Sauce qui peut

Spicy Korean Fried Cauliflower

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In order to satisfy everyone’s taste buds, here’s a plant-based treat that you won’t find in your neighbourhood eatery. The Spicy Korean Fried Cauliflower is an assortment of culinary goodness, served with a spicy sauce, and could potentially be the most addicting food you would’ve laid your hands on this year.


  • 1 cup plain flour
  • ¼ cup cornflour (corn starch)
  • 1 tsp baking powder
  • 1 cup iced water
  • 400g (14 oz) trimmed cauliflower, cut into florets
  • vegetable oil for deep frying
  • thinly sliced spring onions (scallions) to serve
  • sesame seeds to serve
  • sea salt

Spicy Sauce:

  • 1/4 cup tomato paste
  • 2 tbsp gochujang paste
  • 2 tbsp brown sugar
  • 1 tbsp honey
  • 1 tbsp mirin
  • 1 tbsp light soy sauce
  • 2 tbsp water


  • Combine the spicy sauce ingredients in a saucepan. Bring to a simmer over medium heat. Simmer for a couple of minutes or until the sugar has dissolved.
  • Whisk together the combined flour, baking powder, and a pinch of salt. Add the water and mix to form a batter. Add the cauliflower and stir to coat.
  • Fill a wok or deep-frying pan to about 1/3 capacity with the oil. Heat over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles. Transfer florets of batter-coated cauliflower, in batches, into the hot oil for 3-4 minutes or until cooked through and crispy. Drain on a paper towel.
  • Drizzle the sauce over the cauliflower (or alternatively toss the cauliflower through the sauce). Serve sprinkled with spring onions and sesame seeds.
  • Tip: Serve this as a party appetiser/finger food or serve it with steamed rice for a meal.