Description
This Korean-inspired popcorn cauliflower recipe features crispy, fried cauliflower florets coated in a sweet and spicy gochujang sauce, garnished with sesame seeds and green onions. A delicious vegan appetizer or snack with an Asian twist.
Ingredients
Scale
Cauliflower:
- 1 medium head cauliflower (cut into bite-sized florets)
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cold water
- vegetable oil for frying
Korean-style Sauce:
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey or maple syrup
- 1 teaspoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon grated ginger
For Garnish:
- sesame seeds
- sliced green onions
Instructions
- Batter the Cauliflower: In a mixing bowl, whisk together flour, cornstarch, salt, and pepper. Gradually add cold water and whisk until a smooth, thick batter forms.
- Fry the Cauliflower: Heat vegetable oil in a skillet to 350°F. Dip cauliflower florets into the batter, then fry in batches until golden and crispy.
- Make the Sauce: In a saucepan, combine gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger. Simmer until slightly thickened.
- Coat the Cauliflower: Toss the fried cauliflower in the sauce until coated. Garnish with sesame seeds and green onions before serving.
Notes
- For a baked version, roast the battered cauliflower at 425°F for 25–30 minutes.
- Serve with steamed rice or as a party appetizer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 9g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
