fried cauliflower in the soy garlic glaze and serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 600mgPotassium: 500mgFiber: 4gSugar: 5gVitamin C: 60mgCalcium: 4mgIron: 8mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. For longer storage, freeze unglazed cauliflower pieces for up to 1 month.

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