Make your cauliflower bloom with Chef Jeff Kang's Korean Fried Cauliflower! Combining sweet 'n' heat, this dish is heightened for the senses with the flavour duo found in Club House Chipotle Cinnamon Seasoning and is sure to be a new menu favourite.
This recipe was created for Club House for Chefs by: Jeff Kang, Chef Owner of Canis Restaurant, Apres Wine Bar and Kang Bang Fried Chicken in Toronto.
Ingredients
Servings
Serves 4
1 each Large cauliflower, cut into bite sized pieces
For the Korean Fried Cauliflower: Mix the batter in a bowl until smooth. Heat oil to 350°F. Dip the cauliflower into the dry mix then dredge in batter. Fry the cauliflower for 5-7 minutes until golden brown. Remove from fryer and place on tray. Increase the temperature of the oil to 375°F. Fry the cauliflower again for 2 minutes. While frying, combine all the sauce ingredients in a pan and stir at medium heat. Toss the cauliflower in the sauce and reserve for use.
For Serving: Pile the cauliflower decoratively in a bowl. Garnish with green onion and sesame seeds and serve.
CHEF's TIP!
Double fry the cauliflower to keep them crispy even after drizzling on the sauce.
