Korean BBQ cauliflower bites

This summer in California my best friend took me out to this amazing dining spot in Woodland Hills called Joey’s for my birthday. I’m pretty picky when it comes to restaurants and ask for 100+ modifications, so I usually just cook at home. I mean, who best knows me right?!…but, Joey’s is one of those spots that just always delivers. I’ve honestly never heard a bad thing from their menu….you could literally close your eyes point at the menu and be so satisfied with your meal you ask for another plate to go. (My best friend actually tried a plate & wanted to order one to go.) This time around I decided to try their Korean BBQ bites because now that I don’t eat meat, my options are Sometimes limited…well, thankfully there was no limitations in taste. This got me thinking about how versatile cauliflower is and how I’d love to remake them. Here’s a recipe that is damn pretty close to the real thing and a good appetizer to add to the list for parties.

INGREDIENTS

1 cauliflower florets (pre-cut & packaged or 1 head of cauliflower)

1/2 cup cornstarch

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/2 cup cool water

2 tbsp (toasted) sesame seeds

2 green scallions (cut into thin slices)

frying oil (use sesame, peanut or vegetable oil)

GLAZE INGREDIENTS

4 garlic cloves {minced}

¼ cup  low sodium soy sauce

¼ cup mirin

2 tbsp brown sugar

1 tsp Gochujang

1 tbsp cornstarch

1 tbsp water

INSTRUCTIONS

In a medium bowl, combine cornstarch, flour, baking powder and water. Whisk until smooth. The batter should have a thin consistency.

Add oil to pot or pan being used for frying. Add about 1 inch of oil and bring to medium heat.

Working in batches, toss some of the cauliflower into the wet batter until evenly coated. Shake off excess batter drippings and then add cauliflower pieces to hot oil. Cook until batter is crispy and a light golden brown. Repeat with remaining cauliflower.

To make the glaze, add all glaze ingredients except cornstarch and water to a small saucepan. Stir to evenly mix and bring sauce to a simmer. Taste and adjust as needed.

In a small bowl, stir cornstarch and water until cornstarch is fully dissolved. Add to the glaze and immediately stir it in so the cornstarch does not clump. Allow sauce to simmer until thickened. Remove from heat.

Brush cauliflower pieces with glaze. Garnish with sesame seeds and scallions. Serve while cauliflower is still hot and crispy.

Enjoy!