Page 11 - Volvo_Tastemakers_Cookbook_Digital

VANCOUVER

Korean Fried Cauliflower

Serves 6

KOREAN CHILI SAUCE TEMPURA BATTER CAULIFLOWER
15ml/1 tablespoon canola oil 500g/3 1/2 cups rice flour 1 head cauliflower, cut into bite-size florets
35g /7 cloves of garlic, minced 1 teaspoon baking powder Rice flour for coating
130g/1 1/3 cups sliced green onions 1 teaspoon baking soda 1L/4 1/4 cups canola oil
250g/3/4 cups gochujang (Korean chili paste) 3g/1/2 teaspoon salt Sesame seeds, toasted, as needed
125ml/1/2 cup rice vinegar 500ml/2 cups and 2 tbsp ice cold sparkling water Cilantro as needed
150g/1/4 cup brown sugar 30ml/2 tablespoons sherry vinegar Lime wedges as needed
40ml/3 tbsp mirin 30ml/2 tablespoons sesame oil
30ml/2 tablespoons grapeseed oil

MAKE THE KOREAN CHILI SAUCE
Heat the canola oil in a pot over medium heat. Caramelize the garlic until fragrant and golden, about 1 minute. Add the green onion tops and sweat
until wilted. Add all remaining ingredients and simmer for 10 minutes. Blend until smooth with a blender. Do not strain.

MIX THE TEMPURA BATTER
Whisk together the rice flour, baking powder, baking soda, and salt. Add the remaining ingredients and whisk until smooth.

COOK THE CAULIFLOWER
Bring a pot of salted water to a rapid boil. Blanch the cauliflower for 1 1/2 minute. Drain and dunk the cauliflower in an ice bath.
Drain the water and pat the cauliflower pieces dry on a paper towel before frying.

FRY THE CAULIFLOWER
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Heat up a large pot with the remaining canola oil to 350 F / 175 C. The pot should be large enough that it is not more than half full.
In a large stainless steel bowl, dredge the cauliflower florets in rice flour until fully coated. Gently shake to remove the excess flour. Transfer onto a
clean stainless steel bowl.

Using a fork, roll every piece of cauliflower around to fully coat with tempura batter.

Fry the pieces of cauliflower in batches until crispy and golden brown, about 3-5 minutes. Transfer on a tray lined with paper towel. Season with
salt and immediately toss with the Korean chili sauce in a bowl. Make sure every piece is nicely covered with sauce.

Transfer to a plate and garnish with toasted sesame seeds, cilantro and a lime wedge.

Recipe created by: Chef David Hawksworth