Soy Garlic Glazed Korean Fried Cauliflower
During my stint as a vegan (which became vegetarianism and then pescetarianism until I finally gave up this year and became an omnivore again), I would often crave Bon Chon chicken. That gloriously crispy, thin-skinned chicken with the amazing soy garlic glaze would haunt me, and I'll admit that I sometimes gave in. It was just too good to give up. I wish I had had this recipe for Korean fried cauliflower back then, but to be honest, this substitute is so good, I might even prefer it over the real thing. I adapted the recipe from Serious Eats' well researched recipe and just reduced the amount of vinegar and upped the garlic in the glaze according to my own taste preferences. If you don't have the sesame seeds and/or finely shredded coconut to add to the batter, you can omit them, but they add some great texture to the cauliflower. Even though they're meant to be an appetizer, I ended up eating them with rice like I would with sesame chicken. And if you wa...