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Air-Fried Korean Cauliflower with Sticky Gochujang Sauce

Crispy Air-Fried Korean Cauliflower with Sticky Gochujang Sauce

A delightful dish featuring air-fried cauliflower coated in sticky gochujang sauce, perfect for vegans and as a crowd-pleasing appetizer.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower Cut into uniform florets.
  • 1 cup Gluten-Free Flour Blend Or brown rice flour.
  • 1/4 cup Cornstarch Can substitute with additional gluten-free flour.
  • 1 teaspoon Baking Powder Essential for fluffiness.
  • to taste teaspoon Salt
  • to taste teaspoon Black Pepper
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used instead.
  • 1 cup Seltzer Water Use extra cold for best results.
For the Sticky Gochujang Sauce
  • 1/2 cup Maple Syrup Or agave nectar.
  • 1/4 cup Soy Sauce Use low-sodium if concerned about salt.
  • 1/4 cup Light Brown Sugar Can substitute with coconut sugar.
  • 2 cloves Minced Garlic Fresh is preferred.
  • 1 teaspoon Minced Ginger Fresh is preferred.
  • 1 tablespoon Apple Cider Vinegar Can substitute with rice vinegar.
  • 1 tablespoon Toasted Sesame Oil Substitutable with vegetable oil.
  • 2 tablespoons Gochujang Check for gluten-free options.
  • 1 tablespoon Mirin Can substitute with rice vinegar and sugar.
For Serving
  • 1 tablespoon Sesame Oil For drizzling.
  • 2 tablespoons Chopped Green Onion
  • 1 tablespoon Toasted White Sesame Seeds
  • 1 Lime For fresh squeezed juice.

Equipment

  • Air Fryer
  • blender
  • Mixing Bowl
  • saucepan

Method
 

Preparation steps
  1. Preheat your air fryer to 400°F (or 425°F if using an oven) and consider lining the basket with parchment paper.
  2. Cut the cauliflower into evenly-sized florets, about 1-2 inches.
  3. In a large mixing bowl, combine the gluten-free flour blend, cornstarch, baking powder, salt, garlic powder, and black pepper. Stir in the cold seltzer water until just combined.
  4. Dip each cauliflower floret into the batter, ensuring it is well-coated. Arrange the battered florets in a single layer in the air fryer basket.
  5. Lightly spray the coated cauliflower with cooking spray and air fry for approximately 17 minutes, flipping halfway through. If baking, check for around 20-22 minutes.
  6. In a blender, combine maple syrup, soy sauce, brown sugar, minced garlic, ginger, apple cider vinegar, toasted sesame oil, and gochujang. Blend until smooth.
  7. Transfer the blended sauce to a saucepan over medium-low heat and whisk in a cornstarch slurry until thickened, about 3-5 minutes.
  8. Drizzle sesame oil in a wok or large pan, add crispy cauliflower, and pour the thickened sauce over it. Toss gently for about 3 minutes.
  9. Transfer the sauced cauliflower to a serving platter and garnish with chopped green onions, toasted sesame seeds, and fresh lime wedges.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 600mgPotassium: 400mgFiber: 3gSugar: 12gVitamin A: 200IUVitamin C: 50mgCalcium: 60mgIron: 1mg

Notes

Cut your cauliflower into similar sizes for even cooking and use cold seltzer water for a lighter batter.

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