Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1 head of cauliflower into bite-sized florets.

2. 2

   In a large bowl, whisk together 1 cup all-purpose flour, 0.5 cup cornstarch, 1 teaspoon baking powder, and 1 cup cold water until a smooth batter forms.

3. 3

   Dip each cauliflower floret into the prepared batter, ensuring it is fully coated, and carefully transfer to a wire rack to allow excess batter to drip off.

4. 4

   Heat 4 cups of vegetable oil in a deep pot or wok to 350°F (175°C), then carefully deep-fry the battered cauliflower in batches for 5 to 7 minutes, or until golden brown and crispy, draining on paper towels.

5. 5

   In a separate small saucepan, combine 3 tablespoons gochujang, 1 tablespoon soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 minced garlic clove, and 1 teaspoon grated ginger, bringing the mixture to a simmer over medium heat for 2 minutes until it slightly thickens.

6. 6

   Add the deep-fried cauliflower florets to the saucepan with the gochujang glaze and toss thoroughly until each floret is evenly coated.

7. 7

   Serve the crispy gochujang cauliflower immediately, garnished with 1 teaspoon toasted sesame seeds and 2 tablespoons sliced green onions.