Cheesecake Factory Korean Cauliflower Recipe

Cheesecake Factory Korean Cauliflower Recipe

Growing up, one of my favorite treats was visiting the Cheesecake Factory. The variety of dishes, each more delicious than the last, always left me in awe. Today, I’m beyond excited to share with you a recipe that holds a special place in my heart: the Cheesecake Factory’s Korean Fried Cauliflower. This dish is an absolute favorite at the Cheesecake Factory, and I’ve perfected a homemade version that I know you’ll love. The blend of crispy cauliflower and spicy-sweet glaze will make your taste buds dance!

Let’s learn step-by-step how to make this Cheesecake Factory Korean Cauliflower Recipe.

Why Is It Called Korean Cauliflower Recipe?

The dish is called Korean Cauliflower because it incorporates flavors and ingredients commonly used in Korean cuisine. The standout feature of this recipe is the gochujang-based sauce, which is a staple in Korean cooking. Gochujang is a Korean chili paste known for its unique blend of spicy, sweet, and savory flavors. Additionally, the use of soy sauce and sesame oil in the recipe adds to the Korean-inspired flavor profile.

By combining these traditional Korean ingredients with crispy fried cauliflower, the dish offers a delicious fusion that pays homage to Korean culinary traditions.

Cheesecake Factory Korean Cauliflower

Ingredients List

  • 1 medium-sized cauliflower head
  • Oil for frying
  • Sesame seeds, for garnish
  • 3-4 scallions, sliced (both white and green parts), for garnish

For the Batter:

  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Water (added gradually)

For the Sauce:

  • 4 cloves garlic, chopped
  • ⅓ cup soy sauce
  • ⅓ cup mirin (or sherry, balsamic vinaigrette, or marsala cooking wine)
  • 2 tablespoons brown sugar
  • 3 tablespoons gochujang (Korean chili paste, or any chili paste)
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 teaspoon sesame seed oil
Ingredients list

Kitchen Tools Needed

  • Large mixing bowl
  • Whisk
  • Knife
  • Cutting board
  • Dutch oven or deep frying pot
  • Slotted spoon
  • Paper towels
  • Small saucepan
  • Mixing spoon

Making Cheesecake Factory Korean Cauliflower Recipe

Step 1 | Prepare the Cauliflower

  1. Start by washing the cauliflower and cutting it in half. This makes it easier to access the stem.
  2. Remove the stem and break apart the cauliflower into individual florets using your hands. This gives you nice, even pieces for frying.
Prepare the Cauliflower

Step 2 | Make the Batter

  1. In a large mixing bowl, combine 1 cup of all-purpose flour, 2 tablespoons of cornstarch, 1 teaspoon of baking powder, 1 teaspoon of paprika, 1 teaspoon of salt, and 1 teaspoon of pepper. Mix well.
  2. Gradually add water, a little at a time, until the batter reaches a medium consistency. It should not be too thick or too thin. Aim for a consistency that will coat the cauliflower nicely without dripping off excessively.
Make the Batter

Step 3 | Prepare the Sauce Mix

  1. Chop 4 cloves of garlic and slice 3-4 scallions, using both the white and green parts but discarding the roots.
  2. In a small bowl, combine ⅓ cup of soy sauce, ⅓ cup of mirin, 2 tablespoons of brown sugar, and 3 tablespoons of gochujang. Whisk until the mixture is smooth and well combined.
Prepare the Sauce Mix

Step 4 | Fry the Cauliflower

  1. Heat your frying oil in a Dutch oven or deep frying pot over medium heat.
  2. Dip each cauliflower floret into the batter, making sure it’s evenly coated. Allow excess batter to drip off.
  3. Fry the florets in batches, about 5-6 pieces at a time, to avoid overcrowding the pot. Fry until golden brown and crispy, which should take for a couple minutes.
  4. Use a slotted spoon to remove the cauliflower from the oil and place it on a paper towel-lined plate to absorb excess oil.
Fry the Cauliflower

Step 5 | Make the Glaze

  1. In a small saucepan, heat 1 teaspoon of sesame seed oil over medium heat.
  2. Add the chopped garlic and cook until fragrant.
  3. Pour in the soy sauce mixture and bring it to a simmer.
  4. In a separate small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water. Whisk until smooth and add this slurry to the saucepan. Stir continuously until the sauce thickens.
Make the Glaze

Step 6 | Assemble the Dish

  1. Place the fried cauliflower in a large bowl.
  2. Pour the thickened soy sauce glaze over the cauliflower and toss to coat evenly.
  3. Transfer the glazed cauliflower to a serving bowl and sprinkle with sesame seeds and sliced scallions for garnish.
Assemble the Dish

Recipe Notes

Here are some tips and tricks to make this recipe even better:

  • Oil Temperature: Ensure the oil is hot enough before frying to get a crispy coating. If the oil is too cool, the cauliflower will absorb too much oil and become soggy.
  • Consistent Sizes: Try to cut the cauliflower florets into similar sizes so they cook evenly.
  • Extra Crispy: For an extra crispy texture, double fry the cauliflower. Fry once until light golden, then fry again until deeply golden and crispy.
  • Substitute: If you can’t find gochujang, you can use any chili paste, though the flavor will vary slightly.

Recipe Variations

  1. Baked Version: If you’re looking for a healthier option, you can bake the cauliflower instead of frying. Coat the florets in the batter, place them on a baking sheet, and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through.
  2. Extra Spicy: If you love heat, add some red pepper flakes to the batter and increase the amount of gochujang in the sauce.
  3. Sweet and Sour: Adjust the sauce by adding more brown sugar and a splash of rice vinegar for a sweet and sour twist.

