GET THE RECIPE HERE.
For those of you familiar with the gloriousness that is Korean fried chicken, get ready. We channeled that same crunch factor into frying cauliflower, and the results are insane. Don't worry — even though you're frying, the process is almost as simple (and quick) as roasting.
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Start by making a batter. Mix together flour, cornstarch (key for anything KF-anything), an egg, baking powder, and cold water. Then, stir cauliflower florets into mixture until fully coated.
Next, heat your oil. In a high-sided skillet, or in a shallow pot, heat about ½" vegetable oil over medium heat until the oil is shimmering. If you have a candy thermometer, you're looking for a temperature around 350°.
Fry … IN BATCHES. This is important. Crowding the skillet with too many florets will cool down the temperature of the oil, and the cauli won't crisp properly. Instead, it'll soak up the oil and get soggy, which would be tragic. Transfer golden fried cauli to a paper towel-lined plate to soak up extra grease and immediately sprinkle with salt.
Get saucy! Whip together a sweet and spicy sauce with brown sugar, fresh ginger, chili garlic sauce, soy sauce and sesame oil, then toss the cauliflower until it's nice and sticky.
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