Korean Fried Cauliflower
Korean Fried Cauliflower is irresistibly crispy on the outside, tender on the inside, and coated in a sticky gochujang BBQ sauce that's the perfect balance of sweet, spicy, and savory! Serve it as a flavor-packed appetizer, snack, or side dish.
Crispy, sticky, sweet, and just the right amount of mouthwatering spice – this Korean Fried Cauliflower will have even the veggie skeptics whipping up a second batch! Bite-sized pieces of fresh cauliflower are dredged in a wet batter and then deep-fried to perfection before being covered in a 5-ingredient sauce!
Sweet and Spicy Bites of Cauliflower
Better than takeout and surprisingly easy to make, these sweet and spicy bites of cauliflower will be a guaranteed favorite among the crowd! An appetizer that’s so good you’ll forget you’re even eating vegetables!
The trick to making Korean Fried Cauliflower irresistible is hitting the mark with a crispy, crunchy texture. To achieve this, we use a wet batter that’s made with ice cold sparkling water or club soda. When the ice cold batter hits the hot oil, the bubbles from the carbonation expand and quickly escape, causing the batter to puff up and become thin and extra crispy!
The crispy, crunchy goodness is then paired with a sweet-and-spicy sauce made with Korean BBQ Sauce, honey, and gochujang. This combination of flavor and texture is finger-lickin’ good!
Korean Cauliflower Ingredients
Cauliflower: A head of fresh cauliflower is cut up and dredged in a mixture of all-purpose flour, cornstarch, garlic powder, fine sea salt, black pepper, baking powder, and ice club soda or sparkling water. The breaded cauliflower is then fried to tender, crisp perfection.
Sauce: Smother the fried cauliflower with a homemade sweet and spicy sauce made with Korean BBQ Sauce, honey, soy sauce, gochujang, and toasted sesame oil. I found that Momofuku Sweet & Savory BBQ Sauce made the best sauce base for this Korean Fried Cauliflower recipe, thanks to its smoky, savory-sweet flavor.
Garnishes: Optionally garnish the fried cauliflower with thinly sliced green onions and white sesame seeds.
How To Make Korean Fried Cauliflower
- Cut a large head of cauliflower into bite-sized florets.
- Heat canola oil in a heavy-bottomed pot or deep fryer.
- Whisk all-purpose flour, cornstarch, garlic powder, fine sea salt, black pepper, and baking powder together in a large bowl.
- Pour in the ice-cold club soda or sparkling water and mix the batter until smooth.
- Dredge the cauliflower into the batter, allowing the excess to drip off. Then transfer it into the hot oil to fry. Then transfer the fried cauliflower to a wire rack to drain and slightly cool.
- Prepare the sauce by combining Korean BBQ Sauce, honey, soy sauce, gochujang, and toasted sesame oil together in a small saucepan on the stovetop. Cook the sauce, stirring it frequently, until it has slightly thickened.
- Toss the fried cauliflower with just enough sauce to coat the outside without soaking it. Then transfer the Korean Cauliflower to a serving platter and garnish with thinly sliced green onions and white sesame seeds. Enjoy!
More Appetizer Recipes
- Sliding Sheet Pan Nachos – Crispy tortilla chips piled high with all of your favorite nacho toppings!
- Wild West Shrimp– Made with mostly pantry staple ingredients!
- Texas Twinkies – Jalapenos stuffed with cheesy brisket, wrapped in bacon, and brushed with BBQ sauce!
- Korean BBQ Chicken Wings – Tender, juicy wings smothered in a mouthwatering sweet heat!
- Viral Onion Ring Chips – Crisp, crunchy, thinly sliced onions cooked on a bed of Parmesan cheese!
Steps
Cut into bite-sized florets.
Pour the into a heavy-bottomed pot or deep fryer and heat it to 350°F.
Whisk the , , , , , and in a large bowl.
Pour in the and whisk just until the batter is smooth.
Add the cauliflower to the batter, let the excess drip off, then lower it into the hot oil in batches. Fry until golden and crisp, and the cauliflower is tender, about 4 to 5 minutes per batch. Transfer the pieces to the wire rack and repeat with the remaining cauliflower.
Add , , , , and to a small saucepan. Cook over medium-low heat, stirring often, until slightly thickened, about 3 to 5 minutes.
Toss the fried cauliflower with just enough sauce to coat the outside without soaking it. Transfer to a serving platter and finish with and . Serve right away.
Notes
- I used this BBQ Sauce.
- This is best served fresh. Store leftover cauliflower and sauce separately if possible. Once the cauliflower sits in the sauce for too long, the crust softens.
- Dry the cauliflower well before battering it. Too much moisture makes the batter slide off.
- Keep the oil close to 350F. If the temperature drops too much, the coating can turn greasy instead of crisp.
- Fry in batches. Overcrowding lowers the oil temp too much, and the pieces may stick together.
- Use a wire rack after frying instead of paper towels. That helps the crust stay crisp on all sides.
- Use very cold sparkling water or club soda because the cold batter helps slow gluten development and keeps the coating from turning heavy.
- Hold back some sauce at first. This sauce coats quickly, so it’s better to start light and add more only if needed.
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