Gochujang-style Glazed Cauliflower Recipe: Crispy & Bang On Trend

This bold, bite-sized dish turns humble frozen cauliflower florets into a crave worthy appetiser with serious flavour credentials. Tempura-battered and coated in a sticky, gochujang-style glaze, it’s our twist on Gobi Manchurian—a cult Indo Chinese street food favourite. With its fiery sweet kick and crunch-first appeal, this is a low-cost, high-impact way to serve up big fusion energy on your small plates menu.

METHOD

1. Preheat the fryer to 180°C.

2. Defrost the cauliflower florets.

3. Prepare the batter by mixing 500g of batter mix with 600ml of water until smooth.

4. Hold each cauliflower floret by the stem, dip into the batter, and lower slowly into the fryer one at a time.

5. Fry the cauliflower to order, then transfer to a metal bowl. Add approximately 2 tbsp of sauce per 8–10 pieces of cauliflower and toss to coat.

6. Place in a serving bowl, sprinkle with chopped coriander, and serve immediately.

INGREDIENTS

Chefs’ Selections frozen cauliflower florets (Code 23761)

To make the Batter:

Chefs’ Selections fish batter mix (Code 48954) Chefs’ Selections cracked black pepper (Code 72722)

To make the Sauce:

3 tbsp Chefs’ Selections tomato ketchup (Code 29562)

3 tbsp Chefs’ Selections sweet chilli sauce (Code 97285)

2 tbsp soy sauce (Code 27369)

1 tbsp Chefs’ Selections white wine vinegar (Code 12569)

150ml of water