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Korean-Style Popcorn Cauliflower
By purewow.com
Our favorite vegetable is pretty darn versatile. Case in point: Korean-style popcorn cauliflower, which is lightly fried and then tossed in sticky gochujang-honey sauce. Hellooo, dream appetizer.
Yield: 8 Servings
Ingredients:
SAUCE :
½ cup gochujang
¼ cup soy sauce
2 tablespoons honey
2 tablespoons cool water
CAULIFLOWER NUGGETS :
Oil, as needed for frying
2 eggs
1½ cups all-purpose flour
etc
Instructions:
MAKE THE SAUCE: In a medium pot, stir together the gochujang, soy sauce, honey and water. Heat the sauce over low heat until it barely simmers. Keep warm.
MAKE THE CAULIFLOWER NUGGETS: Pour 2 to 3 inches of oil into a large sauté pan. Heat the oil over medium-high heat until it shimmers on the surface and reads about 350°F on a thermometer. (Or you can test the oil with a piece of cauliflower: If it bubbles and stays at the surface after you drop it in the oil, then you’re good to go.)
Line a baking sheet with a few layers of paper towels. Whisk the eggs in a large, shallow bowl.
For Full Instruction: purewow.com
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