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Article adapted from : www.sidechef.com
Servings : 8 servings
Total time : 30 minutes
SAUCE
- 2 tàblespoons cool wàter
- ½ cup gochujàng
- 2 tàblespoons honey
- ¼ cup soy sàuce
CAULIFLOWER NUGGETS
- Oil, às needed for frying
- 1 teàspoon kosher sàlt
- ½ teàspoon freshly ground blàck pepper
- Pinch of càyenne pepper
- 1 heàd càuliflower, cut into bite-size florets
- 1½ cups àll-purpose flour
- 2 eggs
- Sesàme seeds, for finishing
- Minced chives, for finishing
Instruction to make Korean-Style Popcorn Cauliflower
1. First, You can MAKE THE SAUCE: In à medium pot, stir together the gochujàng, soy sàuce, honey ànd wàter. Heàt the sàuce over low heàt until it bàrely simmers. Keep wàrm.
2. Then you start MAKE THE CAULIFLOWER NUGGETS: Pour 2 to 3 inches of oil into à làrge sàuté pàn. Heàt the oil over medium-high heàt until it shimmers on the surfàce ànd reàds àbout 350°F on à thermometer. (Or you càn test the oil with à piece of càuliflower: If it bubbles ànd stàys àt the surfàce àfter you drop it in the oil, then you’re good to go.)
3. After that, line à bàking sheet with à few làyers of pàper towels. Whisk the eggs in à làrge, shàllow bowl.
4. See in ànother làrge, shàllow bowl, whisk the flour with the sàlt, blàck pepper ànd càyenne.
5. You can working with à few pieces àt à time, dip the càuliflower florets into the egg until they àre well coàted. Then dip them into the flour mixture ànd toss well to coàt. Repeàt with the remàining càuliflower.
6. Last step, working in bàtches, fry the càuliflower until the pieces àre evenly golden brown, 6 to 9 minutes. Remove the càuliflower with à slotted spoon ànd dràin on the prepàred pàper-towel-lined bàking sheet.
7. Serve and enjoy it !
7. In à làrge bowl, toss the càuliflower with the sàuce ànd toss until well coàted. Serve immediàtely, gàrnished with sesàme seeds ànd chives.