Looking for the best substitute for fried chicken, not just chicken but Korean fried chicken? the debate is still out on that with cauliflower, oyster mushrooms, and seitan still strongly in the running. However here, we use cauliflower. Seitan isn’t gluten free so isn’t an option, and hubby hates all mushrooms so cauliflower it is. Today’s recipe is based on the classic Korean version of fried chicken and an updated version of the earlier recipe here. It’s tossed in an incredibly tasty, spicy, and umami gochujang sauce.
This dish takes little time to prepare, provided you marinate the cauliflower in advance. Although the title may be ‘fried’ cauliflower, I prefer to use an air fryer or oven-bake it. It’s healthier and creates a lovely crisp crust. Once crunchy, the cauliflower gets tossed in it’s delicious sauce. The sauce has just enough kick to keep things interesting without being completely overpowering.
Served with?
These delightful bites work well on their own as a snack or party food but they also make for many flexible options for dinner. Why not try one of the below options;
- Bao Buns
- Korean Tacos
- Spicy Buddha Bowls
I’ve not yet found a gluten free bao bun recipe that I’m happy with so we normally go for Korean style tacos, paired with spicy Asian coleslaw and some rice.
Leftovers?
Got some leftover? Lucky you! when we have some left over it generally doesn’t last long as everyone snacks on it straight from the fridge. If you manage to resist it, the cauliflower will keep well in the fridge for up to 5 days when stored in an airtight container.
Korean Fried Cauliflower (Vegan & Gluten free)
Ingredients
- 1 Large Cauliflower
Marinade
- 125 ml Soya Milk
- 180 ml Plant Based Yoghurt unsweetened
- ½ tsp White Pepper
- ½ tsp Garlic Granules
- ½ tsp Salt
Crispy Coating
- 95 grams Polenta
- 90 grams White Rice Flour
- 62 grams Potato Starch
- 35 grams Tapioca Starch
- 1 tsp Salt
- 1 tsp White Pepper
- ½ tsp Garlic Granules
- ½ tsp Thyme dried
- ½ tsp Oregano dried
- 1 tsp Paprika
- 1 tsp Chilli Flakes
- ¼ tsp Cumin
- ¼ tsp Cinnamon
- 1 tsp Baking Powder
- 1 tbsp Sugar
Korean Inspired Sauce
- 2 tbsp Gochujang
- 2 tbsp Maple Syrup
- 4 tbsp Brown Sugar
- 4 tbsp Gluten Free Soy Sauce
- 3 Large Garlic Cloves finely minced
- 2 tbsp Toasted Sesame Oil
- 1 tsp Rice Vinegar
- 2 tbsp Sesame Seeds
Instructions
- Start with breaking down the cauliflower into bite sized florets.1 Large Cauliflower
- Mix together your marinade ingredients in a large bowl. Toss the cauliflower with the marinade until fully coated, cover, and place into the fridge for at least an hour (but overnight is best), stirring occasionally if you can.125 ml Soya Milk, 180 ml Plant Based Yoghurt, ½ tsp White Pepper, ½ tsp Garlic Granules, ½ tsp Salt
- When ready, mix together the ingredients for the crispy coating in a bowl. You should now be ready to dredge the cauliflower. Carefully, toss each floret in the coating. The marinade should have formed a good sticky layer so be careful to not be too enthusiastic otherwise you’ll knock some of it off and end up with an uneven layer of coating. Place the florets to one side and let them rest for 15 minutes. If you have time and excess coating toss them again after resting for a really good crunch.95 grams Polenta, 90 grams White Rice Flour, 62 grams Potato Starch, 35 grams Tapioca Starch, 1 tsp Salt, 1 tsp White Pepper, ½ tsp Garlic Granules, ½ tsp Thyme, ½ tsp Oregano, 1 tsp Paprika, 1 tsp Chilli Flakes, ¼ tsp Cumin, ¼ tsp Cinnamon, 1 tsp Baking Powder, 1 tbsp Sugar
Airfryer Instructions
- Arrange the cauliflower in the airfryer in a thin even layer before spritzing with a light coating of oil. Don’t overload your airfryer and be prepared to do a few batches if yours isn’t quite large enough. Fry at 180° for 25-30 minutes, turning regularly, until a deep golden brown.
Oven Instruction
- The cauliflower will cook more evenly if place onto a wire rack, if you don’t have one then prepare your largest tray with a layer of greaseproof paper. Arrange the in a single layer, making sure to leave a little room in between each piece, and lightly spray with oil. Bake in a preheated oven at 200°C (180°C Fan or 400°F) for 25-30 minutes or until the crust is crispy and golden, turning half way through.
Deep Frying Instructions
- Pour 2 to 3 inches of oil into a deep sauté pan. Heat the oil over medium-high heat until it shimmers on the surface and reads about 180C 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.)Working in batches, fry the cauliflower for 5-10 minutes, or until the pieces are evenly golden brown. Carefully remove the cauliflower with a slotted spoon and drain on a prepared paper-towel-lined baking sheet.
Sauce Instructions
- While the cauliflower is cooking, make the sauce. In a small saucepan, mix together all the ingredients apart from the sesame seeds. Heat gently, stirring constantly, until the sugar is fully dissolved. Bring up to a simmer and heat until it thickens slightly. Remove from the heat and mix in the sesame seeds.2 tbsp Gochujang, 2 tbsp Maple Syrup, 4 tbsp Brown Sugar, 4 tbsp Gluten Free Soy Sauce, 3 Large Garlic Cloves, 2 tbsp Toasted Sesame Oil, 1 tsp Rice Vinegar, 2 tbsp Sesame Seeds
- In a large bowl, toss the cooked cauliflower with the prepared sauce until fully coated. If using the oven or airfryer, I like to pop it back in for another 5 minutes to deliver that really crispy coating.
- Serve in your favourite Korean tacos, in a rice bowl, or even just as a snack for friends and watch them disappear!
Notes
