Name: Crispy Vegan Korean Fried Cauliflower You'll Crave
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 head Cauliflower (Cut into large florets.); 4-5 cups Canola or Peanut Oil (For frying.); 1 cup Potato Starch (Cornstarch is an alternative.); 1 cup Cake Flour (Substitute with all-purpose flour if needed.); 1 teaspoon Baking Soda (For rising.); 1/2 teaspoon Salt; 1/2 teaspoon White Pepper (For subtle heat.); 1 cup Water (Essential for batter.); 1 tablespoon Sesame Oil (For nuttiness.); 2 tablespoons Vegetable Oil (For sautéing.); 1 medium Shallot (Finely minced.); 2 cloves Garlic (Minced.); 2 units Dried Red Chili Peppers (Optional.); 1/4 cup Soy Sauce; 2 tablespoons Mirin; 1 tablespoon Rice Vinegar; 2 tablespoons Light Brown Sugar (Coconut sugar can be substituted.); 1 tablespoon Gochujang (Korean chili paste.); 1 teaspoon Dijon Mustard (For tang.)

As I stood in my kitchen, the sizzle of oil heated to perfection filled the air, a sound that promised crispy delights ahead. Today, I’m diving into a recipe that’s not only a feast for the senses but also a delightful twist on a beloved classic: Vegan Korean Fried Cauliflower in Soy Garlic Glaze. This dish brings the heart of Korean cuisine right to your table, boasting big, crunchy pieces enveloped in a tangy, sweet glaze that will have everyone coming back for more. Not only is it vegan and gluten-free, but it’s also a crowd-pleaser—perfect for impressing guests or enjoying a cozy night in. Trust me, this is indulgence redefined. Ready to elevate your cooking game and satisfy those craving for something special? Let’s get started!

Why is This Korean Fried Cauliflower Amazing?

Irresistible Crunch: The double frying method ensures every piece of cauliflower is perfectly crispy, providing that satisfying crunch everyone craves.
Flavor Explosion: Wrapped in a soy garlic glaze, this dish delivers a delightful mix of tangy and sweet flavors, making every bite a miniature celebration.
Vegan Delight: Perfectly vegan and gluten-free, it’s a guilt-free indulgence that suits a variety of dietary needs.
Versatile Serving Options: Serve it as an appetizer, side dish, or snack at your gatherings, just like the Korean Chicken Bao to create a fun, shared experience.
Quick to Prepare: With straightforward instructions, you can whip up this standout recipe in no time and impress even the pickiest eaters! Each crunch radiates joy, turning any meal into a festive occasion.

Korean Fried Cauliflower Ingredients

Get ready to create a feast with these essential components!

For the Cauliflower

Cauliflower – The star of the dish, offering a fantastic texture that soaks up the glaze beautifully.
Canola or Peanut Oil – The oil you need to achieve that perfect crunch while frying.

For the Batter

Potato Starch – This is your secret to a thick, crispy outer layer; cornstarch works as a great alternative.
Cake Flour – Provides ideal structure and lightness; swap with all-purpose flour if needed.
Baking Soda – This ingredient adds lightness and helps the batter rise.
Salt – A little pinch enhances the overall flavor.
White Pepper – Adds subtle heat; perfect for depth.
Water – Essential for hydrating the batter.
Sesame Oil – Infuses a rich nuttiness into the batter.

For the Soy Garlic Glaze

Vegetable Oil – Used to sauté the aromatics before mixing the glaze.
Shallot – Brings a mild, sweet onion flavor; finely mince for the best results.
Garlic – An essential component that gives a pungent kick to the glaze.
Dried Red Chili Peppers – Optional for a spicy twist; skip it for a milder touch.
Soy Sauce – The base of the glaze that provides umami and a savory profile.
Mirin – Adds sweetness and depth, making the glaze irresistible.
Rice Vinegar – Balances the flavors with a touch of acidity.
Light Brown Sugar – Sweetens the glaze; coconut sugar is a great substitute as well.
Gochujang – This Korean chili paste imparts authentic flavor and heat, crucial for the glaze.
Dijon Mustard – Adds a delightful tang that enhances the glaze’s profile.

Now that you’re equipped with all the necessary ingredients, prepare to create this unforgettable Vegan Korean Fried Cauliflower dish that will surely become a staple in your cooking repertoire!

Step‑by‑Step Instructions for Korean Fried Cauliflower

Step 1: Prepare the Cauliflower
Begin by cutting the cauliflower into large florets, ensuring they are uniform for even cooking. Shake off any excess moisture; you want the cauliflower to be dry so the batter adheres well. Set these florets aside and prepare your batter for the Korean Fried Cauliflower.

