Ingredients:

• ½ cup gochujang (Korean chili paste)
• ¼ cup soy sauce
• 2 tablespoons honey
• 2 tablespoons cool water

• Oil, for frying
• 2 eggs
• 1½ cups all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• A pinch of cayenne pepper
• 1 head of cauliflower, cut into bite-size florets
• Sesame seeds, for garnish
• Minced chives, for garnish

Instructions:

1. Prepare the Sauce:

• In a medium pot, combine gochujang, soy sauce, honey, and water.
• Warm over low heat until the mixture gently simmers.
• Keep the sauce warm on the side for later.

2. Prepare the Cauliflower Nuggets:

• Fill a large sauté pan with 2 to 3 inches of oil.
• Heat over medium-high until the oil shimmers and reaches 350°F.
• To test, drop in a piece of cauliflower — if it bubbles and floats, the oil is ready.

3. Set up your coating station:

• Line a baking sheet with paper towels to drain the fried cauliflower.
• In a large shallow bowl, whisk the eggs.
• In another bowl, mix together flour, salt, black pepper, and cayenne pepper.

4. Coat the Cauliflower:

• Dip each cauliflower floret into the egg mixture to coat.
• Then dredge in the flour mixture, making sure each piece is well coated.

5. Fry the Cauliflower:

• Fry the cauliflower in batches, without overcrowding the pan.
• Cook until golden brown and crispy, about 6 to 9 minutes per batch.
• Remove with a slotted spoon and drain on the paper towels.

6. Sauce and Serve:

• Toss the fried cauliflower in the warm sauce until evenly coated.
• Serve immediately, topped with sesame seeds and minced chives.

• This recipe transforms cauliflower into a deliciously crispy treat, tossed in a sweet and spicy sauce. Perfect for an appetizer or a side dish!

Nutrition