Crispy Korean "Fried" Cauliflower
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 35 minutes
- 1/2 head of cauliflower, cut into large florets
- 1/2 cup milk
- 1/2 cup water
- 1/2 cup flour
- 2 cups panko breadcrumbs, finely processed
- Oil for drizzling
For sauce
- 1/4 cup tomato sauce/ketchup
- 1/4 cup rice malt syrup or honey
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 garlic clove, peeled and sliced
- 1 teaspoon onion powder
- 1 teaspoon sesame oil
- 2 tablespoons sesame seeds
Step 1 - Preheat oven to 225C/450F and line a baking tray with parchment. Blend the milk, water and flour together to form a slurry and dip the cauliflower florets into the batter. Then dip into the panko breadcrumbs and place on the tray. Repeat with all the florets. Drizzle with oil and bake for 30-35 minutes.
Step 2 - In a saucepan, add the tomato sauce, syrup or honey, gochujang, soy sauce, sugar, garlic, onion powder and sesame oil and heat and simmer for a minute. Toss the florets in this sauce. Sprinkle with sesame seeds. Serve immediately.