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.
Course: Appetizer, Main Course, Side Dish
Cuisine: Asian, Fried, Vegan
Servings: 4 Servings
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
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.