Chicken-Fried Cauliflower with Korean Barbecue Sauce

By / Photography By Michael Fornataro | April 01, 2015



• To make the Korean Barbecue Sauce, sweat onions, garlic, and ginger in a sauté pan over medium-high until the mixture is translucent and lightly browned. Add in Gochujang and caramelize.

• Stir in brown sugar, and cook until a syrupy consistency is reached. Mix in cayenne pepper, soy sauce, water, and sesame oil. Simmer for 20 minutes.

• Blend the sauce until smooth, and set it aside to cool.

• Slice cauliflower into a rectangular slab, similar to the size of a steak. Dredge cauliflower in seasoned flour. Dredge the floured cauliflower in eggs. Repeat the process one more time.

• Heat butter in a sauté pan over medium-high heat. Brown the flour-and-egg-coated cauliflower until tender.

• Serve the cauliflower with Parmesan cheese, almonds, pickles, celery leaves, and the Korean Barbecue Sauce on top.

Soba, 5847 Ellsworth Ave., Shadyside. 412.362.5656.


  • 1 onion
  • 3 cloves garlic
  • 3 tablespoons chopped ginger
  • 1 cup Gochujang (Korean pepper paste)
  • 2 cups brown sugar
  • 1 tablespoon cayenne pepper
  • 1 cup soy sauce
  • 1¼ quarts water
  • ¼ cup sesame oil
  • ¾ head of cauliflower
  • 1 cup flour, seasoned with salt and pepper to taste
  • 2 eggs, beaten
  • 2 tablespoons butter
  • ½ cup shaved Parmesan cheese
  • Marcona almond for garnish
  • Diced pickles for garnish
  • Celery leaves for garnish
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