Step 2: Make the Batter
In a mixing bowl, whisk together the potato starch, cake flour, baking soda, salt, white pepper, water, and sesame oil until you achieve a smooth, thick batter. This mixture should be well-combined without lumps. The consistency is key in ensuring the cauliflower is beautifully coated, so don’t rush this step!

Step 3: Heat the Oil
In a deep pot, heat 4 to 5 cups of canola or peanut oil to 325°F (163°C). Use a cooking thermometer to maintain the right temperature for frying. As the oil heats, prepare to dip your cauliflower florets in the batter, ensuring you have a sturdy spatula ready for handling them later.

Step 4: Fry the Cauliflower
Carefully dip each cauliflower floret into the batter, allowing excess batter to drip off. Fry the battered florets in batches in the hot oil, being careful not to overcrowd the pot. Cook for about 2-3 minutes or until they turn golden brown. Keep an eye on them; the bubbling will slow as they cook.

Step 5: Drain the Cauliflower
Once golden-brown, use a slotted spoon to remove the fried cauliflower and transfer them to a cooling rack lined with paper towels. This allows excess oil to drain away, ensuring your Korean Fried Cauliflower stays crispy. If needed, strain the oil between batches to maintain clean frying conditions.

Step 6: Prepare the Glaze
In a separate pan, heat vegetable oil over medium heat. Sauté the finely minced shallots, garlic, and optional dried red chili peppers until they become translucent and fragrant, about 3-4 minutes. The aromatic base of the glaze is crucial for an irresistible depth of flavor, so stir frequently to avoid burning.

Step 7: Combine Glaze Ingredients
In a bowl, mix together the soy sauce, water, mirin, rice vinegar, light brown sugar, gochujang, and Dijon mustard. Pour this mixture into the sautéed aromatics in the pan and bring to a simmer. Allow it to cook for 4-5 minutes, stirring occasionally until the glaze thickens slightly, making it perfect for coating.

Step 8: Double Fry the Cauliflower
For an extra layer of crunch, fry the cauliflower florets a second time in the hot oil for an additional 1-2 minutes. This step is essential for achieving that addictive crispiness. Watch for them to reach an even deeper golden color; it makes all the difference in texture.

Step 9: Toss and Serve
Once fried, place the cauliflower in a large bowl and pour the soy garlic glaze over the top. Gently toss to coat each piece thoroughly, making sure every floret is enveloped in that tantalizing sauce. Serve warm and delight in the gorgeous contrast between the crispy exterior and the flavorful glaze of your Korean Fried Cauliflower.

Make Ahead Options

These Vegan Korean Fried Cauliflower are a fantastic choice for meal prep enthusiasts! You can prepare the batter and cut the cauliflower into florets up to 24 hours in advance. Store the cut cauliflower in an airtight container in the refrigerator to keep it fresh and prevent browning. You can also make the soy garlic glaze ahead of time; it can be stored in the fridge for up to 3 days. When you’re ready to serve, simply fry the cauliflower florets in batches until golden brown, then toss them in the pre-prepared glaze for that irresistible flavor. This way, you can enjoy a restaurant-quality dish with minimal effort, perfect for busy weeknights!

Storage Tips for Korean Fried Cauliflower

Room Temperature: Serve immediately for the best flavor and texture. If left out, consume within 2 hours to ensure freshness.

Fridge: Store leftovers in an airtight container for up to 2 days. To maintain the crispiness, avoid stacking the pieces on top of each other.

Freezer: Freeze any uncoated cauliflower florets for up to 1 month. When ready to use, thaw and coat with batter before frying for that fresh taste.

Reheating: To reheat fried cauliflower, place in a preheated oven at 375°F (190°C) for about 10-15 minutes, ensuring they regain their wonderful crunch.

Expert Tips for Korean Fried Cauliflower

Oil Temperature Matter: Keep a close eye on the oil temperature for perfect frying. Use a cooking thermometer to ensure the oil stays at 325°F, preventing soggy or burnt cauliflower.

Double Frying Crunch: Don’t skip the double frying step! This technique is crucial to achieving that crispy texture everyone loves in Korean Fried Cauliflower.

Batter Consistency: Mix the batter until smooth without lumps; a well-combined batter helps ensure a delightful coat that clings perfectly to the cauliflower.

Drain Properly: Let the fried cauliflower rest on a cooling rack to allow excess oil to drip off, keeping them crispy instead of soggy.

