Gochujang Maple Cauliflower Bites | Andy’s East Coast Kitchen
This crispy, spicy, sweet, happy hour snack is a major crowd pleaser. A perfect snack and share to prepare when you have people over or a fun meal to have fun with!
I love cooking with cauliflower. Cauliflower is a vegetable that can handle high heat and absorbs flavor very well. For this recipe, we are going to break the cauliflower into small florets. Make sure the cauliflower florets aren’t too big as this really impacts the cooking experience. The last thing you want is a big, hot piece of cauliflower in your mouth. Keep the bites smaller as this increases the crunch and ensures a more enjoyable dining experience.
Gochujang maple sauce. You are going to want to do this!
This gochujang maple sauce is amazing. Sweet, spicy and the perfect sauce for those cauliflower bites or for chicken wings. The base of the sauce is gochujang, a Korean condiment made from fermented red chili peppers. You can now find it in most major grocery stores, but if you run into any issues, be sure to check with your local Asian grocer, as they likely will. Gochujang has a sweet, spicy, and funky flavor that is truly mouth-watering. I find it balances really well with the maple syrup and the combination is amazing. Sweet + Spicy = Charming!
Crispy cauliflower pie
These cauliflower bites are incredibly crispy. The key here is to use rice flour. Rice flour has become one of my favorite ingredients to have in my party because it makes everything SO crispy. The dough is made from rice flour, cornstarch, salt, onion powder, water and an egg.
Frying for the first time? Here’s what you need to know.
Frying can be daunting, especially if it’s your first time, but I’m here to give you some tips to show you that it won’t be so scary once you follow a few basic rules!
- Water and hot oil do NOT mix. It is important to never put water, even wet utensils, into the oil because it will start splashing like crazy.
- Use a candy or digital thermometer to check the oil temperature.
- Use a high smoke point oil such as canola, peanut or vegetable oil, but NOT olive oil.
- Use a high-sided stockpot or Dutch oven. This helps prevent the unlikely event of overly aggressive oil bubbles and helps keep the oil contained.
- Do not overload the pot. Maintaining oil temperature is important, and overfilling the pot will cause the oil temperature to drop, which can result in soggy, oil-soaked fish.
- Place a cooling rack or paper towel next to your pan so you can drain what you’re frying when it comes out of the oil.
- In the worst case scenario, if the oil has caught fire, stay calm and sprinkle baking soda on the pan or use a fire extinguisher to put out the flames. I’ve never seen this happen, but sometimes it’s good to know what to do in the worst case!
Gochujang Maple Cauliflower Wings
- 1 head cauliflower, broken into bite-sized florets
- 2 cups rice flour
- 1 the tbs cornstarch
- 1 teaspoon salt
- 1 soup onion powder
- 1 Egg
- 1 1/4 Chopped off the water
Gochujang Maple Sauce
- 6 soup gochujang paste
- 4 the tbs soya sauce low sodium
- 4 the tbs Maple syrup honey works
- 2 the tbs rice wine vinegar
- 2 cloves minced garlic
- 1 inch ginger, chopped
- 1 Chopped off green onions, sliced
- 1/4 Chopped off Sesame seeds
Let’s start with the oil. Pour about 3-4 cups of oil into a large, high-sided stockpot. You want about 2 inches of oil. Slowly raise the oil temperature to 375F. While the oil is heating, let’s move on to the rest of the preparation.
Cut your cauliflower into bite-sized florets. I like the smaller florets as it gives a crispier bite.
In a large bowl, combine the rice flour, cornstarch, salt and onion powder. Then crack the egg and pour in the water. Whisk until smooth. You want the consistency of loose pancake batter. If it seems too thick, add a tablespoon of water. Too liquid? Add a tablespoon of rice flour.
Then the sauce. In a small saucepan, add the gochujang, soybeans, rice wine vinegar, maple syrup, garlic and ginger. Place over medium-low heat. Stir regularly until everything is combined.
OK, frying time. Before you begin, take a baking sheet and line it with paper towels. Now dip the cauliflower florets into the batter. I do it one in two at a time. Remove from the batter and allow the excess to drip off. Carefully drop the breaded cauliflower into the oil and fry until nicely browned. The longer you can wait, the crispier it will be. Do not overfill the pot as this will cause the temperature of the oil to drop.
Once you’ve fried all the cauliflower, place it in a bowl, season with salt, then pour over the warmed gochujang sauce. Toss cauliflower bites until completely coated.
Place the coated cauliflower bites on a plate or in a bowl and garnish with sliced green onions and sesame seeds. Enjoy with a cold beer if that’s your thing.
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