Move over chicken, there is a new star in town! This Crispy Korean Fried Cauliflower (lovingly known as Vegan KFC) is the ultimate game-changer for plant-based appetizers. It features a double-coated, ultra-crunchy exterior and a tender interior, all smothered in a sticky, spicy, and sweet gochujang glaze.

Ingredients

• 1 large head of cauliflower, cut into florets
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 cup cold sparkling water (for extra crunch!)
• 1 tbsp garlic powder
• Salt and pepper to taste
• The Glaze: 3 tbsp Gochujang, 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp sesame oil, 2 cloves minced garlic.

Instructions

1. Whisk flour, cornstarch, garlic powder, salt, pepper, and sparkling water into a smooth batter.
2. Dip florets into the batter, letting excess drip off, then toss in additional dry flour for a double-crust effect.
3. Deep fry at 375°F (190°C) or air fry at 400°F (200°C) until golden brown and crispy.
4. In a small pan, simmer glaze ingredients until thickened.
5. Toss the crispy cauliflower in the glaze and serve immediately with sesame seeds and green onions.