1. Prep the cauliflower: Wash and break the cauliflower head into bite-sized florets, resembling the size of chicken wings drums.
2. Make the batter: In a large bowl, combine the flour, or cornflour, with baking powder, and all the seasoning ingredients listed. Gradually add the plant-based milk of choice, whisking until a smooth batter forms. The consistency should be slightly thick but pourable.
3. Heat the oil: In a large pot or deep fryer, heat enough vegetable oil to reach 175ºC/350°F.
4. Batter the florets: Coat the cauliflower floret in the batter, letting any excess drip off.
5. Fry the cauliflower: Gently add the battered florets to the hot oil, working in batches to avoid overcrowding the pot. Fry for 3-4 minutes, or until golden brown and crispy. Remove the florets with a slotted spoon and drain on paper towels.
6. Make the sauce: While the cauliflower is frying, whisk together all the sauce ingredients in a small bowl and set aside for later.
7. Coat & serve: Once all the cauliflower is fried, toss them in the prepared sauce until evenly coated. Garnish with chopped spring onions and serve hot.

Tips:

• Don't overcrowd the pot when frying, as this can lower the oil temperature and result in soggy cauliflower.
• Feel free to adjust the amount of gochujang to your desired level of spice.

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FAQs

1. Can I use frozen cauliflower for this recipe?
While fresh cauliflower is recommended for the best texture, you can use frozen cauliflower. Just make sure to thaw and drain it thoroughly before battering and frying.

2. What type of flour works best for the batter?
You can use all-purpose flour, cornflour, or even gluten-free flour as a substitute. Each type will give a slightly different texture, but all will work well.

3. What can I use instead of plant-based milk?
Any milk alternative like almond milk, soy milk, or oat milk will work fine. If you don’t need it to be plant-based, regular dairy milk can also be used.

4. How can I make the batter gluten-free?
To make a gluten-free batter, use a gluten-free flour blend instead of regular flour. Ensure that your baking powder is also gluten-free.

5. Can I bake the cauliflower instead of frying it?
Yes! For a healthier option, you can bake the battered cauliflower at 200°C (400°F) for about 20-25 minutes, flipping halfway through, until golden and crispy.

6. What oil is best for frying?
Vegetable oil, canola oil, or peanut oil are all great options for frying due to their high smoke points. Avoid oils with strong flavours, like olive oil, as they may affect the taste.

7. How do I know when the oil is hot enough?
You can use a thermometer to check that the oil reaches 175ºC/350°F. If you don’t have a thermometer, you can test by dropping a small amount of batter into the oil; it should sizzle and float to the surface.

8. How do I prevent the batter from falling off while frying?
Make sure to coat the cauliflower florets evenly and allow any excess batter to drip off before frying. Frying in batches will also help the batter adhere better.

9. How long do the fried cauliflower bites stay crispy?
They are best enjoyed immediately after frying and coating. However, if you need to store them, keep them in an airtight container in the fridge for up to 2 days. Reheat in the oven to regain some crispiness.

10. Can I make the sauce in advance?
Yes, you can prepare the sauce ahead of time and store it in the fridge. Just give it a good stir before using it to coat the cauliflower.