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.Print Recipe
- 1 head cauliflower
- 5 tbsp corn starch (plus more for dusting)
- 1¼ 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
- 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.