KFC

Korean fried chicken has become justifiably famous in the past decade for its extra-crispy exterior and the spicy and sweet glaze—made with the Korean chile paste gochujang—that coats every morsel. It didn’t take long for vegetable lovers to replace the chicken with another ingredient that starts with c: cauliflower.

You will notice that, in this recipe, the cauliflower is coated in a wet batter, not the usual flour-egg-panko breading. The batter, although wet, is sticky enou