Korean Fried Cauliflower

Ingredienser

Crispy, spicy, and finger-licking good—this Korean fried cauliflower is a delicious vegetarian twist on classic Korean fried chicken. With a crunchy coating and a sticky-sweet gochujang glaze, it’s the perfect appetizer or main dish for lovers of bold flavors.

What You'll Need

1 head cauliflower, cut into florets

1 cup all-purpose flour

Full Recipe in Coʍmеոτ 💬 | Fascinating Recipes

Instruktioner

Korean Fried Cauliflower

What You'll Need

1 head cauliflower, cut into florets

1 cup all-purpose flour

1 cup water

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup panko breadcrumbs

1/4 cup gochujang (Korean chili paste)

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 tablespoon sesame seeds

2 green onions, chopped (for garnish)

How to Make It

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. In a bowl, whisk flour, water, garlic powder, onion powder, salt, and pepper until smooth.

3. Dip each cauliflower floret into the batter, let excess drip, then coat with panko breadcrumbs.

4. Arrange florets in a single layer on the baking sheet. Bake 25–30 minutes, flipping halfway, until golden and crispy.

5. In a saucepan, combine gochujang, soy sauce, honey, rice vinegar, and sesame oil. Heat over medium until smooth and combined.

6. Toss baked cauliflower in the glaze until evenly coated.

7. Return cauliflower to the baking sheet and bake another 5–7 minutes to set the glaze.

8. Remove from oven, garnish with sesame seeds and green onions, and serve hot.

Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes | Serves: 4

Calories: ~210 per serving | Protein: 6 g per serving