Korean-Style Sticky Cauliflower

Mon, 17 August 2026

Korean-Style Sticky Cauliflower 

Ingredients 

Cauliflower 

• 1 large cauliflower, cut into medium-sized florets
• Oil, for frying

Batter 

• 120g plain flour (or spelt flour)
• 90g cornflour
• 220ml sparkling water
• 1 tsp salt

Sticky Sauce 

• 3 garlic cloves, crushed
• 1 tsp fresh grated ginger
• 2 tbsp sesame oil
• 1 tbsp sunflower oil
• 2 tbsp soy sauce
• 3 tbsp lemon juice
• 3 tbsp sweet chilli sauce
• 3 tbsp tomato purée
• 3 tbsp hoisin sauce
• 1 tsp honey
• ½ tsp sweet paprika
• 80ml water

To Serve 

• Sesame seeds
• Spring onions, finely sliced

Method 

1. Prepare the cauliflower

Cut the cauliflower into medium-sized florets. If you are preparing the cauliflower ahead, bring a large 

pot of salted water to the boil and boil the cauliflower for 6 minutes. Drain well and allow it to cool 

completely. The cauliflower can be boiled the day before and kept refrigerated until needed. 

If you don't boil the cauliflower, you can batter and fry it directly, but it will need to be fried for 

approximately 15–20 minutes, until the cauliflower is tender inside and the batter is golden and crisp. 

2. Make the batter

In a large bowl, whisk together the plain flour, cornflour and salt. Gradually add the 220ml sparkling 

water, whisking until you have a smooth, light batter that coats the cauliflower without being too thick. 

3. Batter and fry

Dip each cauliflower floret into the batter, allowing any excess to drip off. Heat the oil and fry the 

cauliflower in batches until golden and crisp. Drain on a wire rack or kitchen paper. 

4. Make the sticky sauce

Heat the sesame oil and sunflower oil in a large pan over medium heat. Add the garlic and ginger and 

cook briefly until fragrant. Add the soy sauce, lemon juice, sweet chilli sauce, tomato purée, hoisin 

sauce, honey, sweet paprika and 80ml water. Stir well and simmer for a few minutes until the sauce is 

glossy and slightly thickened. 

5. Coat the cauliflower

Add the crispy cauliflower to the sauce and toss gently until every piece is beautifully coated. 

6. Serve

Scatter with sesame seeds and finely sliced spring onions and serve immediately