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Cauliflower Fried Chicken

Erwan Heussaff

When you want all the flavor of a Korean fried chicken wing, with none of the chicken.



  • 1 head of cauliflower, florets blanched in salted water
  • 2 eggs
  • 1/2 cup of all-purpose flour
  • 1/3 cup of water
  • Salt and pepper to taste
  • 1 tablespoon of gochujang
  • 1/2 teaspoon sesame oil
  • 1 tablespoon Japanese mayonnaise
  • Juice of 1/2 lemon
  • Scallions for garnish

Let's get Cooking...

  1. Take all the small blanched florets and dip them in the batter: beat the eggs, flour, water and salt and pepper together.
  2. Put them in some hot oil and deep fry them until slightly brown.
  3. Mix the gochujang, sesame oil, mayo and lemon juice together.
  4. Drain the cauliflower. Toss in the sauce. Top with scallions.