Customize Spice Level: Adjust the amount of gochujang and optional chili peppers in the glaze to suit your heat preference. Enjoy the explosion of flavors!

Korean Fried Cauliflower Variations to Try

Embrace your creativity in the kitchen with these exciting twists that elevate your Vegan Korean Fried Cauliflower!

Broccoli Substitute: Swap cauliflower for sturdy broccoli florets; they become equally tender and crispy, soaking up that delicious glaze.
Spicy Kick: Increase the heat by adding more gochujang or crushing extra dried chili peppers for those who crave a fiery flavor.
Tempura Style: For a light and airy texture, try using tempura batter instead of the standard batter; it results in an even crispier finish.
Sweet and Tangy: Add a splash of pineapple juice to the soy garlic glaze for a delightful sweetness that balances the savory notes beautifully.
Herbed Twist: Mix fresh herbs like cilantro or green onions into the batter for a fresh flavor infusion that will surprise your guests.
Crispy Chickpeas: For extra protein and crunch, toss some roasted chickpeas into the glaze before serving; they make a perfect pairing with the cauliflower.
Braising Option: If you prefer a softer texture, instead of frying again, briefly braise the fried cauliflower in the glaze for a different, luscious experience.
Soy-Free Version: Substitute soy sauce with tamari or coconut aminos to keep it gluten-free while still enjoying that umami flavor, ideal for any dietary restriction.

Feel free to experiment, and don’t forget to check out my Korean Chicken Bao recipe for more inspiration on incorporating Korean flavors!

What to Serve with Vegan Korean Fried Cauliflower

Creating a complete meal around this dish can take your dining experience to the next level.

Steamed Jasmine Rice: The fluffy grains create a perfect balance to the savory-glazed cauliflower, soaking up the flavors beautifully.
Crispy Tofu Skewers: A great protein addition that mimics the same delicious flavors, adding more texture and satisfaction to your meal.
Spicy Kimchi Salad: This fresh and tangy salad will provide contrast with a bit of heat, making each bite more invigorating and exciting.
Garlic Edamame: Lightly seasoned with sea salt, these salty bites are a great finger food that complements the crispy cauliflower perfectly.
Miso Soup: A warm, comforting bowl of miso soup enhances the meal’s umami profile, soothing your taste buds between bites of crunchy cauliflower.
Light Asian Cucumber Salad: Refreshing and bright, this salad adds a crunchy texture and a zesty kick that enhances the overall dining experience.
Nutty Roasted Brussels Sprouts: For a crunchy yet tender side, these savory sprouts offer an earthy flavor that works well with the Korean-inspired dish.
Green Tea or Soju Cocktails: Pair your meal with a light beverage like green tea or a refreshing soju cocktail to complement the bold flavors beautifully.

Korean Fried Cauliflower Recipe FAQs

How do I choose the best cauliflower for this recipe?
Absolutely! You want to look for cauliflower heads that feel dense and heavy for their size, with tightly packed florets. Avoid any with dark spots or yellowing, as this indicates age. A clean, white head without brown spots suggests maximum freshness, which leads to a delicious dish!

What is the best way to store leftover fried cauliflower?
Very good question! After enjoying your Korean Fried Cauliflower, store any leftovers in an airtight container in the refrigerator for up to 2 days. To keep them as crispy as possible, place a paper towel at the bottom of the container to absorb excess moisture. Just remember, the sooner you eat them, the better they taste!

Can I freeze Korean Fried Cauliflower for later use?
Of course! For freezing, first ensure the cauliflower is fully cooked and cooled. Place the fried florets in a single layer on a baking sheet and freeze them for about 1-2 hours until firm. Then transfer them to a freezer-safe bag or container, where they can be kept for up to 1 month. When ready to enjoy, simply thaw and re-fry them at 350°F (175°C) for about 3-4 minutes to restore their crunch!

What should I do if my batter is too thick for frying?
Don’t worry, it’s an easy fix! If the batter seems too thick to coat the cauliflower properly, you can gradually add a little more water, just one tablespoon at a time, until you achieve a smooth but still thick consistency. Remember to whisk well after each addition to avoid lumps. The batter should be thick enough to adhere without dripping excessively.

Is this recipe suitable for those with gluten sensitivities?
Yes! If you’re looking for a gluten-free option, just swap out cake flour for a gluten-free all-purpose flour, and ensure your soy sauce is gluten-free. This way, you can still enjoy this vegan Korean Fried Cauliflower without any worries, while indulging in that oh-so-satisfying crunch!