Korean-Style Popcorn Cauliflower

Our favorite vegetable is pretty darn versatile. Case in point: Korean-style popcorn cauliflower, which is lightly fried and then tossed in sticky gochujang-honey sauce. Hellooo, dream appe



Ingredients
SAUCE
½ cup gochujang
¼ cup soy sauce
2 tablespoons honey
2 tablespoons cool water

CAULIFLOWER NUGGETS
Oil, as needed for frying
2 eggs
1½ cups all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Pinch of cayenne pepper
1 head cauliflower, cut into bite-size florets
Sesame seeds, for finishing

Minced chives, for finishing

1. MAKE THE SAUCE: In a medium pot, stir together the gochujang, soy sauce, honey and water. Heat the sauce over low heat until it barely simmers. Keep warm.

2. MAKE THE CAULIFLOWER NUGGETS: Pour 2 to 3 inches of oil into a large sauté pan. Heat the oil over medium-high heat until it shimmers on the surface and reads about 350°F on a thermometer. (Or you can test the oil with a piece of cauliflower: If it bubbles and stays at the surface after you drop it in the oil, then you’re good to go.)



Full instructions recipe visit: https://www.purewow.com




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