Name: Crispy Korean Fried Cauliflower That Will Wow Your Taste Buds
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1 large Cauliflower (Cut into florets); 1 cup Canola or Peanut Oil (For frying); 1/2 cup Potato Starch (Cornstarch can be substituted); 1 cup Cake Flour (All-purpose flour can be used); 1 teaspoon Baking Soda; 1/2 teaspoon Salt; 1/2 teaspoon White Pepper (Black pepper can be used); 3/4 cup Water (Cold for batter); 1 tablespoon Sesame Oil (For flavor); 2 tablespoons Vegetable Oil (For sautéing); 1 medium Shallot (Chopped); 3 cloves Garlic (Minced); 1 teaspoon Dried Red Chili Peppers (Optional); 1/2 cup Soy Sauce; 2 tablespoons Mirin (Can substitute with sugar-water mix); 2 tablespoons Rice Vinegar; 1 tablespoon Light Brown Sugar (Can substitute with white sugar); 1 tablespoon Gochujang (Substitute with hot sauce if necessary); 1 teaspoon Dijon Mustard

Jump to Recipe Print Recipe

As I stood in my kitchen, the tantalizing aroma of sizzling garlic and soy wafted through the air, transporting me to the bustling streets of Seoul. This recipe for Korean Fried Cauliflower is my guilt-free take on a beloved classic that’ll make your taste buds dance with joy. Perfectly crispy and utterly indulgent, these cauliflower florets are dipped in a light batter and fried until golden, then generously coated in a savory soy garlic glaze. Not only is this dish a dazzling vegan delight, but it also serves as a fantastic crowd-pleaser, making it an excellent choice for gatherings or a cozy night in. As you prepare to indulge, I can’t help but wonder: how many floret bites do you think you’ll devour?

Why is this recipe a game-changer?

Irresistible Crunchiness: The double-frying technique ensures each floret achieves that coveted crispy texture, giving you the satisfying crunch you crave.

Flavor Explosion: The savory soy garlic glaze is packed with umami, making every bite a burst of flavor that’s simply unforgettable.

Vegan Treat: Enjoy a plant-based dish that doesn’t skimp on indulgence, proving that vegan food can be just as delicious as traditional options.

Crowd Favorite: Whether at a party or a cozy dinner, this recipe is sure to impress friends and family—just like my Fried Chicken Street Tacos will!

Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both novice cooks and seasoned chefs alike.

Versatile Serving Options: Serve it as a snack, appetizer, or side dish, and watch it disappear from the table! Pair it with steamed rice for a complete meal or enjoy it alongside some additively crunchy Crispy Cauliflower for an unforgettable dining experience.

Korean Fried Cauliflower Ingredients

For the Cauliflower
• Cauliflower – The star ingredient that brings a delightful crunch; opt for large florets for the best texture.
• Canola or Peanut Oil – Essential for creating that irresistible crispy coating; any oil with a high smoke point will work fine.
• Potato Starch – Key for achieving extra crispiness; cornstarch can be substituted if needed.
• Cake Flour – Provides a light, airy batter; all-purpose flour can be used, but it may affect the texture.
• Baking Soda – Helps the batter puff up, resulting in a lighter coating.
• Salt – Enhances the overall flavor of the batter.
• White Pepper – Adds a gentle hint of spice; black pepper can serve as an alternative.
• Water – Binds the batter ingredients; make sure it’s cold for optimal crispiness.
• Sesame Oil – Infuses a rich flavor into the batter; if you don’t have it, any oil can suffice but won’t provide the same taste.
For the Soy Garlic Glaze
• Vegetable Oil – Used for sautéing shallots and garlic to make the glaze.
• Shallot – Offers a sweet, mild onion flavor; onions can be used if shallots are unavailable.
• Garlic – A must-have for adding robust flavor to the glaze.
• Dried Red Chili Peppers (optional) – Adds a kick of heat; feel free to omit for a milder sauce.
• Soy Sauce – The base of the glaze for savory umami goodness.
• Mirin – Sweet rice wine that deepens the sauce; a sugar-water mix can be a good alternative.
• Rice Vinegar – Provides a necessary acidity that balances the glaze’s sweetness.
• Light Brown Sugar – Sweetens the sauce; can be replaced with white sugar in a pinch.
• Gochujang – Adds a lovely spicy depth; substitute with another hot sauce if you like, but the flavor will vary.
• Dijon Mustard – Incorporates a subtle tanginess to the glaze.

Step‑by‑Step Instructions for Korean Fried Cauliflower

Step 1: Prep the Cauliflower
Begin by washing your cauliflower thoroughly, then cut it into large florets roughly the size of your palm. Make sure to shake off any excess moisture, as this helps the batter adhere better. The key to perfect Korean Fried Cauliflower is starting with well-prepped florets that will fry up beautifully and maintain their shape.

