Copycat Restaurant Lunch – Crispy Korean Fried Cauliflower Bites

Allergens

Almond flour, soy sauce

Ingredients

• 1 large head of cauliflower, cut into bite
• sized florets
• 2 cups almond flour
• 1 cup cornstarch
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup unsweetened almond milk
• Canola oil for frying
• 1 cup Korean chili paste (gochujang)
• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tsp sesame oil
• Green onions and sesame seeds for garnish

Instructions

1. Prepare the cauliflower by cutting it into bite sized florets, and set them aside. In a large mixing bowl, whisk together almond flour, cornstarch, salt, and black pepper.
2. Dip the cauliflower florets in almond milk, then coat them in the dry mixture, shaking off any excess. Set aside.
3. Fill a deep frying pan with canola oil, about two inches from the top, and heat to 350°F (180°C). Carefully drop the battered cauliflower florets into the hot oil in batches, being careful not to overcrowd the pan. Fry for 2 3 minutes per batch until golden brown, then transfer to a wire rack to drain and cool slightly.
4. In a separate saucepan, combine gochujang, soy sauce, rice vinegar, brown sugar, minced garlic, minced ginger, and sesame oil. Heat over medium heat, stirring constantly until the mixture is smooth and well combined.
5. Pour the sauce over the cooled cauliflower bites, tossing gently to evenly coat. Garnish with green onions and sesame seeds. Serve immediately.

Chef’s Insight

This dish captures the essence of street food in Korea, where fried snacks are often enjoyed while walking or standing amongst friends.

Notes

Make sure to use a thermometer when frying to maintain the optimal oil temperature for crispy results.