Ingredients

• ½ cup gochujang (Korean chili paste)
• ¼ cup soy sauce
• 2 tablespoons honey
• 2 tablespoons water

• Oil for frying
• 2 eggs
• 1½ cups all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• A pinch of cayenne pepper
• 1 head of cauliflower, cut into bite-sized florets
• Sesame seeds (for garnish)
• Minced chives (for garnish)

Directions

1. Make the Sauce: In a medium pot, combine the gochujang, soy sauce, honey, and water. Heat over low heat until it just starts to simmer, then keep it warm.
2. Fry the Cauliflower Nuggets: Pour about 2-3 inches of oil into a large pan and heat it over medium-high until shimmering (around 350°F). You can also test the oil by dropping in a piece of cauliflower—if it bubbles and floats, you’re good to go.
3. Prepare a baking sheet lined with paper towels to drain the cauliflower. In a shallow bowl, whisk the eggs.
4. In another shallow bowl, mix the flour, salt, black pepper, and cayenne.
5. Coat the Cauliflower: Dip a few florets at a time into the egg, then coat them in the flour mixture. Repeat for all the cauliflower.
6. Fry the Cauliflower: In batches, fry the cauliflower until golden brown (about 6-9 minutes). Use a slotted spoon to remove the cauliflower and let it drain on the paper towels.
7. Toss with Sauce: In a large bowl, toss the fried cauliflower with the warm sauce until well coated. Serve immediately, topped with sesame seeds and chives.

Nutrition