Crispy Korean Fried Cauliflower Bites

Allergens

Soy

Ingredients

• 1 large head of cauliflower, cut into bite
• sized florets
• 2 cups all
• purpose flour
• 3 cups almond milk
• 1 tbsp soy sauce
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp paprika
• Salt and pepper, to taste
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together the flour, almond milk, soy sauce, garlic powder, onion powder, paprika, salt, and pepper until smooth. This will be your batter.
2. Preheat the vegetable oil in a deep fryer or heavy bottomed pot to 350°F (175°C).
3. Working in batches, dip the cauliflower florets into the batter, allowing excess batter to drip off. Carefully lower them into the hot oil and fry for 4 minutes, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack to drain.
4. Repeat until all cauliflower is fried, then toss in your favorite Korean fried chicken sauce.

Chef’s Insight

The key to achieving that perfect crunch is to ensure the cauliflower is completely dry before dipping it into the batter.

Notes

Feel free to adjust the spice level of the Korean fried chicken sauce to your preference.