Ingredients
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2 cups cauliflower florets
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4 tsps rice flour
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1/8 tsp baking powder
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1/8 tsp coarse salt
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1 pinch freshly ground black pepper
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1/2 cup rice flour batter
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1/2 cup Korean chili sauce
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1/2 tsp green onions, sliced
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1/8 tsp lime zest, minced
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1/8 tsp black/white sesame seeds
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1 wedge lime
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2 ounces ranch dressing
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Place the cauliflower pieces, rice flour, baking powder, salt and pepper (pinch) into a small mixing bowl and toss to incorporate. Do not discard any excess flour.
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Ladle the rice flour batter into the bowl and fold to incorporate.
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Fry the cauliflower pieces at 350 degrees until golden brown and crispy (approximately 4 minutes). Drain over the fryer and transfer to a plate lined with paper towels.
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Heat the Korean chili sauce in a non-stick sauté pan set over medium heat and bring to a simmer.
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Add the cauliflower into the pan, tossing to incorporate.
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Mound the cauliflower into a bowl.
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Sprinkle the green onion, lime zest and sesame seeds evenly over the cauliflower.
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Sprinkle the lime zest evenly over the cauliflower.
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Ladle the ranch dressing into a small dish and serve on the side with the lime wedge.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.