Crispy Cauliflower Recipe

Prepare cauliflower

Wash and trim cauliflower into bite-size florets (about 1–1.5-inch pieces). Pat dry thoroughly with paper towels—excess moisture prevents a crisp batter.

Make batter

In a bowl, whisk together all-purpose flour, cornstarch, baking powder, kosher salt, and black pepper. In a separate small bowl, lightly beat the egg with cold water. Pour wet into dry and whisk just until combined; a few small lumps are okay. Batter should be fairly thick and coat the florets well. If too thick, add up to 1 tbsp cold water; if too thin, add a tablespoon of flour.

Heat oil

Pour about 1 cup neutral oil into a deep skillet or saucepan to a depth of roughly 1 inch. Heat over medium-high until the oil reaches 350°F (175°C) or a small drop of batter sizzles and rises immediately.

Fry the cauliflower

Working in batches so you don't crowd the pan, dip each floret into the batter to coat, letting excess drip off, then carefully lower into hot oil. Fry 3–4 minutes per batch, turning as needed, until golden and crisp. Use a slotted spoon to transfer fried florets to a paper towel–lined tray to drain. If making multiple batches, keep finished florets on a rack in a 200°F (95°C) oven to stay warm and crisp.

Make the sauce

In a small skillet or saucepan over low heat, melt the unsalted butter. Add the minced garlic and cook 20–30 seconds until fragrant (do not brown). Stir in gochujang, honey, rice vinegar, soy sauce, and sesame oil. Warm gently, stirring until the sauce is glossy and slightly thickened, about 1–2 minutes. Taste and adjust: add the optional lemon juice for brightness or an additional 1/2 tsp honey if you prefer sweeter.

Combine sauce with cauliflower

Remove the skillet from heat. Transfer the fried cauliflower to a large mixing bowl. Pour the warm gochujang sauce over the florets and gently toss with tongs or two spoons until each piece is evenly glazed. Work quickly to keep the coating crisp.

Add gorgonzola and garnish

While the cauliflower is still warm, sprinkle the crumbled gorgonzola over the pieces so it softens slightly but does not fully melt. Scatter sliced scallions and toasted sesame seeds on top, and finish with a light sprinkle of flaky sea salt. Serve immediately while warm and crisp.