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Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
For the cauliflower
  • Head of cauliflower, broken into similar sized florets
  • 100 g cornflour
  • 100 g plain flour
  • ½ tbsp baking powder
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp chilli flakes or powder
  • 1 tbsp ground black pepper
  • 1 tbsp salt
  • 350 ml plant-based milk
For the gochujang ketchup
  • 1 tbsp ketchup
  • ½ tbsp gochujang paste
  • ½ tbsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp rice vinegar or lemon juice
Popcorn Cauliflower Popcorn Cauliflower

Popcorn Cauliflower

With Gochujang ketchup

A guilt-free way to enjoy nuggets - cauliflowers instead of chicken! So it's 100% vegan friendly but still all the flavour and crisp.


  1. Season the plant-based milk with a pinch of salt and pepper and soak the cauliflower florets in them for 30 mins to marinate.
  2. While the cauliflower is marinating, in a large bowl, mix the flours and seasoning together and set aside. Also mix the ingredients together to make the gochujang ketchup, so that it's ready for dipping later.
  3. After the cauliflower has marinated, coat them generously in the seasoned flour mix and heat up a saucepan of oil to frying temperature, mine was around 200ºC.
  4. Gently drop a batch in to fry, keeping the oil the same temperature, and toss around to ensure all evenly fried and golden brown.
  5. Drain on some kitchen towel and enjoy when hot and crisp. It may lose its crispiness later so dip away in the gochujang ketchup while you fry another batch.
Popcorn Cauliflower Popcorn Cauliflower

Popcorn Cauliflower

With Gochujang ketchup

A guilt-free way to enjoy nuggets - cauliflowers instead of chicken! So it's 100% vegan friendly but still all the flavour and crisp.

favorite
print
like
Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
For the cauliflower
  • Head of cauliflower, broken into similar sized florets
  • 100 g cornflour
  • 100 g plain flour
  • ½ tbsp baking powder
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp chilli flakes or powder
  • 1 tbsp ground black pepper
  • 1 tbsp salt
  • 350 ml plant-based milk
For the gochujang ketchup
  • 1 tbsp ketchup
  • ½ tbsp gochujang paste
  • ½ tbsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp rice vinegar or lemon juice
  1. Season the plant-based milk with a pinch of salt and pepper and soak the cauliflower florets in them for 30 mins to marinate.
  2. While the cauliflower is marinating, in a large bowl, mix the flours and seasoning together and set aside. Also mix the ingredients together to make the gochujang ketchup, so that it's ready for dipping later.
  3. After the cauliflower has marinated, coat them generously in the seasoned flour mix and heat up a saucepan of oil to frying temperature, mine was around 200ºC.
  4. Gently drop a batch in to fry, keeping the oil the same temperature, and toss around to ensure all evenly fried and golden brown.
  5. Drain on some kitchen towel and enjoy when hot and crisp. It may lose its crispiness later so dip away in the gochujang ketchup while you fry another batch.