Gochujang Tempura Cauliflower

Prep Time:10 mins
Total Time: 25 mins
Servings: 4
THC Content: 25 mg/serving

About this Recipe

This isn’t your average takeout beef and broccoli. This version uses a clever trick to tenderize the meat and a deeply savory, umami-packed sauce that clings to every bite. Sliced onions add sweetness and depth, and the broccoli is sautéed just enough to stay crisp-tender. It’s fast, flavorful, and hits every note: salty, sweet, rich, and aromatic.
It also adapts beautifully to infusion — simply swap in a cannabis-infused oil for the final stir-fry stage to create a medicated version perfect for elevated dining.

Ingredients

Cauliflower

• 1 medium head cauliflower, cut into bite-size florets

• Vegetable oil, for frying

Tempura Batter

• ½ cup tapioca flour

• ½ cup all-purpose flour

  • (Tapioca flour may be substituted with potato starch, cornstarch, or another flour or starch of your choice)

• Soda water, as needed (cold preferred)

Gochujang Sauce

• ⅓ cup gochujang

• ⅓ cup honey

• ⅓ cup soy sauce

Optional Infusion

• 1 teaspoon infused concentrate oil (≈33 mg THC)
  or

• 1 tablespoon infused concentrate oil (≈100 mg THC)
  (Based on our standard infusion recipe)

Garnish

• Sliced green onions

Instructions

1. Heat the Oil
   Heat vegetable oil in a deep fryer or heavy-bottomed pot to 325°F.

2. Prepare the Batter
   In a mixing bowl, whisk together the tapioca flour and all-purpose flour.
   Slowly add soda water until the batter reaches a light tempura consistency—thin enough to fully coat the cauliflower without being heavy.

3. Fry the Cauliflower
   Dip each cauliflower floret into the batter, allowing excess to drip off.
   Fry in batches at 325°F until golden brown and crisp, about 3–4 minutes per batch.
   Remove and drain on a wire rack or paper towels.

4. Make the Sauce
   In a bowl, whisk together the gochujang, honey, and soy sauce until smooth.
   If infusing, whisk in either 1 teaspoon (33 mg) or 1 tablespoon (100 mg) of infused concentrate oil until fully emulsified.

5. Toss & Finish
   While the cauliflower is still hot, gently toss with the sauce until evenly coated.
   Garnish with sliced green onions and serve immediately.

Chef’s Notes

Add infused oil only to the sauce, never to the frying oil.

1. For controlled dosing, toss lightly and portion intentionally.

2. Cold soda water creates a lighter, crispier tempura.

3. For extra crunch, fry once, rest briefly, then flash-fry for 30–45 seconds before saucing.

If you’re infusing, mix your cannabis-infused olive oil at the last moment away from any heat. Start with 1 tablespoon and adjust based on your desired potency and tolerance. Always label infused versions clearly and keep them separate from non-infused options if serving a group.

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