Crunchy Korean BBQ Cauliflower Bites

Find the perfect recipe for a delicious and crunchy Korean BBQ cauliflower bites appetizer that is both vegan and gluten-free.

Time: Prep - 15 mins, Cook - 10 mins, Total - 25 mins

Servings: 6

Difficulty: Easy

Cuisine: Fusion, Street Food

Allergens

Soy (in BBQ sauce)

In a medium bowl, combine Korean BBQ sauce with panko breadcrumbs until well mixed.
In another medium bowl, whisk together gluten free all purpose flour and almond milk until smooth. Season with salt and pepper.
Preheat a deep fryer or heavy pot filled with vegetable oil to 350°F (175°C).
Dip cauliflower florets into the flour mixture, then into the BBQ sauce mixture, ensuring each floret is evenly coated.
Carefully lower coated cauliflower bites into the hot oil and fry for 3 4 minutes or until golden brown and crispy. Remove with a slotted spoon and place onto paper towels to drain excess oil.
Serve immediately with extra Korean BBQ sauce on the side for dipping.

Use Korean BBQ sauce that has a balance of sweet, savory, and spicy flavors for best results.

Feel free to add chopped green onions or sesame seeds to the panko-BBQ sauce mixture for extra flavor and texture.

Use regular all-purpose flour if gluten is not a concern; substitute rice vinegar for almond milk for different texture.

Bake in the oven at 425°F (218°C) for 20-25 minutes or use an air fryer at 390°F (199°C) for 10-12 minutes.

Baking or air frying are healthier alternatives to deep frying.

Store cooked cauliflower bites in an airtight container in the refrigerator; reheat in the oven at 350°F (175°C) for 4-5 minutes before serving.

3 days in the refrigerator.

Arrange cauliflower bites on a platter with a ramekin of extra BBQ sauce in the center. Garnish with sesame seeds and green onions.

Per serving - Calories 160, Total Fat 8g, Saturated Fat 2g, Cholesterol 0mg, Sodium 530mg, Carbohydrates 22g, Fiber 6g, Sugar 9g, Protein 4g.