Korean Fried Cauliflower

P10 minutes C5 minutes S10


  • Peanut or sunflower oil, to deep-fry
  • 450g plain flour
  • 180g cornflour
  • 30g baking powder
  • 900mL chilled soda water
  • 1.5kg Garden Supreme IQF Cauliflower (no need to defrost)
  • Sesame seeds and spring onions, to serve
  • Celery, sliced, to serve
  • Aioli or sour cream, to serve

Gochujang Chilli Sauce – makes about 250ml

  • 200g gochujang Korean chilli paste
  • 45mL light soy sauce
  • 15mL sesame oil


  1. Heat oil in deep fryer to 160°C.
  2. To make the Gochujang Chilli Sauce, whisk all the ingredients together until combined. Set aside.
  3. Whisk the flour, cornflour, and baking powder together in a large bowl. Add the soda water and whisk until barely combined (don’t worry about some small patches of unmixed flour). Add the frozen Garden Supreme IQF Cauliflower to batter in batches or servings and toss gently to coat.
  4. Lift cauliflower from batter with a spider, shake off excess batter and fry batches for 3 – 5 minutes or until heated through and golden. Drain well and place in a bowl.
  5. Drizzle some sauce over fried cauliflower and toss gently until lightly coated.
  6. Repeat with remaining batter, cauliflower and sauce.
  7. Place cauliflower in serving dish, scatter with sesame seeds and spring onion. Serve immediately with celery and aioli or sour cream.

Products used

Tips and hints:This recipe has a vegetarian option