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
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.
Drain cooked cauliflower florets on a paper towel.
Garnish with shiso leaves. (garnish is optional)
Serve with small bowl of Japanese mayonnaise sprinkled with shichimi togarashi.
Notes
*1 & 2 see Japanese food substitution post*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.* nutritional facts as calculated do not include the vegetable oil nutritional facts.