Vancouver restaurants

Recipe: Hawksworth Restaurant’s Korean Fried Cauliflower

Korean Fried Cauliflower Recipe | Hawksworth Restaurant | The Life Delicious I had an amazing lunch at Hawksworth Restaurant in the Rosewood Hotel Georgia last week. In case you haven’t heard about this culinary superstar and its equally shiny executive chef and namesake, David Hawksworth, they’ve scooped up numerous industry awards in the two and a half years since opening, like the Georgia Straight’s 2013 Golden Plates Awards for best chef, best fine dining restaurant and best hotel restaurant, and Vancouver Magazine’s 2013 Restaurant Awards for restaurant of the year and chef of the year (both for the second year in a row).

In 2012 Maclean’s magazine named it Canada’s Restaurant of the Year, and in 2011 enRoute Magazine named it Canada’s Best New Restaurant.

Needless to say, the food is fantastic, and I love dining with friends who like to share plates because you get to try more of the fantastic things on the menu!

To start, we shared the pan seared scallops (below, left) with Korean fried cauliflower, green apple and sesame ($17), and the charred hamachi (below, right) with crispy pork belly, watermelon, peanut, jalapeno and coconut ($17).

Pan seared scallops | Hawksworth Restaurant | The Life Delicious

For our mains, we shared the Lois Lake steelhead (below, left) with shrimp chorizo fritter, romesco sauce, chickpea, and almond crumble ($27), and the southeast Asian coconut red curry (below, right) with side stripe shrimp, mussels, bean sprouts, and shoestring potatoes ($26).

Lois Lake Steelhead | Hawksworth Restaurant | The Life Delicious

One of the things I love about dining out is enjoying fancy, fussy recipes you’d never (or at least I’d never) attempt at home. I believe using umpteen ingredients and laborious techniques is best left to the pros, and I'm not one of them.

But I felt compelled to try making the Korean fried cauliflower because it was just so darn delicious and seemed not-too-difficult. Hawksworth was kind enough to share this recipe with me to share with you!

The recipe required a few more steps and ingredients than my usual repertoire, but it was worth it! My husband, and sous chef, agrees.

And if you just can’t be bothered to make it but really want to try it, the Korean fried cauliflower is featured on Hawksworth’s lunch menu with the scallops ($17) and on the bar menu on its own ($8).

Korean Fried Cauliflower


  • 1 head cauliflower, cut into 1” florets
  • 250 grams all-purpose flour
  • tempura batter
    • 500 ml rice flour
    • 2 tbsp sesame oil
    • 1 tbsp baking powder
    • 1 tbsp baking soda
    • 2 tbsp sherry vinegar
    • 50ml grapeseed oil
  • 200 ml Korean chili sauce (Hawksworth makes theirs in-house and I used Sriracha that I already had on hand)
  • 50 grams toasted white sesame seeds
  • 30 grams scallions, sliced


  1. Blanch cauliflower in salted water for 15 seconds and place in ice bath to stop cooking.
  2. To make tempura batter, combine all ingredients in a bowl and whisk until fully incorporated (some lumps are okay).
  3. Dust cooked cauliflower florets with flour and then dip in tempura batter.
  4. Fry in cast iron pan with 1-inch-deep grapeseed oil until crispy, turning carefully once browned.
  5. Remove from oil when crispy and toss in chili sauce (I drizzled it over top).
  6. Place in bowl and sprinkle with sesame seeds and scallions.


