Asian Fried Cauliflower
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.
Servings: 4 Servings
Ingredients
Sauce Ingredients:
- 4 cloves garlic
- 2 scallions
- 1/4 cup sake
- 1/4 cup tamari
- 1 tsp rice vinegar
- 1/4 cup cornstarch + 1 tsp for water cornstarch for sauce
- 2 tbsp brown sugar
- 1 tsp grated ginger
- 1 tbsp gojuchang optional to taste
Cauliflower Ingredients:
- 1 medium head cauliflower
- 1/2 cup AP Flour
- 1/2 cup rice flour
- 1/2 tsp baking powder
- 1/2 cup water
- ¼ cup of vodka or beer
- scallions and black sesame for garnish
Instructions
Sauce:
- 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.
- Heat grapeseed oil to 365 degrees in a deep cast iron skillet.
- Fry one head of cauliflower in two batches so we don’t crowd the pan.
- Drop the florets in oil and fry until golden brown, be sure to turn with a spatula or spider as they crisp.
- After you remove from the fryer, allow to drain on a grate.
- Toss the fried cauliflower in a bowl with the sauce until everything is well coated.
- Finally garnish with scallions and sesame.