favorite

Prep 30 minutes

Total 1 hour

Serves

US | Metric

Ingredients

For the cauliflower

For the gochujang ketchup

Popcorn Cauliflower

With Gochujang ketchup

Season the plant-based milk with a pinch of salt and pepper and soak the cauliflower florets in them for 30 mins to marinate.
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.
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.
Gently drop a batch in to fry, keeping the oil the same temperature, and toss around to ensure all evenly fried and golden brown.
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.

favorite

Prep 30 minutes

Total 1 hour

Serves

US | Metric

Ingredients

For the cauliflower

For the gochujang ketchup

Season the plant-based milk with a pinch of salt and pepper and soak the cauliflower florets in them for 30 mins to marinate.
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.
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.
Gently drop a batch in to fry, keeping the oil the same temperature, and toss around to ensure all evenly fried and golden brown.
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.