Cheesecake Factory Korean Fried Cauliflower Recipe
This Cheesecake Factory Korean Fried Cauliflower Recipe delivers crispy bites tossed in a sweet-spicy Korean glaze — just like the restaurant!
Equipment
- Mixing bowls (large and medium).
- Deep frying pan or Dutch oven
- Wire rack (to drain fried cauliflower)
- Whisk
- Tongs or a slotted spoon
- Small saucepan (for the sauce)
- Measuring cups and spoons.
- Paper towels
Ingredients
For the Cauliflower Batter:
- 1 large cauliflower chopped into florets of bite-sized.
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup ice-cold sparkling water more as necessary
- Frying oil canola or vegetable oil
For the Korean Sauce:
- 3 tablespoons gochujang Korean chili paste
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch with 2 teaspoons of water not compulsory, to thicken it
For Garnish:
- Sliced green onions
- Toasted sesame seeds
- Flakes of red pepper additional heat, optional
Instructions
Step 1: Prep the Cauliflower
- Cut the cauliflower into medium-sized, uniformly sized florets - neither too big, nor too small. Rinse and put off, and dry thoroughly. When frying, the moisture will splatter; thus, ensure it is dry.
Step 2: Make the Batter
- In a big bowl, add flour, corn starch, baking powder, garlic powder, salt, and pepper. Gradually add the cold sparkling water until you have a smooth, pancake-like batter that is not lumpy, and that is enough to cover the florets.
Step 3: Heat the Oil
- Heat oil in a deep frying pan about 2 inches of oil to 350°F (175oC). Precise with thermometer — crisp and non-greasy cauliflower is the secret.
Step 4: Fry in Batches
- One by one, using the batter, dip the pieces of cauliflower, drain them, and drop them in the hot oil. Cook approximately 34 minutes or until golden and crisp. Wipe off and dry on a wire rack or paper towel.
- After frying all of them, go round two - fry each piece an additional 1-2 minutes. And that is why they remain crunchy even with a sauce on them!
Step 5: Make the Korean Sauce
- Add gochujang, soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a small saucepan on medium heat and then stir. Bake 2-3 minutes or until slightly thickened.
- In case you want a heavier glaze, add your cornstarch slurry and cook one minute more until shiny.
Step 6: Toss & Serve
- Transfer the fried cauliflower to a huge mixing bowl and pour the sauce over the cauliflower. Stir carefully with tongs until all of the bits are covered with that sticky spicy stuff.
- Top with green onions, sesame seeds, and a sprinkling of chili flakes if you are hot-blooded.