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     Title: Crunchy Gochujang Cauliflower
Categories: Korean
     Yield: 2 Servings

     1    Cauliflower head;
          - rough chopped
     1 tb Vegetable base; +1 ts
     3 tb Plant milk
 2 1/2 c  Corn starch; +1 tb
     1 tb Garlic powder
     1 ts Black pepper
     1 tb Regular soy sauce
     1 tb Light soy sauce
     1 ts Vegetarian oyster sauce
     1 ts Mustard
     1 ts Gochujang
     2 tb Maple syrup
     4 c  Vegetable oil; for frying
     1 tb Extra virgin olive oil
   1/4 c  Onion; chopped
     5 cl Garlic; up to 6, minced
     2    Red cabbage leaves; chopped
     1    Carrot; chopped into very
          - small pieces
     2    Whole scallions; chopped
   1/3 c  Vegetable broth
   1/2 tb Sesame oil
     1 tb Sesame seeds

 Place cauliflower chunks into a large bowl. Add 1 tb of the vegetable
 base (I like "Better than Boullion"), together with the plant milk.
 Mix the cauliflower so that they are evenly coated and set the bowl
 aside (you can also refrigerate it overnight).

 To another large bowl, add 1 cup of corn starch (save the rest for
 later), 1/2 tb of garlic powder, and 1/2 ts of black pepper. Stir
 everything together with a whisk and set it aside.

 Prepare the sauce in advance by whisking together the 1 ts of the
 vegetable base, regular soy sauce, light soy sauce, vegetarian oyster
 sauce, mustard, gochujang, maple syrup, and 1/2 tb of corn starch.

 In a very large cast iron pan or deep fryer, bring the vegetable oil
 to 350°F. While you are waiting for the oil to get hot, dredge some
 of the cauliflower in the corn starch + garlic powder mixture. Make
 sure that each chunk is thickly coated with the corn starch. You want
 the cauliflower to be super dry.

 Place the dredged cauliflower in the hot oil, ensuring not to crowd
 the pan. You will have to work in batches and once the corn starch is
 all used up, add the 2nd cup of corn starch, together with the garlic
 powder and black pepper, so that you can continue to fully dredge
 your cauliflower.

 Fry your cauliflower for approximately 3 to 5 minutes, until the edges
 begin to brown. Remove them from the oil and place them on a cooling
 rack to drain the excess oil. Repeat for the remaining cauliflower.

 Once all the cauliflower has been fried once, you can fry them all a
 second time(without worrying about over-crowding the pan) for extra
 crunch.

 Once you have completed frying all your cauliflower, begin making the
 sauce by adding extra virgin olive oil to a large pan over medium
 high heat. When the oil is hot, add the garlic, onion, carrot,
 cabbage, and scallions to the pan. Sautee the vegetables until the
 onion starts to turn translucent, about 2 minutes.

 Add the vegetable broth and cook for another 30 seconds. Then, stir
 in the sauce you prepared earlier. Cook the sauce over medium high
 heat for about 1 minute, until it gets thick.

 Turn off the heat and pour the fried cauliflower into the sauce. Stir
 the cauliflower gently until they are evenly coated. Drizzle them
 with a the sesame oil and sprinkle the sesame seeds. Serve
 immediately.

 Recipe by Joanne Molinaro

 Recipe FROM:
 <https://thekoreanvegan.com/crunchy-gochujang-cauliflower/>

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