Korean fried cauliflower bites are a fantastic plant-based alternative to traditional fried chicken. Coated in a crispy batter and tossed in a sweet and spicy Korean sauce, these cauliflower bites are bursting with flavor and perfect as an appetizer, snack, or even a main dish. They can be enjoyed on their own or served with a side of rice and vegetables for a complete meal. Let’s dive into the recipe!


Ingredients

For the Cauliflower:

1 medium head of cauliflower, cut into bite-sized florets
1 cup all-purpose flour (or gluten-free flour, if preferred)
1 cup cold water (or sparkling water for extra crispiness)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper, to taste
Vegetable oil, for frying


For the Korean Sauce:

1/2 cup gochujang (Korean red chili paste)
1/4 cup honey (or maple syrup for a vegan option)
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon minced garlic
1 teaspoon grated ginger
1 teaspoon sesame seeds, for garnish
Chopped green onions, for garnish


Instructions

Step 1: Prepare the Cauliflower

Wash and Cut: Rinse the cauliflower under cold water, remove the leaves, and cut it into bite-sized florets.


Step 2: Make the Batter

Mix Dry Ingredients: In a large bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, and pepper.

Add Water: Gradually add the cold water while stirring until a smooth batter forms. The consistency should be similar to pancake batter—thick enough to coat the cauliflower but fluid enough to drizzle off.


Step 3: Heat the Oil

Heat Oil: In a deep skillet or pot, heat about 2 inches of vegetable oil over medium-high heat. You can test if it's ready by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.


Step 4: Fry the Cauliflower

Coat Cauliflower: Dip each cauliflower floret into the batter, letting the excess drip off.

Fry: Carefully place the battered florets into the hot oil, being cautious not to overcrowd the pan. Fry for about 4-6 minutes, or until golden brown and crispy, turning occasionally for even cooking. Use a slotted spoon to remove the cauliflower and transfer it to a paper towel-lined plate to drain excess oil.


Step 5: Prepare the Sauce

Mix Sauce Ingredients: In a small saucepan over medium heat, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir until heated and well combined. Bring the sauce to a light simmer for about 2-3 minutes, then remove from heat.


Step 6: Toss and Serve

Combine: In a large bowl, toss the fried cauliflower bites in the Korean sauce until well coated.

Garnish: Transfer to a serving platter, sprinkle with sesame seeds and chopped green onions.


Step 7: Enjoy!

Serve your Korean fried cauliflower bites hot as an appetizer, side dish, or snack. Enjoy the crispy texture combined with the bold flavors of the sauce!


Tips

Air Fryer Version: For a healthier version, you can air fry the cauliflower bites for 12-15 minutes at 400°F (200°C), flipping halfway through for even cooking.

Adjust Spice: Feel free to adjust the amount of gochujang in the sauce depending on your spice preference. You can also add more honey or maple syrup for additional sweetness.

Additions: You can add a squeeze of lime or lemon juice to the sauce for a tangy kick.


Serving Suggestions

These delicious bites pair well with:

Rice: Serve over cooked jasmine or brown rice.

Pickled Vegetables: Add some pickled cucumbers or radishes for freshness.

Salad: Serve with a simple side salad to balance the flavors.


Final Thoughts

Korean fried cauliflower bites are a delightful, crispy treat with bold flavors that will please both vegetarians and meat-lovers alike. They’re perfect for parties, game nights, or any time you crave something savory and satisfying. Enjoy making and sharing this delicious dish!