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Cauliflower Karaage is so simple to make that it's almost ridiculous. This recipe has no hard to find ingredients either. Bonus: you get an excuse to cover something in Japanese mayonnaise. I don't think I need to go on. Please just stop wasting time not eating this.
The marinade for this is easily adaptable if you don't have all the ingredients on hand, and if you want to inject more flavour into these - add ginger/garlic/onion powder to the arrowroot. You might also like to try the spice mixture from my CFC drumsticks recipe for more of a classic fried chicken style recipe (omitting the marinade in this instance).
1 medium to large head of cauliflower
5 tablespoons of soy sauce or tamari (reduced salt soy sauce)
4 tablespoons cooking sake
2 tablespoons minced ginger
1 tablespoon garlic powder
1/2 tablespoon minced garlic
1/2 tablespoon sugar
1/2-1 cup of arrowroot (tapioca starch) or potato starch
In a large bowl, mix soy sauce, sake, ginger, minced garlic and sugar to make a marinade.
Cut cauliflower florets into bite sized chunks and throw into the bowl with the marinade. Mix well and cover for at least 30 minutes (and up to a day in the fridge) before moving onto the next step.
Fill a pan with oil (to cover half of the karaage as they fry) and place over heat. When your oil is hot enough, throw arrowroot and garlic powder over the marinated cauliflower and loosely mix around (see notes). Place them in small batches (so the oil's temperature doesn't drop too much) in the oil and fry for 1.5 minutes, mixing around occasionally so that all surfaces come in contact with the oil. Alternatively, drop them in a small cluster and flip over together (as though you're shallow-frying a pancake) for the style pictured in these photos.
Allow the karaage pieces to rest on a paper towel for a few minutes, before placing back in the oil for another 60-90 seconds. Serve with Japanese mayonnaise, soy sauce, sriracha and anything else you can think of!
When mixing the arrowroot and garlic powder to coat the cauliflower, it doesn't need to coat each piece uniformly as the variety in resulting texture is the goal of the dish. Just ensure that all the pieces get a coating of the flour mixture and there's no clumps, and you're set to go!