Cauliflower Karaage Recipe
crispy fried cauliflower, shichimi togarashi, sriracha honey aioli, and Japanese BBQ dipping sauce.
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Ingredients
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Cauliflower Karaage
Method
Preparation
Prepare the Cauliflower
Cut the cauliflower into bite-sized florets and rinse under cold water. Pat dry with paper towels.
Make the Batter
In a mixing bowl, whisk together the all-purpose flour, cornstarch, water, shichimi togarashi, and salt until smooth.
Fry the Cauliflower
Dip each cauliflower floret into the batter, allowing excess to drip off. Carefully place in the hot oil and fry in batches, until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.