It’s a well-known fact that we are big fans of street food here at the East Coast Kitchen. We were jamming on some ideas about doing something on a stick and we saw there was a head of cauliflower in the fridge that was just calling our names.

This dish is a fun one and while we deep fry the cauliflower in a light batter, you could totally go for a hard roast and achieve something similar.

Gojuchang is an ingredient you will see pop up a lot in our recipes. It’s worth venturing to your local Asian grocer to pick up a tub of it – it’s so, so delicious!

Make way for the new king of fried foods. Sticky, spicy and saucy fried cauliflower.

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Prep Time 20 minutes
Ready in 5 minutes

Ingredients
  

  • 1 head cauliflower
  • 5 tbsp corn starch (plus more for dusting)
  • cup water
  • 1 cup all purpose flour
  • 1 tsp baking soda
  • 2 tbsp sesame oil
  • ¼ cup gochujang
  • ½ cup water
  • 3 tbsp honey
  • Chopped chives or green onion
  • Chopped peanuts
  • Toasted sesame seeds
  • Salt and pepper
  • 5-6 bamboo skewers
  • 2 litres canola oil

Instructions
 

  • Break your cauliflower down into small bite-sized chunks. Once you remove the stem you should be able to break them apart with your hands.
  • In a large pot filled with an inch of water, steam your cauliflower until tender, 2-3 minutes depending on size. You don't want to over-cook it or else it'll give you trouble when trying to skewer it! Once steamed, remove from pot and set aside to cool.
  • In a large bowl, combine water, flour, cornstarch, baking soda, a pinch of both salt and pepper and the sesame oil. The batter should be thick, not runny and have a strong sesame scent.
  • Take your steamed florets and skewer them through the stem onto the stick, about three large or four medium will do. Dunk them in the batter one at a time. Transfer to a baking sheet and sprinkle with a healthy amount of extra corn starch. Deep fry at 350F for 2-3 min or until golden brown. Remove from oil and allow to drain and slightly cool.
  • In a pot over medium heat, add water, honey and gochujang. This is a very basic sauce, spicy and sweet. If you want less heat, simply add more honey. Just make sure to slightly reduce the sauce to obtain that perfect saucy, sticky consistency.
  • Chop peanuts, chives or green onion and set side. Brush sauce on each skewer then sprinkle with your garnishes.
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