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Air-Fried Korean Cauliflower with Sticky Gochujang Sauce

Crispy Air-Fried Korean Cauliflower with Sticky Gochujang Sauce

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Delight in the flavors of Air-Fried Korean Cauliflower with Sticky Gochujang Sauce, a vegan and gluten-free dish bursting with comfort and taste.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings: 4 portions
Course: Appetizers
Cuisine: Korean
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 2 heads Cauliflower cut into florets
  • 1 cup Gluten-Free Flour Blend or brown rice flour
  • 1/2 cup Cornstarch or arrowroot powder
  • 1 tsp Baking Powder omit if gluten-free
  • to taste Salt
  • 1 tsp Garlic Powder or 1 tsp fresh minced garlic
  • 1 tsp Black Pepper adjust or omit
  • 1 cup Seltzer Water extra cold
For the Sticky Gochujang Sauce
  • 1/4 cup Maple Syrup or agave nectar
  • 1/4 cup Soy Sauce opt for low-sodium
  • 1/4 cup Light Brown Sugar or white sugar
  • 1 clove Minced Garlic
  • 1 inch Minced Ginger
  • 2 tbsp Apple Cider Vinegar or rice vinegar
  • 1 tbsp Toasted Sesame Oil or vegetable oil
  • 1/4 cup Gochujang ensure gluten-free
  • 2 tbsp Mirin or mix water and sugar
For Garnish
  • 1 tbsp Sesame Oil for frying
  • 2 tbsp Chopped Green Onion or chives
  • 1 tbsp Sesame Seeds
  • 1 Lime for squeezing

Equipment

  • Air fryer
  • blender
  • Mixing Bowl
  • saucepan
  • Wok or Skillet

Method
 

Preparation
  1. Preheat your air fryer to 400°F. If using an oven, set it to 425°F. Line your air fryer basket with parchment paper.
  2. Chop cauliflower into evenly-sized florets (1-2 inches).
  3. In a mixing bowl, whisk together gluten-free flour, cornstarch, baking powder, salt, garlic powder, and black pepper. Gradually stir in seltzer water until thick.
  4. Dunk each cauliflower floret into the batter, shaking off excess. Arrange in a single layer in the air fryer basket.
  5. Lightly spray cauliflower with cooking oil. Air fry for about 17 minutes, flipping halfway through.
  6. In a blender, combine maple syrup, soy sauce, light brown sugar, minced garlic, minced ginger, apple cider vinegar, toasted sesame oil, gochujang, and mirin. Blend until smooth.
  7. Mix 1 tbsp cornstarch with some gochujang sauce to create a slurry. Stir into the saucepan while simmering until thickened (about 5 minutes).
  8. In a wok, heat sesame oil. Add crispy cauliflower and pour thickened sauce over it. Toss for about 3 minutes until coated.
  9. Transfer the cauliflower to a platter, garnish with green onions, sesame seeds, and lime juice.

Nutrition

Serving: 1portionCalories: 210kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 300mgPotassium: 450mgFiber: 4gSugar: 9gVitamin C: 70mgCalcium: 4mgIron: 6mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze for up to 2 months. Reheat in the air fryer at 350°F for 5-7 minutes.

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