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Air-Fried Korean Cauliflower with Sticky Gochujang Sauce

Crispy Air-Fried Korean Cauliflower with Sticky Gochujang Sauce

Enjoy Crispy Air-Fried Korean Cauliflower with Sticky Gochujang Sauce, a vegan and gluten-free dish bursting with sweet and spicy flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 1 minute
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Korean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 2 heads Fresh Cauliflower Medium-sized
  • 1 cup Gluten-Free Flour Blend Can substitute with brown rice flour
  • 1/2 cup Cornstarch Arrowroot can be a good substitute
  • 1 tsp Baking Powder Optional
  • 1 tsp Salt Adjust to taste
  • 1 tsp Garlic Powder Fresh minced garlic can be used
  • 1/2 tsp Black Pepper Optional
  • 1 cup Seltzer Water Very cold for best results
Korean Chili Sauce Ingredients
  • 3 tbsp Maple Syrup Or agave nectar
  • 1/4 cup Soy Sauce Low-sodium recommended
  • 1 tbsp Light Brown Sugar Can use coconut sugar
  • 2-3 cloves Minced Garlic
  • 1 tbsp Minced Fresh Ginger Can substitute with ground ginger
  • 2 tbsp Apple Cider Vinegar Or rice vinegar
  • 1 tbsp Toasted Sesame Oil Regular sesame oil is fine too
  • 2 tbsp Gochujang Look for gluten-free options
  • 1 tbsp Mirin Rice wine can be a substitute
  • 1 tbsp Cornstarch For slurry

Equipment

  • Air Fryer
  • mixing bowl
  • Saucepan

Method
 

Preparation Steps
  1. Preheat your air fryer to 400°F (200°C) or oven to 425°F (220°C). Line basket with parchment paper.
  2. Cut the cauliflower into evenly sized florets, about 1-2 inches.
  3. Combine gluten-free flour, cornstarch, baking powder, salt, garlic powder, and black pepper. Add in cold seltzer water until you have a thick batter.
  4. Dunk cauliflower florets in batter, ensuring a generous coating. Place coated florets in a single layer in air fryer or on a baking sheet.
  5. Air fry for 17 minutes, flipping halfway, or bake for 20-22 minutes until golden brown.
  6. Blend sauce ingredients until smooth, then simmer in a saucepan over medium heat until fragrant.
  7. Make a cornstarch slurry, mix it back into simmering sauce, and cook until thickened.
  8. Combine cooked cauliflower with thickened sauce and toss gently to coat. Serve hot.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 400mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 5IUVitamin C: 100mgCalcium: 6mgIron: 4mg

Notes

Ensure uniform cauliflower pieces for even cooking and use cold seltzer water for a light batter.

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