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
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.
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.
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.