Crispy Gochujang Cauliflower Bites

If there’s fried cauliflower on a menu, I’m getting it every single time. So I was thrilled when I finally nailed this recipe down after a few tries. The cauliflower is coated in a light, airy batter made with sparkling water, fried until perfectly golden, and then glazed in a sticky, sweet, and spicy sauce. Each bite delivers and you’ll want to keep coming back for more.

This recipe is a fun twist on classic fried cauliflower, pulling in bold Korean-inspired flavors. It’s a perfect as a game-day snack, shareable appetizer, or even a meatless main dish when paired with rice or noodles.

Crispy Gochujang Cauliflower Bites

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Yield: 4

Author: Courtney Lay

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

These crispy gochujang cauliflower bites are the perfect appetizer or side dish. Golden and crunchy on the outside, tender on the inside, and coated in a sweet-savory-spicy glaze made with gochujang, ponzu, and honey. Easy to make at home, they’re a crowd-pleasing vegetarian snack for game day, parties, or weeknight cravings.

Ingredients

For the Cauliflower Batter

• 1 cup cornstarch
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon salt
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 ½ cups sparkling water (cold)
• 1 medium head cauliflower, cut into bite-sized florets
• Neutral oil for shallow frying (vegetable or canola)

For the Sauce

• 1 tablespoon gochujang
• ½ cup ponzu
• ½ cup soy sauce
• ½ tablespoon sesame oil
• 2 tablespoons sweet Thai chili sauce
• 3 tablespoons honey

Instructions

To Make the Cauliflower

1. In a large mixing bowl, whisk together cornstarch, flour, baking powder, salt, onion powder, and paprika. Slowly pour in the sparkling water, whisking until smooth. The batter should be thick enough to coat cauliflower but still pourable.
2. Pat the cauliflower florets dry with a paper towel. This helps the batter stick better.
3. Heat ½ inch of oil in a large skillet over medium-high heat. Dip each cauliflower floret into the batter, letting excess drip off, then carefully place into the hot oil. Fry in batches for 3–4 minutes per side until golden and crispy. Remove and place on a wire rack or paper towel-lined plate.

Make the Sauce

1. In a skillet over medium heat, combine gochujang, ponzu, soy sauce, sesame oil, sweet Thai chili sauce, and honey. Simmer for 5–6 minutes until slightly thickened and glossy.
2. Brush the sauce over the fried cauliflower bites or toss gently in a large bowl until evenly coated.
3. Garnish with sesame seeds and green onions. Serve hot and enjoy immediately for maximum crispiness.