Gluten-Free Korean Fried Cauliflower
Ingredients
1 small head cauliflower cut into bite-sized florets
oil for frying I recommend Coconut Oil- its the healthiest
1/2 cup cornstarch
1/2 cup Gluten Free all-purpose flour ( I use Red Mill 1to 1 baking flour
1/2 teaspoon baking powder
1/2 cup ice water
1/2 cup vodka ( I use High West Distillery because they are local to me)
2 tbsp toasted sesame seeds
2 green scallions thinly sliced
Soy Garlic Glaze
4 garlic cloves minced
¼ cup + 1 tbsp gluten free Tamari/soy sauce I use San J organic Tamari
¼ cup mirin
2 tbsp brown sugar
1 tsp Gochujang
1 tbsp cornstarch
1 tbsp water
Instructions
There are basically 2 parts to making this dish- You make the batter and then you make the glaze.
I like starting out with the glaze because it takes just a little bit of time to thicken. Since you are near the stove you can start heating up the cooking oil for frying while you are making the glaze.
Directions for Glaze
Add all glaze ingredients to a small saucepan except cornstarch and water to create the glaze. Cut to blend evenly and boil with sauce. Taste and adjust according to your needs. Keep in mind the taste of the final version would be more concentrated. I like my sauce to be a little sweeter, but you can add a little more soy sauce if you want more savory.
Mix cornstarch and water in a mixing bowl until cornstarch is completely liquified. Include to the coat and quickly blend it in so the cornstarch does not clump. Let the sauce simmer until thickened and then remove from the heat.
Glaze the cauliflower pieces and garnish with sesame seeds and scallions. Serve while cauliflower is still hot and crispy.
To make the crispy batter
Mix cornstarch, flour, baking powder, ice water and vodka until smooth. The consistency of the batter should be thin.
In a frying pan, add around 1 inch of oil and bring to medium heat.
Toss some of the cauliflower into the wet batter until evenly coated. Shake off excess batter drippings and add in the hot pan. Allow to cook until it turns golden brown. Repeat steps with the remaining cauliflower.
Notes
Adapted from Serious Eats
Because of how delicate the crispy coating is, I found it better to brush the sauce on rather than tossing the cauliflower in the sauce.
The cauliflower will start to soften after the sauce is added, so I recommend adding the glaze right before serving.
Gochujang is a Korean chili paste that can be found at most Asian grocery stores.
Mirin is a sweetened Japanese rice wine that can be found at most Asian grocery stores.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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