Crispy Korean BBQ Cauliflower Bites

Allergens

Wheat, Soy

Ingredients

• 1. 1 large head cauliflower, cut into bite
• sized florets 2. 1 cup all
• purpose flour 3. 1 cup panko breadcrumbs 4. 1 tsp garlic powder 5. 1 tsp onion powder 6. 1 tsp paprika 7. 1/2 tsp ground black pepper 8. Salt, to taste 9. 1 cup almond milk 10. Vegetable oil, for frying For the BBQ sauce: 11. 1/2 cup ketchup 12. 1/4 cup soy sauce 13. 1/4 cup brown sugar 14. 2 tbsp apple cider vinegar 15. 2 tbsp honey 16. 1 tsp garlic powder 17. 1 tsp onion powder 18. 1/2 tsp ground black pepper 19. 1/4 tsp smoked paprika

Instructions

1. In a bowl, whisk together the flour, panko breadcrumbs, garlic powder, onion powder, paprika, ground black pepper, and salt to taste.
2. In another bowl, mix together all BBQ sauce ingredients until well combined. Set aside.
3. Dip each cauliflower floret into almond milk, then coat in the flour mixture, shaking off excess flour. Repeat for all florets.
4. In a deep frying pan or pot, heat about 2 inches of vegetable oil to 350°F (175°C). Carefully drop the coated cauliflower into the hot oil and fry until golden brown and crispy, approximately 4 5 minutes.
5. Remove the fried cauliflower from the oil and drain on paper towels. While still hot, toss the cauliflower in the prepared BBQ sauce until evenly coated.
6. Serve immediately with your favorite dipping sauce or garnish with chopped green onions for added freshness.

Chef’s Insight

The secret to perfect fried cauliflower is to use oil that's hot enough but not too hot, so it cooks evenly without becoming mushy.

Notes

These Korean BBQ cauliflower bites can be served as a appetizer or a side dish for your favorite grilled meats.