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Korean Fried Cauliflower

Korean Fried Cauliflower (with the same soy garlic glaze in our popular Korean Fried Chicken recipe) is a special treat, and entirely vegan!

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6
Calories: 308 kcal
Course: Side Dish
Cuisine: Korean

Ingredients

  • 2 pounds cauliflower (about 1 large head)
  • canola or peanut oil (for frying)
For the batter:
  • 1/2 cup Potato Starch
  • 10 tablespoons cake flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 3/4 cup water
  • 1 teaspoon sesame oil
For the soy garlic glaze:
  • 2 tablespoons oil (such as canola, peanut, or vegetable oil)
  • 1 small shallot (finely minced)
  • 7 cloves garlic (minced)
  • 3 dried red chili peppers (optional)
  • 3 tablespoons soy sauce
  • 2 tablespoons water
  • 2/3 cup mirin
  • 1 1/2 tablespoons rice vinegar
  • 2 tablespoons light brown sugar
  • 1 tablespoon Gochujang
  • 1 tablespoon Dijon mustard

Instructions

Make the batter:
    Cup of Yum
  1. Wash and cut your cauliflower into very large florets, about the size of your palm. Shake off any excess moisture.
  2. Whisk together the potato starch, cake flour, baking soda, salt, and white pepper. Add the water and sesame oil, and whisk to combine.
Batter and first fry:
  1. Heat 4-5 cups of oil in a deep pot to 325°F/163°C. The oil should ideally fill the pot about halfway, so hot oil won’t overflow or splatter too much while frying.
  2. Dip the cauliflower into the batter a few pieces at a time, turning to coat thoroughly. Drop the battered pieces into the frying oil, 3-4 at a time as your pot allows.
  3. Fry the cauliflower in batches until they’re golden brown and the batter is thoroughly set, about 2-3 minutes. If they brown too quickly, reduce the heat.
  4. Drain on a cooling rack placed over a sheet pan, and between batches, remove any particles left in the oil using a strainer. As the cauliflower sits, it will release steam that will later help the cauliflower get crispy during its second trip through the frying oil.
Make the glaze:
  1. In a saucepan over medium low heat, add 2 tablespoons vegetable oil, along with the shallot, garlic, and dried chili peppers (if using, for optional spice). Cook for 3-4 minutes, stirring occasionally, or until the shallots are translucent. If using the dried chili peppers, you can deseed them and chop them, or simply chop and include the seeds for an extra spicy kick. If you’d like to keep your sauce more mild, omit them entirely.
  2. Next, add the soy sauce, water, mirin, rice vinegar, light brown sugar, gochujang, and dijon mustard. Stir and bring the sauce to a simmer, stirring constantly (4-5 minutes). When the sauce has come to a simmer, remove from the heat, cover, and set aside to keep warm.
Final fry & toss in sauce:
  1. For the second and final fry, bring the oil temperature again to 325°F/163°C. Fry the cauliflower in batches for another 1-2 minutes, until crunchy and golden. Drain on a cooling rack.
  2. Once you’ve fried all the cauliflower for the second time, add it to a large bowl, and pour the sauce over the top. Toss until the pieces are well-coated, and serve.

Nutrition Information

Calories 308kcal (15%) Carbohydrates 45g (15%) Protein 6g (12%) Fat 13g (20%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Monounsaturated Fat 8g Trans Fat 1g Sodium 976mg (41%) Potassium 661mg (19%) Fiber 5g (20%) Sugar 14g (28%) Vitamin A 74IU (1%) Vitamin C 75mg (83%) Calcium 60mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 308

% Daily Value*

Calories 308kcal 15%
Carbohydrates 45g 15%
Protein 6g 12%
Fat 13g 20%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Sodium 976mg 41%
Potassium 661mg 14%
Fiber 5g 20%
Sugar 14g 28%
Vitamin A 74IU 1%
Vitamin C 75mg 83%
Calcium 60mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.