Crispy, sticky, sweet, and just the right amount of mouthwatering spice – this Korean Fried Cauliflower will have even the veggie skeptics whipping up a second batch! Bite-sized pieces of fresh cauliflower are dredged in a wet batter and then deep-fried to perfection before being covered in a 5-ingredient sauce!

Close up photo of korean fried cauliflower with garnishes of green onion and sesame seeds.

Sweet and Spicy Bites of Cauliflower

Better than takeout and surprisingly easy to make, these sweet and spicy bites of cauliflower will be a guaranteed favorite among the crowd! An appetizer that’s so good you’ll forget you’re even eating vegetables!

The trick to making Korean Fried Cauliflower irresistible is hitting the mark with a crispy, crunchy texture. To achieve this, we use a wet batter that’s made with ice cold sparkling water or club soda. When the ice cold batter hits the hot oil, the bubbles from the carbonation expand and quickly escape, causing the batter to puff up and become thin and extra crispy!

The crispy, crunchy goodness is then paired with a sweet-and-spicy sauce made with Korean BBQ Sauce, honey, and gochujang. This combination of flavor and texture is finger-lickin’ good!

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Rebecca’s Recipe Review

Taste: The perfect blend of sweet and spicy with a subtle hint of garlic.

Texture: Tender bites of cauliflower coated in a crispy breading, topped with a thick, sticky sauce.

Ease: 5/10

Pros: A flavor-packed appetizer that will have everyone’s mouths watering, making it a great new recipe to serve up on game day!

Cons: This recipe does call for a handful of specialty ingredients, most of which you can likely find right in the international or Asian food aisle at the grocery store.

Would I Make This Again? Yes, we can’t get enough of the delicious sweet heat that this recipe delivers!

Ingredients to make Korean Fried Cauliflower on a brown table.

Korean Cauliflower Ingredients

Cauliflower: A head of fresh cauliflower is cut up and dredged in a mixture of all-purpose flour, cornstarch, garlic powder, fine sea salt, black pepper, baking powder, and ice club soda or sparkling water. The breaded cauliflower is then fried to tender, crisp perfection.

Sauce: Smother the fried cauliflower with a homemade sweet and spicy sauce made with Korean BBQ Sauce, honey, soy sauce, gochujang, and toasted sesame oil. I found that Momofuku Sweet & Savory BBQ Sauce made the best sauce base for this Korean Fried Cauliflower recipe, thanks to its smoky, savory-sweet flavor.

Garnishes: Optionally garnish the fried cauliflower with thinly sliced green onions and white sesame seeds.

Overhead photo of a glass plate filled with Korean Fried Cauliflower.

How To Make Korean Fried Cauliflower

Cut a large head of cauliflower into bite-sized florets.
Heat canola oil in a heavy-bottomed pot or deep fryer.
Whisk all-purpose flour, cornstarch, garlic powder, fine sea salt, black pepper, and baking powder together in a large bowl.
Pour in the ice-cold club soda or sparkling water and mix the batter until smooth.
Dredge the cauliflower into the batter, allowing the excess to drip off. Then transfer it into the hot oil to fry. Then transfer the fried cauliflower to a wire rack to drain and slightly cool.
Prepare the sauce by combining Korean BBQ Sauce, honey, soy sauce, gochujang, and toasted sesame oil together in a small saucepan on the stovetop. Cook the sauce, stirring it frequently, until it has slightly thickened.
Toss the fried cauliflower with just enough sauce to coat the outside without soaking it. Then transfer the Korean Cauliflower to a serving platter and garnish with thinly sliced green onions and white sesame seeds. Enjoy!

Rebecca’s Fried Cauliflower Tips

Try to cut the cauliflower into pieces about the same size so they cook evenly when fried together in the pan.
Use paper towels to dry the cauliflower as thoroughly as possible before dipping it into the batter. If the cauliflower is too moist, the batter will just slide off.
The temperature of the oil should be 350F. Use a kitchen thermometer to monitor the oil’s temperature. If the oil temperature drops too much, the coating can become greasy instead of crisp.
Fry the cauliflower in batches to prevent overcrowding the pot of oil. An overcrowded pot will cause the oil temperature to drop and the pieces to stick together.
Using a wire rack to rest the fried cauliflower on is best to keep the crust crisp on all sides. In contrast, it would become soggy if it were resting on a plate with a paper towel, where grease would collect.
It’s best to use ICE COLD sparkling water or club soda in the batter. This is because the cold water helps slow gluten development and keeps the coating from turning heavy.
The cook time on the cauliflower may vary depending on the size of the pieces. Therefore, look for the Korean Cauliflower to become golden and crisp, checking for tenderness with a fork. I find that when I cut the cauliflower into bite-sized pieces, it takes about 4 to 5 minutes per batch to cool thoroughly.
When coating the fried cauliflower with sauce, it’s best to hold back some sauce at first. This sauce coats quickly, so it’s better to start light and add more only if needed or desired.

A plate with Korean Fried Cauliflower on it.

More Appetizer Recipes

Sliding Sheet Pan Nachos – Crispy tortilla chips piled high with all of your favorite nacho toppings!
Wild West Shrimp– Made with mostly pantry staple ingredients!
Texas Twinkies – Jalapenos stuffed with cheesy brisket, wrapped in bacon, and brushed with BBQ sauce!
Korean BBQ Chicken Wings – Tender, juicy wings smothered in a mouthwatering sweet heat!
Viral Onion Ring Chips – Crisp, crunchy, thinly sliced onions cooked on a bed of Parmesan cheese!

Did You Make This Recipe?

If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.