This mouth-watering dish is a decadent take on one of my favorite vegetables that you can slather with a spicy tangy Asian inspired sauce. If you’re making for the family, you can set the hot sauce aside for the adults.
Fire the stovetop on medium heat and stir in garlic, ginger, sake, tamari, gojuchang (if using), rice vinegar, and brown sugar.
Once thoroughly mixed and dissolved, stir in a slurry of cornstarch and water.
Mix thoroughly and set aside to cool.
Fried Cauliflower:
Mix all-purpose flour, rice flower, baking powder, water and a quarter cup of vodka. The vodka helps to create a crispy texture and the alcohol cooks off – its more volatile that water and creates more bubbles when frying.
Prepare cauliflower into florets.
Wash the cauliflower and dredge into our flour mixture.