Buttermilk Fried Cauliflower Recipe
Gochujang, sesame, lime, torched matcha kewpie
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Ingredients
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Fried Cauliflower Ingredients
Method
Cooking Directions
- 1
Prepare the Cauliflower
Cut the cauliflower into bite-sized florets and set aside.
- 2
Marinate
In a bowl, combine buttermilk and gochujang. Add the cauliflower florets and let them marinate for at least 30 minutes.
- 3
Prepare the Breading
In another bowl, mix together all-purpose flour, cornstarch, salt, and black pepper.
- 4
Heat the Oil
In a large pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Coat the Cauliflower
Remove the cauliflower from the buttermilk mixture, allowing excess to drip off. Dredge in the flour mixture until well coated.
- 6
Fry the Cauliflower
Fry the coated cauliflower florets in batches until golden brown and crispy, about 4-5 minutes per batch. Drain on paper towels.
- 7
Prepare the Matcha Kewpie
In a small bowl, mix kewpie mayonnaise with matcha powder until well combined.
- 8
Serve
Serve the fried cauliflower hot, drizzled with matcha kewpie, and garnish with sesame seeds and lime wedges.
