Korean Fried Cauliflower with Gochujang Sauce

In a large bowl, combine cornstarch, all-purpose flour, garlic powder, onion powder, salt, and pepper.

Add the cauliflower florets to the bowl and toss until evenly coated.

Heat vegetable oil in a large skillet or wok over medium-high heat. The oil should be about 1 inch deep.

Carefully add the coated cauliflower florets to the hot oil in batches, being careful not to overcrowd the pan. Fry for 5-7 minutes, or until golden brown and crispy, flipping occasionally to ensure even cooking.

Remove the fried cauliflower with a slotted spoon and place it on a baking sheet lined with paper towels to drain excess oil.

While the cauliflower is frying, prepare the gochujang sauce. In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and minced ginger.

Once all the cauliflower is fried, heat a large skillet or wok over medium heat. Add the gochujang sauce and cook for 1-2 minutes, or until slightly thickened.

Add the fried cauliflower to the skillet with the sauce and toss to coat evenly.

Serve immediately, garnished with sesame seeds and sliced green onions.