Step 2: Make the Batter
In a large bowl, whisk together the potato starch, cake flour, baking soda, salt, and white pepper. Gradually mix in cold water and sesame oil until the batter is smooth and slightly thick—aim for a consistency that will coat the cauliflower without being overly heavy. This flavorful batter will provide the perfect crispy coating for your Korean Fried Cauliflower.

Step 3: First Fry
Heat oil in a deep skillet or pot to 325°F (163°C). Dip each cauliflower floret into the batter, ensuring it is well-coated, then carefully place them in the hot oil in batches. Fry for about 2–3 minutes until they turn a lovely golden brown. Once fried, use a slotted spoon to transfer the cauliflower to a cooling rack, allowing excess oil to drain off.

Step 4: Prepare the Glaze
In a separate saucepan, heat a little vegetable oil over medium heat. Add chopped shallots and minced garlic, sautéing until they become translucent. If you like a bit of spice, toss in dried red chili peppers. Then, stir in soy sauce, mirin, rice vinegar, light brown sugar, gochujang, and Dijon mustard. Let this mixture simmer for 4–5 minutes, allowing the flavors to meld beautifully before setting it aside.

Step 5: Second Fry
Reheat your oil to 325°F (163°C) for a second fry. Add the previously fried cauliflower florets back into the hot oil, frying them for an additional 1–2 minutes until they become extra crispy. This second fry ensures that they retain their crunchiness, elevating your Korean Fried Cauliflower to perfection. Drain the florets on a paper towel-lined plate to absorb any residual oil.

Step 6: Combine
In a large mixing bowl, toss the hot cauliflower with the prepared soy garlic glaze. Make sure each floret is generously coated in the glaze, ensuring that the vibrant flavors cling beautifully. This final step infuses the Korean Fried Cauliflower with a rich taste, making each bite utterly delectable and packed with savory goodness.

Make Ahead Options

These Korean Fried Cauliflower are perfect for meal prep enthusiasts looking to save time during busy weeknights! You can prepare the batter and store it in an airtight container in the refrigerator for up to 24 hours, ensuring your meal planning is seamless. Additionally, you can fry the cauliflower florets, let them cool, and refrigerate them for up to 3 days. To maintain their crispiness, make sure they are cooled completely before refrigerating. When you’re ready to serve, simply reheat the cauliflower in a preheated oven at 375°F (190°C) for about 10-15 minutes and toss them in the prepared soy garlic glaze for that same delicious crunch!

What to Serve with Korean Fried Cauliflower

Elevate your dining experience by pairing this crispy delight with a few complementary side dishes that will truly delight your taste buds.

Steamed Jasmine Rice: Serves as a fragrant, fluffy base to balance the tangy glaze, making each bite of cauliflower even more fulfilling.
Sesame Garlic Broccoli: This vibrant dish adds a crunchy contrast while echoing the savory notes in the cauliflower. The garlic will tie both dishes together beautifully.
Asian Cucumber Salad: A refreshing mix of cool cucumbers, rice vinegar, and sesame oil offers a crisp, light counterpoint to the richness of the fried cauliflower.
Korean-Style Kimchi: The fermented, spicy goodness of kimchi enhances the meal’s complexity, delivering an extra layer of flavor and probiotics for a delicious health boost.
Sweet Potato Fries: Their natural sweetness and crispy texture make them a delightful addition. Drench them in a touch of gochujang mayo for an irresistible dip.
Chilled Soju or Sparking Sake: These light, refreshing beverages cleanse the palate and enhance the meal. Their clean taste elevates the spicy, savory notes beautifully.
Mango Sticky Rice: For a sweet finish, this dessert combines warm coconut sticky rice and fresh mango that harmonizes perfectly with the savory notes of the cauliflower dish.
Green Tea: Its earthy flavor complements the vibrant dishes without overpowering them, making it a soothing beverage choice for your meal.

Korean Fried Cauliflower Variations

Feel free to get creative with your Korean Fried Cauliflower and make it uniquely yours with these delightful twists!