Fabulous Food: YEW Restaurant + Bar

YEW Restaurant + Bar

Clockwise from top left: One of executive chef Ned Bell's mouthwatering BC spot prawn dishes, YEW's seafood charcuterie board,  bartender Justin Taylor's "YEW Shake It" whiskey sour cocktail, and pastry chef Bruno Feldeisen's to-die-for apple pie. (Images: Catherine Roscoe Barr)

791 West Georgia St, Vancouver, BC  |


Why YEW Rocks:

  • Using 100 percent Ocean Wise seafood and ethically sourced, naturally raised, antibiotic- and hormone-free animal products, YEW’s incredible menu is always changing, in tune with the seasons, and inspired by passionate local producers with whom executive chef Ned Bell has cultivated close relationships.
  • Sommelier Emily Walker’s seafood-friendly wine list is fabulous on its own (and many of the selections come from organic, biodynamic, sustainable, and family run vineyards), but with 50 percent off each and every bottle on Wine Down Sundays, the by-the-glass wine preservation program featuring 14 carefully selected wines in 2-, 4-, and 6-ounce pours, and her Wine of the Week, it’s super fabulous
  • Bartender Justin Taylor’s cocktail menu is just plain awesome, and many of the signature and classic drinks contain barrel aged spirits, made in-house and displayed on shelves behind the bar. His “We make it, Yew Shake it” whiskey sour is particularly lovely, and quite the workout since you’re doing the cocktail shaking yourself.
  • Epic weekend brunch. Three courses. Decadent and delicious. Enough said.
  • “All dinner guests are given one of Ned’s power cookies to take home at the close of their meal,” says public relations director Kate Colley. “The sentiment being that the guest will eat the cookie for a healthy breakfast and be reminded of the great dinner they had the night before.” How sweet is that? Here’s the recipe.


The YEW Team:

Executive chef Ned Bell | YEW Restaurant + BarExecutive chef Ned Bell

"Our food focus is being seasonally fresh, globally inspired, but locally created and sustainable. Food doesn't need to be complicated, but it is important to know where it comes from."


Pastry chef Bruno Feldeisen | YEW Restaurant + BarPastry chef Bruno Feldeisen

"I always look for local, organic, independent farmers to provide us with the freshest foods at their peak ripeness. For example, we are using Vista D'oro apples for our apple pie, Glasshouse Farms strawberries in the strawberry trifle, and Golden Ears Cheesecrafters provides us a truly unique quark cheese that we use in all our cheesecake recipes.”

Sommelier Emily Walker | YEW Restaurant + BarSommelier Emily Walker

"As a Sommelier there is no greater privilege than working in a city where we have access to beautiful local ingredients and benefit from the proximity to such diverse wine growing regions in our own backyard. Our aim is to offer a well-rounded selection of local and international wines designed to enhance the flavours of our seafood concept and elevate your dining experience."

Bartender Justin Taylor | YEW Restaurant + BarrBartender Justin Taylor

"YEW's cocktail list is simple. It's everyday favourites that are elevated by our passions and playfulness, like our unique barrel-aging program. Our drinks are uncomplicated, approachable and friendly, while keeping true to our seafood concept."


YEW in the News:


Restaurant: Dockside Restaurant

My husband and I recently attended the summer launch patio party at Dockside Restaurant in the Granville Island Hotel. Their newly renovated waterfront patio is absolutely gorgeous and the food is amazing – the lovely view of False Creek doesn't hurt either.

The renovation was a lengthy and carefully considered project, as owner Diamond Karim shared with us, from the double-glazed fireplaces that act as a heat shield while still preserving the view, to the huge, heated cabana that arrived in pieces and was welded together and painted onsite, and the elegant striped curtains made from durable, weather-resistant marine fabric.

I’ve really begun to shed my Alberta-girl palate and have been jumping on every chance to try BC’s amazing seafood. Before moving out west, my exposure to shrimp was limited to the frozen, round trays we’d thaw for Christmas and I’d only tried mussels once.

Judging by the company, the food was pretty fantastic even for Vancouver standards, as I was not alone in swooning over the king crab legs, shrimp and mussels. I never imagined that I'd like mussels, they were delicious. I also had two (or was it three) delectable creme brulees for dessert.

Dockside has an in-house brewery, and although I didn’t actually try any of the beer (I got distracted by the bubbly) the beautiful vintage-eque labels definitely have me intrigued, and the next time the sun peeks out from behind the clouds I plan on heading back to do some sampling. Plus, I'm really keen on brunch and I’ve heard their Sunday brunch is great and even has live jazz and blues.

Image: Sheryl English