If you’re on the hunt for a vegetarian or vegan alternative to buffalo wings or bites, this is a healthier, tastier, Korean-inspired version. This crowd-pleasing favourite is the perfect snack for a get-together or movie night.
Ingredients:
Battered cauliflower
- 1 head of cauliflower
- 1⁄2 cup / 75g corn starch
- 1⁄2 cup / 70g plain flour
- 1 tsp / 5g baking powder
- 1 tsp / 5g table salt
- 1 egg
- 250ml water
- canola oil, for deep frying
Korean sauce
- 2 cloves garlic, minced
- 10g ginger, minced
- 50g gochujang
- 45g soy sauce
- 45g mirin
- 15g rice wine vinegar (or just white vinegar)
- 250g water
Method
1. Starting with the sauce, combine all the ingredients in a wok or large saucepan over high heat.
2. Bring to a boil and gently reduce, whisking occasionally to keep the sauce from burning.
3. Reduce to a glaze, for about four minutes. Set aside, keeping the sauce in the wok or saucepan.
4. Moving on to the cauliflower, take a large pot and fill it about halfway with canola oil. Place over a high heat, using a heat thermometer to bring the oil to 180°C.
5. While the oil is heating, wash the cauliflower and cut it into bite-sized florets.
6. Pat your cauliflower with a paper towel to remove excess water. Allow it to dry completely.
7. To prepare the cauliflower batter, whisk one egg with half a cup of cold water in a large bowl.
8. Slowly whisk in the cornstarch, flour, baking powder and salt, ensuring there are no lumps and the batter is smooth. The batter should resemble a smooth pancake batter.
9. Add your cauliflower pieces to the batter, tossing them to ensure each piece is evenly coated.
10. Working in batches, use a slotted spoon to place the cauliflower into the oil, tapping off any excess batter beforehand.
11. Fry for five minutes, or until golden brown. Remove from the oil, placing the cauliflower pieces into a bowl lined with paper towel.
12. On low heat, bring your sauce back to a gentle simmer and drop your cauliflower bites in. Give it a good toss to coat each piece in the tasty, sticky glaze.
13. Place it in a bowl and serve immediately with toasted sesame seeds and freshly chopped spring onions. Enjoy!