If you love spicy and unusual snacks, try fried cauliflower in Korean sauce.
To prepare it, start with the sauce. You can adjust its spiciness to your taste by using a little less sriracha or replacing it with sweet chili, for example. In the second step, the cauliflower is deep-fried; use a deep skillet and fresh vegetable oil for this. Fried cauliflower in Korean sauce turns out spicy, dense, and aromatic. It is an excellent dish for dinner, especially in cool weather.
INGREDIENTS FOR 4 SERVINGS
Cauliflower 600 g Chicken eggs 2 pcs. Wheat flour 100 g Soy sauce 2 tbsp. Sriracha sauce 2 tbsp. Honey 1 tbsp. Sesame 1 tbsp. Ground cayenne pepper 2 g Refined vegetable oil to taste Salt to taste Ground black pepper to taste
RECIPE PREPARATION
Step 1
Cut the cauliflower into small florets.
Step 2
In a small saucepan, mix the soy sauce, sriracha sauce, honey, and 1–2 tbsp. of water, bring to a boil over low heat, and simmer for 1 minute.
Step 3
In one bowl, beat the eggs, and in another, mix the flour with salt, pepper, and cayenne pepper.
Step 4
In a deep skillet, heat enough vegetable oil over medium heat. Dip the cauliflower florets in the eggs in batches, coat them in flour, and carefully lower them into the fryer.
Step 5
Fry, turning, until golden brown, about 6–8 minutes. Transfer with a slotted spoon to paper towels.
Step 6
Place the cauliflower in a salad bowl, add the sauce, mix well, and serve, sprinkled with sesame.
BY THE WAY
Fried cauliflower can be used as an addition to buckwheat noodles or as a side dish for pork, beef, or chicken.
NOTE TO THE HOSTESS
If you do not want to deal with frying, the cauliflower can be baked in the oven. Line a baking sheet with parchment paper, lightly grease with vegetable oil, and arrange the florets in a single layer.
