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Popcorn Cauliflower - Vegetarian Option

 

Popcorn Cauliflower - Vegetarian Option

Main - Cauliflower&Marinade
1 cauliflower cut into florets +/- 500g
500ml Clover Fresh MIlk
10 ml lemon juice or vinegar
½ cup of rice vinegar
2 tablespoon grated fresh ginger
2 teaspoon salt
1 teaspoon white pepper
2 teaspoon paprika
1 teaspoon garlic salt

Coating
2 ½ cup corn starch
2 teaspoon salt
2 teaspoon ground black pepper
1 teaspoon garlic salt
1 teaspoon celery salt
1 teaspoon white pepper
2 teaspoon dried thyme
2 teaspoon paprika
2 teaspoon baking powder
2 teaspoon chilli flakes

Deep-Frying
6L cooking oil for deep frying
Popcorn Cauliflower
In a mixing bowl, add all ingredients from “Main”, blend &marinade in fridge overnight
In a second mixing bowl, add all “Coating” ingredients together 
Coat the marinated cauliflower pieces completely with the crispy coating, squeezing the coating with your hands around the cauliflower 
Place fully coated cauliflower on a tray
First Deep-Fry
Heat oil to 180 C 
Deep-fry cauliflower, do not overcrowd the oil, this will lower the temperature
4 to 5 min until golden brown
Remove cauliflower from oil &place on kitchen towel to absorb excess oil
Second Deep-Fry - Ready to serve
Heat oil to 180 C 
Deep-fry cauliflower for second time, do not overcrowd the oil, this will lower the temperature
2 to 3 min until golden brown &extra crispy
Remove cauliflower from oil &place on kitchen towel to absorb excess oil

Korean Sauce
In a saucepan, add all “Korean Sauce” ingredients, mix &heat over medium heat until bubbling
Remove sauce from heat

Serving
Place double fried, crispy cauliflower in bowl &coat with Korean sauce
Garnish
sprinkle with black &white sesame seeds

 


 

 

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