Popcorn is something which we all love to munch on. But what if instead of corns it’s made of cauliflower? So here is the step by step recipe of the same.
- Heat enough oil in your widest pan to reach 1-inch high medium-high heat. Add a cube of bread to test the oil (it should fry quickly to golden) or dip end of a wooden spoon to see if bubbles start forming.
- Meanwhile, make the sauce. Heat 2 tsp oil in a small saucepan. Add garlic and stir it for 30 seconds. Stir in gochujang (red chili paste), ketchup, vinegar, honey and water and simmer for 1 minute and then set aside.
- Whisk flour, potato starch, rice flour, salt and baking soda in a bowl with water and eggs, to make a slightly thickened batter. Add all the cauliflower. The batter should be just thick enough to coat, while easily dripping off the floret. Add more water if needed.
- Drop the battered cauliflower into the hot oil using a fork, one at a time to achieve popcorn-sized bites (dropping them in groups will create lumps and will not produce a crispy batter).
The cauliflower needs to be fried twice. The first fry steams, while the second fry will lighten and crisp the combination of potato starch and rice flour.
- Fry, until golden and crispy, 2-3 minutes. Once everything had been fried, fry again for 3-4 minutes until browned and crispy.
- Your cauliflower popcorn in ready! Serve it at room temperature with the gochujang sauce and enjoy.
