Korean style Cauliflower popcorn





Hack into Chef Marlon Lobo’s Gourmet Food 5’iles and cook in 5 easy steps.

Although, not much explored in Indian cuisines, the ‘cauliflower’ is a versatile vegetable. This quick and creative appetizer will completely change one’s perspective towards the humble cauliflower, inspired by Go With The Flow of Baga.



Cauliflower florets – 250gm



Potato flour – ½ cup

Maida – ½ cup

Water – ¾ cup

Salt – ½ tsp

Black pepper – A pinch


Gochujang glaze

Red pepper paste – ¼ cup

Sugar – 2tbsp

Soy sauce – 1 tbsp

Water – 1 tbsp

Golden syrup – 1 tbsp

Goan coconut vinegar – 1tbsp

Roasted sesame seeds – 1 tbsp

Oil for frying


1) Begin the recipe by collecting all the ingredients required.  This is called ‘mise en place’.

2) Mix together the potato flour, maida, water, salt & pepper in a bowl. Give it a good whisk to prevent form forming any lumps to form a smooth texture.  Once done, leave aside.

3) For the glaze, combine all the ingredients in a sauce pan & place over a slow flame. Let the ingredients start to simmer lightly while you keep stirring. Once the texture has been achieved which should be a slightly thick sauce, keep aside.

4) Coat the cauliflower florets evenly in the batter and fry at 160 degree until very crisp and light brown in colour. Once done, strain & drain the excess oil.

5) Toss the florets in the glaze coating completely & serve hot!!

Share on Pinterest