Korean Fried Cauliflower

These hearty and delicate florets are the perfect appetizer. They’re salty with a tiny bit of heat.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Medium

Serves: 4


  • Canola oil, for frying
  • 1 cup all-purpose flour
  • 1 Tbsp. cornstarch
  • 1 1⁄2 cups seltzer water
  • 1 tsp. gochujang or Sambal Oelek chili paste
  • 1 small cauliflower, trimmed into medium florets
  • 2 tsp. salt


  • In a large, heavy bottomed Dutch oven, heat oil to 350°F.
  • While oil is heating, whisk flour, cornstarch, seltzer water, and gochujang together in a large bowl. The batter should be thin and the texture of pancake batter.
  • Working in batches, coat the cauliflower florets in batter, and drop them into the hot oil using a slotted metal spoon.
  • Cook for 3 minutes or until golden brown. Drain on paper towels and sprinkle with salt. Serve immediately.