October 2020 - Toronto ON
We often order spicy cauliflower as an appetizer when we eat out. In July, for my birthday, we had a rare outing for my birthday. It was on a patio, this is 2020, at O and B a favourite of ours.
I had a recipe from 2018 that was a take on crispy Buffalo cauliflower poppers.
Then when we had this one at O and B I tried easy sticky sesame cauliflower. Meh, not bad but didn't do the trick.
But I did prevail and this is the winner so far! From Kirbie's Cravings, Korean fried cauliflower.
1 small head cauliflower cut into bite-sized florets
oil for frying
1/2 cup cornstarch
1/2 cup all-purpose flour gluten free
1/2 teaspoon baking powder
1/2 cup ice water
1/2 cup vodka
2 tbsp toasted sesame seeds
2 green scallions thinly sliced
SOY GARLIC GLAZE
4 garlic cloves minced
¼ cup + 1 tbsp low sodium soy sauce
¼ cup mirin I used rice vinegar
2 tbsp brown sugar
1 tsp Gochujang I needed to use a tablespoon to be spicy enough for us
1 tbsp cornstarch
1 tbsp water
GOCHUJANG - found in most Asian grocery stores. I found this in Koreatown.
It’s a salty, savory, and rather unforgettably pungent red chile paste from Korea that’s far more complicated than Sriracha and lends its rather unforgettable accent to anything. Pronounced “gah chu jang,” it has a sweet heat that varies in intensity from brand to brand and recipe to recipe.If you can't find it you can make your own cheater's gochujang.
INSTRUCTIONS
In a medium bowl, combine cornstarch, flour, baking powder, ice water and vodka. Whisk until smooth. The batter should be thin with the consistency of paint.
Add oil to pot or pan being used for frying. Add about 1 inch of oil and bring to medium heat.
Working in batches, toss some of the cauliflower into the wet batter until evenly coated. Shake off excess batter drippings and then add cauliflower pieces to hot oil. Cook until batter is crispy and a light golden brown. Repeat with remaining cauliflower.
To make the glaze, add all glaze ingredients except cornstarch and water to a small saucepan. Stir to evenly mix and bring sauce to a simmer. Taste and adjust as needed. Keep in mind the final version will have a more concentrated flavor. I prefer my sauce to be a little more sweet but if you prefer more savory you can add a little more soy sauce.
In a small bowl, stir cornstarch and water until cornstarch is fully dissolved. Add to the glaze and immediately stir it in so the cornstarch does not clump. Allow sauce to simmer until thickened. Remove from heat.
Brush cauliflower pieces with glaze. Garnish with sesame seeds and scallions. Serve while cauliflower is still hot and crispy.
INSTRUCTIONS
In a medium bowl, combine cornstarch, flour, baking powder, ice water and vodka. Whisk until smooth. The batter should be thin with the consistency of paint.
Add oil to pot or pan being used for frying. Add about 1 inch of oil and bring to medium heat.
Working in batches, toss some of the cauliflower into the wet batter until evenly coated. Shake off excess batter drippings and then add cauliflower pieces to hot oil. Cook until batter is crispy and a light golden brown. Repeat with remaining cauliflower.
To make the glaze, add all glaze ingredients except cornstarch and water to a small saucepan. Stir to evenly mix and bring sauce to a simmer. Taste and adjust as needed. Keep in mind the final version will have a more concentrated flavor. I prefer my sauce to be a little more sweet but if you prefer more savory you can add a little more soy sauce.
In a small bowl, stir cornstarch and water until cornstarch is fully dissolved. Add to the glaze and immediately stir it in so the cornstarch does not clump. Allow sauce to simmer until thickened. Remove from heat.
Brush cauliflower pieces with glaze. Garnish with sesame seeds and scallions. Serve while cauliflower is still hot and crispy.
There seem to be a lot done with cauliflower
ReplyDeleteI had never heard of Korean fried cauliflower, will have to try this recipe :)
ReplyDelete