Copycat Cheesecake Factory Korean Fried Cauliflower

Name: Copycat Cheesecake Factory Korean Fried Cauliflower (Elevated)
Total time: 1 h 30 min
Yield: 4
Cuisine: Korean
Ingredients: 1 Cauliflower-large head, cut into bite-sized florets; 1/2 cup Rice flour; 1/4 cup Potato starch; 1/2 tsp Salt; 1/4 tsp White pepper; 1/2 cup Ice water; 1/2 cup Tempura flour; 1/4 cup Cornstarch; 1/2 tsp Baking powder; 1/4 tsp Salt; 1/2 cup Sparkling water-ice cold; 1/4 cup Premium Gochujang (aged); 2 tbsp Korean soy sauce (Ganjang); 2 tbsp Korean plum syrup (Maesil cheong); 1 tbsp Rice vinegar; 1 tsp Toasted sesame oil; 1 clove Garlic-minced; 1 tsp Ginger-finely grated; 1 tbsp Black sesame seeds; 1 tbsp Microgreens

⏱1h 30m

👥4

🔥550 cal

Hard

🍽️Korean

An upscale rendition featuring a double-fried technique, premium gochujang, and a delicate garnish of microgreens.

1 Cauliflower-large head, cut into bite-sized florets

1/2 cup Rice flour

1/4 cup Potato starch

1/2 tsp Salt

1/4 tsp White pepper

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⏱1h 30m

👥4

🔥550 cal

Hard

🍽️Korean

An upscale rendition featuring a double-fried technique, premium gochujang, and a delicate garnish of microgreens.

#fried #cauliflower #korean #appetizer #gourmet

Instructions

Prepare the First Fry Batter: Combine all First Fry Batter ingredients and whisk until just combined. Do not overmix.
Dip Cauliflower florets into the First Fry Batter, ensuring they are fully coated. Fry in oil at 325°F (160°C) for 3-4 minutes until lightly golden. Drain on a wire rack.
Prepare the Second Fry Batter: Combine all Second Fry Batter ingredients and whisk until just combined. The batter should be cold and bubbly.
Dip the pre-fried Cauliflower into the Second Fry Batter, ensuring they are fully coated. Fry in oil at 375°F (190°C) for 2-3 minutes until crispy and golden brown.
Drain on a wire rack.
In a separate bowl, whisk together all Sauce ingredients.
Toss the fried cauliflower with the Sauce until well coated.
Garnish with Black sesame seeds and Microgreens before serving.

Ingredients

1 450 g Cauliflower-large head, cut into bite-sized florets
1/2 cup 60 g Rice flour
1/4 cup 30 g Potato starch
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL White pepper
1/2 cup 120 mL Ice water
1/2 cup 60 g Tempura flour
1/4 cup 30 g Cornstarch
1/2 tsp 2.5 mL Baking powder
1/4 tsp 1.25 mL Salt
1/2 cup 120 mL Sparkling water-ice cold
1/4 cup 60 mL Premium Gochujang (aged)
2 tbsp 30 mL Korean soy sauce (Ganjang)
2 tbsp 30 mL Korean plum syrup (Maesil cheong)
1 tbsp 15 mL Rice vinegar
1 tsp 5 mL Toasted sesame oil
1 clove 1 g Garlic-minced
1 tsp 5 mL Ginger-finely grated
1 tbsp 7.5 g Black sesame seeds
1 tbsp 2 g Microgreens

Equipment

Large bowl
Whisk
Large pot or deep fryer
Wire rack
Thermometer

Instructions

Prepare the First Fry Batter: Combine all First Fry Batter ingredients and whisk until just combined. Do not overmix.
Dip Cauliflower florets into the First Fry Batter, ensuring they are fully coated. Fry in oil at 325°F (160°C) for 3-4 minutes until lightly golden. Drain on a wire rack.
Prepare the Second Fry Batter: Combine all Second Fry Batter ingredients and whisk until just combined. The batter should be cold and bubbly.
Dip the pre-fried Cauliflower into the Second Fry Batter, ensuring they are fully coated. Fry in oil at 375°F (190°C) for 2-3 minutes until crispy and golden brown.
Drain on a wire rack.
In a separate bowl, whisk together all Sauce ingredients.
Toss the fried cauliflower with the Sauce until well coated.
Garnish with Black sesame seeds and Microgreens before serving.

Nutrition per serving

Calories 550