Korean-Style Popcorn Cauliflower

INGREDIENTS

8 servings

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


INSTRUCTIONS

• 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.
• 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.)
• Line a baking sheet with a few layers of paper towels. Whisk the eggs in a large, shallow bowl.
• In another large, shallow bowl, whisk the flour with the salt, black pepper and cayenne.
• Working with a few pieces at a time, dip the cauliflower florets into the egg until they are well coated. Then dip them into the flour mixture and toss well to coat. Repeat with the remaining cauliflower.
• Working in batches, fry the cauliflower until the pieces are evenly golden brown, 6 to 9 minutes. Remove the cauliflower with a slotted spoon and drain on the prepared paper-towel-lined baking sheet.
• In a large bowl, toss the cauliflower with the sauce and toss until well coated. Serve immediately, garnished with sesame seeds and chives.

Source : https://www.purewow.com/recipes/korean-style-popcorn-cauliflower