Sweet & Spicy Cauliflower Recipe

Prepare florets

Cut cauliflower into bite-sized florets (about 1 to 1.5-inch pieces). Rinse and pat dry thoroughly. Excess water will prevent the batter from adhering.

Make batter

In a medium bowl combine 3 tablespoons all-purpose flour, 3 tablespoons cornstarch, 1 teaspoon baking powder and 1 teaspoon salt. In a separate small bowl whisk the egg and 3 tablespoons cold water until combined. Pour the wet mixture into the dry ingredients and stir lightly until just combined; a few small lumps are fine. Batter should be thick enough to coat but still slightly runny. If too thick, add up to 1 teaspoon cold water.

Heat oil

Pour about 3–4 cups vegetable oil into a deep heavy skillet or pot. Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise steadily.

Fry cauliflower

Working in 2 batches to avoid crowding, dip each floret into the batter, letting excess drip off, then carefully lower into the hot oil. Fry 3–4 minutes per batch, turning occasionally, until golden and crisp. Use a slotted spoon to transfer fried florets to a paper towel–lined tray to drain. If oil temperature drops below 325°F, allow it to recover between batches.

Combine sauce ingredients

In a small saucepan or skillet, combine 3 tablespoons gochujang, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, 1 teaspoon sesame oil, and 1 teaspoon minced garlic. Add 2 tablespoons water to loosen the mixture.

Simmer and thicken

Place the pan over medium-low heat. Stir constantly until the honey melts and the sauce begins to bubble gently, about 2 minutes. Mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry, then whisk the slurry into the sauce. Cook another 30–60 seconds until the sauce thickens to a glossy coating. Taste and adjust: add a bit more honey for sweetness or 1/2 teaspoon rice vinegar for tang if desired. Remove from heat.

Coat cauliflower with sauce

Place the fried cauliflower in a large bowl. Pour the warm gochujang sauce over the cauliflower and toss gently but quickly to coat each piece evenly. Work in batches if necessary so pieces remain crisp.

Garnish

Transfer glazed cauliflower to a serving platter. Sprinkle with 1 teaspoon toasted sesame seeds and 2 tablespoons sliced scallions. Serve immediately with lime wedges on the side if using.

Serve

Best served hot and crisp as an appetizer or a shareable side. Leftovers will soften; re-crisp in a 375°F (190°C) oven for 6–8 minutes if needed.