Introduction
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Crispy Korean Cauliflower: Family Fun & Flavor!
A delicious and crispy appetizer or side dish featuring cauliflower coated in a flavorful Korean-inspired batter and baked to perfection.
Ingredients
- 1 large head of cauliflower, cut into florets
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup water
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- Sesame seeds and green onions for garnish
Instructions
- Preheat the oven to 220u00b0C (425u00b0F) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, salt, and pepper.
- Gradually add water to the dry ingredients, mixing until a smooth batter forms.
- Dip each cauliflower floret into the batter, allowing excess to drip off, and place them on the prepared baking sheet.
- Bake the cauliflower for 30 minutes, flipping halfway through, until golden and crispy.
- In a separate bowl, mix together gochujang, soy sauce, honey, sesame oil, and rice vinegar to create the sauce.
- Once the cauliflower is done baking, remove it from the oven and toss it in the sauce until evenly coated.
- Return the sauced cauliflower to the baking sheet and bake for an additional 10-15 minutes until the sauce caramelizes.
- Garnish with sesame seeds and chopped green onions before serving.
Tips
- For extra crispiness, consider double-dipping the cauliflower in the batter before baking.
- Serve with a side of rice or lettuce wraps for a complete meal.
Nutrition Information
Calories:
300
Protein:
12g
Carbs:
45g
Fat:
10g