Korean Fried Cauliflower

Ingredients

For the Cauliflower:

• 1 head cauliflower, cut into 1-inch pieces
• Oil for frying 

For the Batter:

• ½ cup rice flour
• ½ cup unbleached all-purpose flour
• 1 tbsp cornstarch
• ½ tsp kosher salt
• ½ tsp black pepper
• ½ tsp dried chili flakes
• 1 tsp sugar
• 1 tsp smoked paprika
• 1 tsp garlic granules
• ¾ cup milk or water (start with ½ cup and add more as needed)

For the Sauce:

• 1 tbsp olive oil
• 5 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 3 tbsp soy sauce (or coconut aminos)
• 3 tbsp honey or maple syrup
• 1 tsp tomato paste
• 2 tbsp chili garlic sauce
• 3 tbsp brown sugar
• 2 tbsp rice vinegar

For Garnish:

• Sesame seeds
• Chives or green onions, sliced

Instructions

1. Prep the Cauliflower and Batter
Cut your cauliflower into 1-inch florets—try to keep them similar in size for even cooking. In a large bowl, whisk together the rice flour, all-purpose flour, cornstarch, salt, black pepper, chili flakes, sugar, smoked paprika, and garlic granules. Add ½ cup of milk or water and whisk until smooth. If the batter is too thick, add the remaining ¼ cup liquid a little at a time until it reaches a pancake batter consistency. Add the cauliflower pieces and toss until every piece is well coated.

2. Heat the Oil
Pour about 2-3 inches of oil into a heavy-bottomed pot or deep fryer. Heat the oil to 350°F using a thermometer—this is important for getting that perfect crisp without greasy cauliflower.

3. First Fry
Working in batches (don't overcrowd the pot), carefully add the battered cauliflower to the hot oil. Fry for 3-4 minutes, turning occasionally, until the pieces are lightly golden brown. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining cauliflower.

4. Double Fry for Extra Crisp
Once all the cauliflower has been fried once, increase the oil temperature to 380°F. Add the cauliflower back to the oil in batches and fry for an additional 2 minutes. This second fry is the secret to that irresistible extra-crispy texture! Drain again on paper towels and set aside while you make the sauce.

5. Make the Sauce
In a large pan or wok, heat the olive oil over medium heat. Add the minced garlic and ginger and cook for 1-2 minutes until fragrant—be careful not to burn them. Add the soy sauce, honey, tomato paste, chili garlic sauce, brown sugar, and rice vinegar. Stir everything together and let it simmer for 3-4 minutes until the sauce thickens and becomes glossy.

6. Toss and Serve
Add the crispy cauliflower to the pan with the sauce and toss until every piece is coated. Transfer to a serving plate and garnish with sesame seeds and sliced chives or green onions. Serve immediately while they're hot and crispy!