Korean Fried Cauliflower

• 1 head cauliflower, about 2 pounds, cut into 2 inch bite-sized pieces

Wet batter

• 1 cup cornstarch
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon kosher salt
• 1 tablespoon white pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1½ cups ice cold soda water, adjust as needed to achieve a batter slightly looser than pancake batter
• 1 quart neutral oil for frying, such as vegetable, peanut or avocado oil

Sauce

• ½ cup low sodium soy sauce
• 2 tablespoons Natvia Brown Sweetener
• 2 tablespoons honey
• 2 tablespoons gochujang
• ½ tablespoon gochugaru
• 1 tablespoon rice vinegar
• ¼ cup water

Garnish

• 1 teaspoon sesame seeds
• Scallions, sliced

1. Cut the cauliflower into bite-sized florets and set on a tray.
2. In a large bowl, mix together the cornstarch, flour, baking powder, salt, pepper, garlic powder, onion powder and soda water until smooth. The consistency should be slightly looser than pancake batter. Throw in 2 cups of ice cubes, or put the batter over a bowl of ice, to keep it cold.
3. Add the cauliflower pieces into the batter and mix well with your hands until fully coated.
4. Add the neutral oil to a heavy-bottomed pot or dutch oven over medium-high heat until the oil reaches 375F. Working one piece at a time, let the excess batter drip off before adding to the oil. Fry at 375F for 5 to 6 minutes until crispy and golden brown, maintaining an oil temperature of at least 350F, frying in smaller batches if needed. Drain on a wire rack and immediately sprinkle with salt.
5. In a small saucepan, add the soy sauce, Natvia, honey, gochujang, gochugaru, rice vinegar and water and mix over medium heat until bubbling and thickened.
6. Brush the sauce onto the fried cauliflower and season with scallions and sesame seeds. Enjoy.