Cauliflower Fried Chicken

Cauliflower Fried Chicken

Erwan Heussaff

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

Fried “Chicken” Cauliflower


  • 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


  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.



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- Today's recipe is really a fun one. These may look like chicken drumsticks, but in fact they are deep-fried cauliflower, so we're calling this a cauliflower fried chicken, and we are gonna toss these little bits of heaven in a nice spicy gochujang sauce. So it's all really quite simple. We're first gonna boil our water with just a little bit of salt, just to kind of season it. And then we're gonna make a really quick dough to cover the cauliflower pieces in. So I'm gonna start with two eggs. To this, I'm gonna add a little bit of water. Then I'm gonna put some salt in. You want that batter to have a little bit of flavor as well. Then some black pepper. Then I'm gonna go ahead and beat in my flour. What we're looking for is a mix that's slightly thicker than a pancake mix. Once you've got something nice and smooth, then our dough is ready. We're gonna prep the cauliflower. So I'm gonna start with a big cauliflower. We're just gonna remove the bottom half, so you can go ahead and break them into pieces like this. So I'm gonna go ahead and throw these into my boiling water and blanch them for about two minutes. This is just gonna help make them nice and soft later when we deep fry them. You're not biting into something too crunchy. So we're gonna go ahead and drain out all the water and make sure to run it under some cold water. That way, we stop the cooking process. We don't want it to deep-fry mush. Once that's done, I'm just gonna get my oil nice and hot so we can deep-fry everything. Once our oil is nice and hot, I'm gonna grab the cauliflower, just dip it into our batter here, drip out all that excess, and slip it right into the oil. This should take about three to five minutes to cook all the way through. When our cauliflower is finishing up, we can go ahead and prep the sauce that we're gonna need. You're probably wondering why I always use gochujang. It's 'cause I love that sweet, spicy note that it gives us. And add in some mayonnaise, a little bit of salt, a little bit of pepper, mix everything together, some sesame oil goes in, and then the juice of half a lemon. Mix that all in together. Then we're gonna go ahead and scoop out our cauliflower. Just make sure to remove that excess oil. Toss that into the sauce. We mix all that together, and we're pretty much done. So we're gonna go ahead and plate. So I'm putting my cauliflower right in here. And then I'm just gonna top this off with some scallions. And that's how you make really a fun, playful cauliflower plate here. All right, I'm gonna go for one of these. Look at that. It's actually really cute. It does look like a piece of chicken. Mmm, it's so delicious. Even meat lovers would love this.

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