Just about everything tastes better when it's been deep-fried — cauliflower included ... Next, you'll dip each piece of ...

Method Cut the cauliflower into florets and halve them if large. Cook in boiling salted water for 5-6 minutes, then drain and leave to cool. Meanwhile, make the sauce. Mix together the gochujang ...

Gently shake off any excess flour. 4. Heat oil over medium-high heat and fry the coated cauliflower pieces for about 3-4 minutes, turning occasionally, until they turn golden brown and crispy.

All the Southern fried flavour ... Toss the cauliflower florets in the dry spice mixture, then back into the remaining wet mixture, then again into the dry mixture. Deep-fry each cauliflower ...

And finally, Kwoklyn Wan shares his vegan katsu cauliflower with tonkatsu sauce, which, even though it’s deep-fried, we don ... Crispy breaded pieces of tofu, cosily tucked into a bun, drizzled ...