Spice It Up: Add more gochujang or toss in fresh slices of jalapeno for an extra kick that’ll light up your taste buds. If you crave extra heat, this simple tweak transforms the dish into a spicy sensation!
Broccoli Alternative: Swap the cauliflower for broccoli florets for a vibrant and crunchy alternative. The broccoli will absorb the glaze beautifully, giving you a new flavor profile that’s equally addictive.
Crunchy Toppings: Sprinkle some sesame seeds or finely chopped green onions on top before serving to enhance both aesthetics and crunch. This simple garnish adds a delightful finish and a pop of freshness.
Sweet and Sour Twist: Incorporate a splash of pineapple juice and chunks of fried pineapple into your glaze for a sweet and tangy counterpoint to the savory flavors. It’s like adding a tropical vacation to your plate!
Tempura Flour Swap: Experiment with tempura flour instead of cake flour to achieve an even lighter and crispier batter. The result will be a beautifully airy texture that’s absolutely irresistible.
Herb Infusion: Mix in some fresh cilantro or Basil into the batter for a fragrant and flavorful touch. The herbs will add another layer of taste and keep your dish exciting.
Crispy Chickpea Addition: Toss some roasted chickpeas into the final mixture for added protein and crunch. This not only enhances texture but also boosts the dish’s nutritional value!
Zesty Lemon Kick: Drizzle fresh lemon juice over the finished cauliflower for a zesty brightness that cuts through the savory richness. It’s a brightened flavor explosion that pairs beautifully with the glaze.

Each of these variations invites you to play with textures and flavors, ensuring that every bite of your Korean Fried Cauliflower is an adventure. And if you’re craving something cheesy, consider trying out my Cauliflower Gratin Gruyere for another delicious option!

Expert Tips for Korean Fried Cauliflower

Use a Thermometer: Ensure the oil is maintained at 325°F (163°C) for optimal frying. This helps achieve that crucial crispy texture without burning the batter.
Avoid Overcrowding: Fry the cauliflower florets in small batches. Overcrowding can cause the oil temperature to drop, leading to soggy rather than crispy results.
Rest Before Frying Again: After the first fry, let the florets cool slightly. This resting period helps release steam, ensuring maximum crispiness during the second fry.
Batter Consistency Matters: Aim for a smooth, slightly thick batter that coats the cauliflower well. A batter that’s too thin may not adhere, while one that’s too thick can create a heavy coating.
Flavor Variations: Don’t hesitate to experiment—adjust the amount of gochujang in the soy garlic glaze to suit your spice preference. Enjoy a kick or keep it mild with this Korean Fried Cauliflower!
Fresh is Best: While leftovers can be stored, this dish is best enjoyed fresh. For reheating, use an oven to regain that signature crunch.

Storage Tips for Korean Fried Cauliflower

Room Temperature: Korean Fried Cauliflower is best enjoyed fresh and warm; avoid leaving it out for more than 2 hours to maintain safety and flavor.
Fridge: Store any leftovers in an airtight container in the refrigerator for up to 2 days. To keep the flavors intact, ensure the container is sealed properly.
Freezer: While freezing is possible, it’s not ideal due to the potential loss of crunchiness. If you must freeze, place cooled cauliflower in a freezer-safe bag for up to 1 month.
Reheating: For the best texture, reheat in an oven at 375°F (190°C) for about 10–15 minutes to restore that satisfying crunch, instead of using a microwave.

Korean Fried Cauliflower Recipe FAQs

What kind of cauliflower should I use?
Absolutely! For the best texture and flavor, opt for large, fresh cauliflower with tightly packed florets. Avoid any heads with dark spots or signs of aging. A fresh cauliflower will yield the best results in this recipe!

How should I store leftovers?
Very! Store any leftover Korean Fried Cauliflower in an airtight container in the refrigerator for up to 2 days. To keep it fresh, ensure the container is sealed properly. When reheating, I recommend using the oven to regain the crunch rather than the microwave, which can make it soggy.

Can I freeze Korean Fried Cauliflower?
Sure thing! You can freeze it, but keep in mind that the crunchiness may be affected. Allow the cauliflower to cool completely, then place it in a freezer-safe bag or container for up to 1 month. When you’re ready to enjoy it again, reheat it in the oven at 375°F (190°C) for about 10–15 minutes to help restore its crispy texture.

What if my batter is too thick or thin?
If your batter isn’t quite right, don’t fret! If it’s too thick, gradually add a little more cold water until it reaches a smooth, slightly thick consistency—it should coat the cauliflower without being heavy. Conversely, if it’s too thin, whisk in just a touch more cake flour or potato starch. It should adhere nicely to the florets!

Are there any allergy considerations for this recipe?
Definitely! This recipe contains gluten from the cake flour and soy sauce, which may not be suitable for those with gluten intolerance. You can use gluten-free alternatives like chickpea flour for the batter and tamari instead of soy sauce for a gluten-free option. Always check the labels of your ingredients to ensure they meet dietary needs!

Can I use other vegetables instead of cauliflower?
The more the merrier! While cauliflower is the star of this dish, you can certainly experiment with other vegetables. Broccoli and eggplant are great alternatives; just keep in mind that frying times may vary based on size and moisture content. Enjoy the creative twist!