Serving Suggestions

The Cheesecake Factory Korean Cauliflower makes a great appetizer or side dish. Here are some ideas on how to serve it:

  • As an appetizer: Serve it on its own with extra sauce on the side for dipping.
  • In a rice bowl: Place the cauliflower over a bed of steamed white or brown rice for a filling meal.
  • In a wrap: Stuff some cauliflower into a warm tortilla with some shredded lettuce and extra sauce for a tasty wrap.
  • As part of a Korean-inspired feast: Serve alongside other Korean dishes like bibimbap, kimchi, or Korean barbecue.
  • With a fresh salad: Balance the rich flavors with a crisp, fresh salad on the side.

Remember, this dish is best enjoyed hot and fresh!

Storage Tips

  1. Refrigeration: Store any leftovers in an airtight container in the fridge for up to 2 days.
  2. Reheating: To reheat, place the cauliflower in an oven at 350°F for about 10 minutes to regain its crispiness.
  3. Freezing: While not ideal, you can freeze the fried cauliflower for up to a month. Just make sure to freeze it in a single layer before transferring it to a container.

Cheesecake Factory Korean Cauliflower Recipe FAQs

Can I use frozen cauliflower?

Yes, but fresh cauliflower works best for this recipe. If using frozen, thaw and pat dry before battering.

What if I don’t have mirin?

You can use sherry, balsamic vinaigrette, or marsala cooking wine instead. Each will give a slightly different flavor, but they all work well.

How do I make the dish less spicy?

Reduce the amount of gochujang in the sauce to lower the spice level.

Can I make the batter in advance?

It’s best to make the batter fresh, but you can mix the dry ingredients ahead of time and add water when ready to use.

How do I know the oil is hot enough?

A small drop of batter should sizzle and float to the top immediately.

Can I add other vegetables to the dish?

Absolutely! Broccoli, bell peppers, or even mushrooms can be added.

How can I make the cauliflower extra crispy?

Double fry the cauliflower for an extra crispy texture.

Cheesecake Factory Korean Cauliflower Recipe

Cheesecake Factory Korean Cauliflower Recipe

Yield: 3
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

This Cheesecake Factory Korean Cauliflower recipe features crispy fried cauliflower in a savory soy-garlic glaze. Perfect for a delicious, spicy appetizer!

Ingredients

  • 1 medium-sized cauliflower head
  • Oil for frying
  • Sesame seeds, for garnish
  • 3-4 scallions, sliced (both white and green parts), for garnish

For the Batter:

  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Water (added gradually)

For the Sauce:

  • 4 cloves garlic, chopped
  • ⅓ cup soy sauce
  • ⅓ cup mirin (or sherry, balsamic vinaigrette, or marsala cooking wine)
  • 2 tablespoons brown sugar
  • 3 tablespoons gochujang (Korean chili paste, or any chili paste)
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 teaspoon sesame seed oil

Instructions

Step 1 | Prepare the Cauliflower

Start by washing the cauliflower and cutting it in half. This makes it easier to access the stem.

Remove the stem and break apart the cauliflower into individual florets using your hands. This gives you nice, even pieces for frying.

Step 2 | Make the Batter

In a large mixing bowl, combine 1 cup of all-purpose flour, 2 tablespoons of cornstarch, 1 teaspoon of baking powder, 1 teaspoon of paprika, 1 teaspoon of salt, and 1 teaspoon of pepper. Mix well.

Gradually add water, a little at a time, until the batter reaches a medium consistency. It should not be too thick or too thin. Aim for a consistency that will coat the cauliflower nicely without dripping off excessively.

Step 3 | Prepare the Sauce Mix

Chop 4 cloves of garlic and slice 3-4 scallions, using both the white and green parts but discarding the roots.

In a small bowl, combine ⅓ cup of soy sauce, ⅓ cup of mirin, 2 tablespoons of brown sugar, and 3 tablespoons of gochujang. Whisk until the mixture is smooth and well combined.

Step 4 | Fry the Cauliflower

Heat your frying oil in a Dutch oven or deep frying pot over medium heat.

Dip each cauliflower floret into the batter, making sure it’s evenly coated. Allow excess batter to drip off.

Fry the florets in batches, about 5-6 pieces at a time, to avoid overcrowding the pot. Fry until golden brown and crispy, which should take for a couple minutes.

Use a slotted spoon to remove the cauliflower from the oil and place it on a paper towel-lined plate to absorb excess oil.

Step 5 | Make the Glaze

In a small saucepan, heat 1 teaspoon of sesame seed oil over medium heat.

Add the chopped garlic and cook until fragrant.

Pour in the soy sauce mixture and bring it to a simmer.

In a separate small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water. Whisk until smooth and add this slurry to the saucepan. Stir continuously until the sauce thickens.

Step 6 | Assemble the Dish

Place the fried cauliflower in a large bowl.

Pour the thickened soy sauce glaze over the cauliflower and toss to coat evenly.

Transfer the glazed cauliflower to a serving bowl and sprinkle with sesame seeds and sliced scallions for garnish.

Conclusion

I hope you enjoy making and eating this Cheesecake Factory Korean Cauliflower as much as I do. This dish is a delightful blend of flavors that will surely make any meal special. The crispy cauliflower paired with the savory and spicy glaze is a combination that’s hard to resist.

I encourage you to give this recipe a try and share it with your loved ones. Don’t forget to share your experience and let me know how it turned out!

Author

  • Maria

    Maria Lena is a 35-year-old professional chef based in the USA, known for her innovative approach to cooking. With years of experience in the culinary world, Maria combines traditional techniques with modern flavors, creating unique and delicious dishes. Her passion for food shines through in every recipe she develops, making her a respected figure in the culinary community. When she's not in the kitchen, Maria enjoys exploring new ingredients and experimenting with creative cooking methods, always aiming to bring something fresh and exciting to the table.

    View all posts

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