Korean Fried Cauliflower (Gluten-Free)

Ingredients

• 1 head Cauliflower
• 1/2 cup Rice Flour
• 1/4 cup Tapioca Starch
• 1/2 cup Water
• 2 tbsp Gochujang (Korean Chili Paste)
• 1 tbsp Soy Sauce (Tamari for gluten-free)
• 1 tbsp Honey
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tsp Sesame Oil
• 2 cups Vegetable Oil
• 1 tsp Sesame Seeds
• 1 stalk Green Onions

Instructions

1. 1Carefully cut the 1 head of cauliflower into bite-sized florets, aiming for pieces about 1-inch in size.
2. 2In a medium-sized bowl, combine the 1/2 cup of rice flour, 1/4 cup of tapioca starch, and 1/2 cup of water. Whisk these ingredients together until you have a smooth batter with no lumps.
3. 3Pour the 2 cups of vegetable oil into a large heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). You can use a kitchen thermometer to check the temperature.
4. 4Working in batches to avoid overcrowding the pot, carefully dip each cauliflower floret into the prepared batter, ensuring it's fully coated. Gently place the coated florets into the hot oil and deep fry for 3-5 minutes, or until they are golden brown and visibly crispy. Use a slotted spoon to remove the fried cauliflower from the oil and place it on a wire rack set over a baking sheet to drain any excess oil.
5. 5While the cauliflower is frying, prepare the glaze: In a small saucepan, combine the 2 tablespoons of gochujang, 1 tablespoon of tamari, 1 tablespoon of honey, 2 cloves of minced garlic, 1 teaspoon of grated ginger, and 1 teaspoon of sesame oil. Heat this mixture over low heat, stirring occasionally, for 2-3 minutes until it slightly thickens and can coat the back of a spoon.
6. 6Once all the cauliflower is fried, transfer it to a large bowl. Pour the warm gochujang glaze over the fried cauliflower and gently toss until all the florets are evenly coated.
7. 7Chop the 1 stalk of green onions and set aside. Sprinkle the 1 teaspoon of sesame seeds and the chopped green onions over the glazed cauliflower. Serve immediately.

Substitutions

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