Description
A delightful plant-based dish featuring crispy cauliflower coated in a sweet and spicy sauce, perfect for entertaining or as a comforting weeknight meal.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 1 cup cornstarch
- 1 tablespoon sesame oil
- 1/2 cup soy sauce
- 1/4 cup honey or maple syrup
- 2 tablespoons gochujang (Korean chili paste)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 3 tablespoons vegetable oil for frying
- Sesame seeds and green onions for garnish
Instructions
- Toss the cauliflower florets in cornstarch until well-coated.
- Heat vegetable oil in a frying pan over medium heat and fry the cauliflower florets until golden brown and crispy, about 5-7 minutes. Remove from the oil and drain on paper towels.
- In a separate pan, combine sesame oil, soy sauce, honey (or maple syrup), gochujang, minced garlic, and grated ginger. Heat over low heat, stirring until well combined.
- Add the fried cauliflower to the sauce and gently toss to coat. Remove from heat and serve immediately, garnished with sesame seeds and chopped green onions.
Notes
For extra crunch, let the coated cauliflower rest for about 10 minutes before frying. For gluten-free, use tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 8g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg