Author Notes
A Cheesecake factory copy-cat recipe – crispy and crunchy cauliflowers, tossed with a sweet and zesty gochujang red sauce – impressive vegetarian and meatless recipe.
—Amy
Ingredients
- Cauliflower
-
1
head cauliflower (cut into florets)
-
1 tablespoon
cornstarch
-
pinch
salt, pepper & garlic powder
- For the batter and sauce
-
1 cup
all purpose flour
-
2/3 cup
cornstarch
-
1 teaspoon
each baking powder & salt
-
1/2 cup
ice cold water + 2 ice cubes
-
4
eggs
-
2/3 cup
sugar
-
2/3 cup
water
-
3 tablespoons
gochujang sauce
-
3
cloves garlic
-
2 tablespoons
sesame oil
-
4 tablespoons
mirin
Directions
-
or the batter: Whisk flour, corn starch, baking powder, salt, eggs, water and ice cubes in a bowl until incorporated. Let sit on the counter for 10 minutes until ice cubes are melted. The batter will be thick. This is good.
-
Gochujang sauce: combine all sauce ingredients (sugar, water, garlic, sesame oil, mirin and gojuchang sauce) in a blender or a food processor and blend until smooth. Set aside.
-
or the cauliflowers: Spinkles salt, pepper, garlic powder and corn starch over the cauliflower.
Add the cauliflowers to the flour batter, stirring to coat.
-
In a heavy bottom skillet, heat oil over medium high heat. The oil should be high enough to cover the cauliflowers, about 2 inches. Working in batches, lift the cauliflower florets from the batter, shaking off excess flour. Drop the cauliflowers to the skillet and fry for a few minutes on each side, turning occasionally until the coating is golden brown and crunchy. Remove and set on a plated line with paper towel.
-
Let the cauliflowers cool down completely, at least 10 minutes before adding to the sauce. This will ensure the florets will be crunchy and not soggy.
-
Add the cauliflowers to the sauce, toss to coat. Use a slotted spoon to transfer to a serving plate. Garnish with toasted sesame seeds and green onion. Serve
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