Korean Fried Cauliflower

  • serves 0

This dish can be served as a delicious snack as well as a component in an entrée. Courtesy of David Hawksworth of Hawksworth Restaurant.

231 Ratings
Directions for: Korean Fried Cauliflower


Tampura Batter

500 mL rice flour

2 Tbsp sesame oil

1 Tbsp baking powder

1 tsp baking soda

2 Tbsp sherry vinegar

50 mL grapeseed oil


1 heads cauliflower

250 g all-purpose flour

500 mL Tempura Batter (see recipe)

200 mL Korean chili sauce (we make ours in-house, but you can buy in any Asian grocery store)

50 g white sesame seeds, toasted

30 g scallion, sliced


Tampura Batter

1. Combine all in a bowl and whisk until fully incorporated; some lumps are okay.

2. Reserve until needed.


1. Cut cauliflower into 1-inch florets.

2. Blanch in salted water for 15 secs and place in ice bath to stop cooking.

3. Dust cooked cauliflower florets in all purpose flour and then dip in tempura batter.

4. Pan fry in cast iron pan with 1-inch-deep canola oil (350ºF) until crispy, turning in oil carefully if needed.

5. Remove from oil when crispy and toss in Korean chili sauce.

6. Put in bowl and sprinkle with sesame seeds and scallion.

See more: Appetizer, Snack, Side, Vegetables, Asian, Korean



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