This vegetarian Fried Cauliflower recipe takes its inspiration from the popular Japanese classic dish chicken Karaage[1]. Cauliflower marinated in soy sauce and sake is a great stand-in for chicken. Which is great news for Japanese food lovers who are also vegetarian and/or vegan as this recipe does not require any egg mixture.
Table of contents
What is Fried Cauliflower Karaage?
Fried Cauliflower Karaage is cauliflower florets marinated in soy sauce, sake, garlic powder, and ginger powder, coated with potato starch flour then deep fried in vegetable oil, just like Karaage chicken.
Why you will love Cauliflower Karaage?
Deep fried cauliflower florets mimic the chicken meat and look like and have a similar texture to karaage chicken.
It is a very simple and easy Japanese side dish recipe.
Apart from soy sauce and sake, you can get all the ingredients easily from your local groceries.
Because the cauliflower is marinated, you don’t need to make the hot sauce separately. Just serve with Japanese mayonnaise[2] with Shichimi Togarashi[3] (7 spices chilli powder) sprinkle.
Fried Cauliflower Karaage Ingredients
Cauliflower florets
1 tablespoon each of soy sauce and sake
1/4 teaspoon each of garlic and ginger powder
a pinch of salt and pepper
vegetable oil for deep-frying
The Step By Step Procedure For Making Cauliflower Karaage
1. Wash and cut cauliflower to make the florets looks like chunky chicken pieces.
2. Remove excess water by patting dry with a kitchen paper towel.
3. Place the soy sauce, sake, garlic powder, ginger powder, and salt and pepper into a ziplock bag.
4. Put the cut cauliflower florets into the ziplock bag. Zip the bag and toss the florets inside the bag so that the marinade covers the florets evenly.
5. Marinate the florets for 15 – 20 minutes.
6. Place the potato starch into a separate ziplock bag. Drop the marinated cauliflower florets in with the potato starch and toss them around to coat them evenly. Shake off any excess flour mixture.
7. Heat vegetable oil in a pan over high heat or in a deep fryer to around 365°F (185°C) and deep fry cauliflower florets pieces in batches until golden brown.
8. Drain each of the cooked batches on a baking sheet covered with paper towels
9. Garnish with Shiso leaves.
10. Serve with a small bowl of Japanese mayonnaise sprinkled with shichimi togarashi.
Tips to make Fried Cauliflower Karaage
Remove the excess moisture with paper towels, so that the marinate will not be diluted.
Use ziplock bags to marinate and coat with potato starch and just discard the bags. No washing up!
FAQ
The short answer is no, however, it is half healthy because you are using a healthy vegetable.
I usually use potato starch flour to deep fry Karaage, but if you don’t have potato starch then cornstarch can be used as a substitute for the potato starch.
Stay Connected
If you like the recipe please rate the recipe and leave comments below. Also don’t forget to follow me on Youtube[5], Pinterest[6], Facebook[7], Twitter[8] and Instagram[9]. This way you keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to Sign up for a weekly newsletter so you never miss out on new authentic delicious Japanese recipes! Sign up form is on the right-hand sidebar.
Fried Cauliflower Karaage
Cauliflower is often eaten as an accompaniment to dinner. But this vegetable can be just as tasty on its own. Fried cauliflower Karaage is delicious, nutritious, and very easy to make
Servings: 2 serve
Calories: 43kcal
Cost: $3
Ingredients
Instructions
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Wash and cut cauliflower to make the florets look like chunky chicken pieces.
-
Remove excess water by patting cauliflower florets with paper kitchen towels.
-
Place soy sauce, sake, garlic powder, ginger powder and salt and pepper into a ziplock bag.
-
Add the cut cauliflower florets into the ziplock bag. Zip the bag and toss the florets inside the bag so that the marinade covers florets evenly.
-
Marinate the florets for 15-20 minutes.
-
Place potato starch in a separate ziplock bag. Drop marinated cauliflower florets and toss them around to coat them with potato starch
-
Heat vegetable oil in a pan over high heat or set deep fryer to around 365°F(185°C) and deep fry cauliflower florets pieces in batches until golden brown.
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Drain cooked cauliflower florets on a paper towel.
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Garnish with shiso leaves. (garnish is optional)
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Serve with small bowl of Japanese mayonnaise sprinkled with shichimi togarashi.
Notes
*3 & 4 You can use fresh grated ginger and garlic if you like.
*5 If you are not sure about this Japanese herb, see Shiso leaves post[15].
* nutritional facts as calculated do not include the vegetable oil nutritional facts.
Nutrition
Calories: 43kcal | Carbohydrates: 6g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 533mg | Potassium: 328mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 48mg | Calcium: 25mg | Iron: 1mg
References
- ^ Karaage (www.chopstickchronicles.com)
- ^ Japanese mayonnaise (www.chopstickchronicles.com)
- ^ Shichimi Togarashi (www.amazon.com)
- ^ Potato Starch (Katakuriko) (www.amazon.com)
- ^ Youtube (www.youtube.com)
- ^ Pinterest (www.pinterest.com)
- ^ Facebook (www.facebook.com)
- ^ Twitter (twitter.com)
- ^ Instagram (www.instagram.com)
- ^ Print (www.chopstickchronicles.com)
- ^ Pin (www.pinterest.com)
- ^ Rate (www.chopstickchronicles.com)
- ^ Shihoko | Chopstick Chronicles (www.chopstickchronicles.com)
- ^ Japanese food substitution post (www.chopstickchronicles.com)
- ^ Shiso leaves post (www.chopstickchronicles.com)
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