Asian Fried Cauliflower
photos by Yu Tsai
This mouth-watering dish is a decadent take on one of my favorite vegetables that you can slather with a spicy tangy Asian inspired sauce. If you’re making for the family, you can set the hot sauce aside for the adults.
This is a great and filling dish for vegetarians and cauliflower is perfect for experimenting. Cauliflower is really having a moment with so many chefs trying new ways to prepare. This is so versatile that it can be served as a side dish or as an entree.
Serves 4 / Prep Time 30 min / Cook Time 20 min / Difficulty Easy
- 4 garlic cloves
- 2 scallions
- 1/4 cup sake
- 1/4 cup tamari
- 1 tsp rice vinegar
- 1/4 cup cornstarch + 1 tsp for water cornstarch for sauce
- 1/2 tsp baking powder
- 2 tbl brown sugar
1 tsp grated ginger
- 1 head cauliflower
- 1/2 cup AP Flour
- 1/2 cup rice flour
- 1/2 cup water
- ¼ cup of vodka
- scallions and sesame for garnish
Directions for Sauce:
- Fire the stovetop on medium heat and stir in garlic, ginger, sake, tamari, gojuchang, rice vinegar, and brown sugar.
- Once thoroughly mixed and dissolved, stir in a slurry of cornstarch and water.
- Mix thoroughly and set aside to cool.
- Mix all-purpose flour, rice flower, baking powder, water and a quarter cup of vodka. The vodka helps to create a crispy texture and the alcohol cooks off – its more volatile that water and creates more bubbles when frying.
- Prepare cauliflower into florets.
- Wash the cauliflower and dredge into our flour mixture.
- Heat grapeseed oil to 365 degrees in a deep cast iron skillet.
- Fry one head of cauliflower in two batches so we don’t crowd the pan.
- Drop the florets in oil and fry until golden brown, be sure to turn with a spatula or spider as they crisp.
- After you remove from the fryer, allow to drain on a grate.
- Toss the fried cauliflower in a bowl with the sauce until everything is well coated.
- Finally garnish with scallions and sesame.