KOREAN FRIED CAULIFLOWER

• 2 cups Cauliflower Florets, cut into 3/4” to 1” pieces
• 4 tsps. Rice Flour
• 1/8 tsp. Baking Powder
• 1/8 tsp. Coarse Salt
• Pinch Black Pepper, ground
• 1/2 cup Rice Flour Batter*
• 1/2 cup Korean Chile Sauce
• 1/2 tsp. Green Onions, sliced 1/8”
• 1/8 tsp. Lime zest, minced
• 1/8 tsp. Black/White Sesame Seeds
• 1 wedge Lime, wedge
• 2 fz. Ranch Dressing*

KOREAN CHILE SAUCE

Yield: 1-1/2 cups

• 1/2 cup Kalbi Sauce*
• 1/4 cup Honey
• 2 Tbls. Kecap Manis
• 3 Tbls. Korean Chile Paste (Gochujang)
• 1 Tbl. Garlic, minced
• 1 Tbl. Ginger, peeled, minced
• 1 Tbl. Granulated Sugar
• 2 tsps. Apple Cider Vinegar
• 1/2 tsp. Sesame Oil
• 1/4 tsp. Sriracha

1. Place the cauliflower pieces, rice flour, baking powder, salt and pepper (pinch) into a small mixing bowl and toss to incorporate. Do not discard any excess flour.
2. Ladle the rice flour batter into the bowl and fold to incorporate.
3. Fry the cauliflower pieces at 350 degrees until golden brown and crispy (approx. 4 mins.). Drain over the fryer and transfer to a plate lined with paper towels.
4. Heat the Korean chile sauce in a non-stick sauté pan set over medium heat and bring to a simmer.
5. Add the cauliflower into the pan, tossing to incorporate.
6. Mound the cauliflower into a bowl.
7. Sprinkle the green onion, lime zest and sesame seeds evenly over the cauliflower.
8. Sprinkle the lime zest evenly over the cauliflower.
9. Ladle the ranch dressing into a small dish and serve on the side with the lime wedge.

*Many Quality recipes can be found online

KOREAN CHILE SAUCE

1. Place all ingredients into a blender and process until incorporated and smooth, scraping the sides occasionally to ensure even blending.
2. Transfer into a storage container until needed.

Shelf Life: 3 days