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Korean Cauliflower Bites with Sweet & Spicy Chili Sauce

by Judy

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OMG, I can’t get enough of these Korean Cauliflower Bites with Sweet & Spicy Chili Sauce!  They’re crispy little nuggets tossed in an amazing chili sauce that’s to die for.   You gotta try these!

When my son came to visit last month he made these Korean Cauliflower Bites for an appetizer one night.  They are so freaking good!  The recipe comes from Serious Eats so I can’t take any credit for the recipe. I didn’t tweak a thing.  They’re perfect.  The sweet & spicy chili sauce has such a great flavor and really isn’t too spicy.

I typically don’t cook fried food but these Korean Cauliflower Bites with Sweet & Spicy Chili Sauce are so much better deep fried.   I tried making them lower in calories by cooking them in the air fryer and the oven… while still delicious, they’re just not the same (or as good) as the fried version.  I’d recommend throwing caution to the wind and splurge!   Or just leave off the batter and toss roasted cauliflower with the amazing sweet & spicy chili sauce.

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Korean Cauliflower Bites with Sweet & Spicy Chili Sauce

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  • Author: Judy

Ingredients

Scale
  • Vegetable or peanut oil for frying
  • 1 head cauliflower, cut into 1” florets
  • Salt to sprinkle on cooked cauliflower
  • For the Batter:
  • 1/2 C. cornstarch
  • 1/2 C. flour
  • 1/2 tsp. baking powder
  • 1/3 C. toasted sesame seeds
  • 1/3 C. unsweetened coconut flakes
  • 1/2 C. cold water
  • 1/2 C. vodka
  • For the Sweet & Spicy Chili Sauce:
  • 1/4. C. Gochujang (Korean chili paste)
  • 2 Tbls. soy sauce
  • 1. Tbls. rice vinegar
  • 3 Tbls. dark brown sugar
  • 3 cloves garlic, minced
  • 1 tsp. grated ginger
  • 1 Tbls. toasted sesame oil

Instructions

In small bowl, whisk to combine Sweet & Spicy chili sauce  ingredients.  Set aside.

Cut cauliflower into florets,  about 1 inch in size.  Set aside

Make the Batter: Combine dry batter ingredients in large bowl and whisk to combine. Add water and vodka and whisk to combine.  Batter should have consistency of thin paint that falls off whisk in ribbons and disappear as they hit the surface of the batter.  Add additional water if necessary.

Heat oil to 350° in large wok or pot.  I used a cast iron skillet but you could use a deep fryer too!  Or, if you’d like a bit healthier option and skip the frying, try using an air fryer.

Add cauliflower to batter and coat. Add cauliflower pieces, one at a time, to hot oil (allow excess batter to drip off).  Don’t overcrowd pan. Will need to cook in a couple batches.  Rotate and agitate pieces until crisp and golden brown.  Remove and drain on paper towels, sprinkle. with. salt.  Continue cooking until. all. cauliflower is cooked.

In large bowl,  toss cauliflower pieces with chili sauce.  Garnish with sesame seeds and sliced scallions.

Equipment

Image of Cast Iron Skillet

Cast Iron Skillet

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Image of Wok

Wok

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Image of Air Fryer

Air Fryer

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Notes

Gochujang is a Korean chili paste that is not too spicy and a bit sweet.  I bought mine on Amazon but I would assume most Asian markets would have it as well.

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Related

Filed Under: Appetizers/Snacks, Cook Something, Plant Based, Plant-Based/Vegan/Vegetarian Tagged With: Asian, Korean, chili, gochujang, vegan, vegetarian

Previous Post: « Red Beans and Rice
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