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Air-Fried Korean Cauliflower with Sticky Gochujang Sauce

Air-Fried Korean Cauliflower with Sticky Gochujang Sauce

Delicious Air-Fried Korean Cauliflower with Sticky Gochujang Sauce for a perfect spicy treat.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Main Course
Cuisine Korean
Servings 4 servings
Calories 350 kcal

Equipment

  • Air fryer
  • blender
  • saucepan
  • mixing bowl
  • Parchment paper

Ingredients
  

Cauliflower

  • 2 medium heads cauliflower cut into florets

Tempura Batter

  • 1.5 cups gluten-free flour blend or brown rice flour
  • 2 tablespoon cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 0.25 teaspoon black pepper
  • 1.75 cups seltzer water extra cold

Korean Chili Sauce

  • 0.5 cups maple syrup or agave nectar
  • 6 tablespoon soy sauce use low-sodium if sensitive to salt
  • 0.25 cups light brown sugar
  • 3 tablespoon minced garlic 2-3 cloves
  • 2 tablespoon minced fresh ginger
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon toasted sesame oil
  • 5 tablespoon Korean Chili Paste Gochujang
  • 0.25 cups mirin
  • 2 tablespoon cornstarch

Serving

  • toasted sesame oil or vegetable oil
  • 0.25 cups chopped green onion
  • 1 tablespoon toasted white sesame seeds

Instructions
 

Preparation

  • Preheat the air fryer to 400°F (or your oven to 425°F if baking).
  • Line the air fryer pan with parchment paper. If baking: put a cooling rack on the baking sheet. Place parchment onto the cooling rack.
  • Cut the cauliflower into small florets.

Batter

  • In a large bowl, combine tempura batter dry ingredients. Stir in the cold seltzer water until just combined.
  • Coat the cauliflower evenly in tempura batter and place it on the rack / baking sheet or in your air fry basket.
  • Spray the cauliflower with cooking spray or brush with about 1-2 tablespoon of oil. Air fry for 17 minutes (flipping halfway). Bake for 20-22 minutes (flipping halfway).

Make the Sauce

  • While the cauliflower cooks, make the sauce by combining all the chili sauce ingredients (except the cornstarch) into a blender. Blend on high until smooth (about 1 minute).
  • Pour ¼ cup of the sauce into a small bowl and mix it with 2 tablespoon of the cornstarch to form a slurry.
  • Pour the remaining sauce into a small saucepan and heat on medium-low. Once simmering, pour in the cornstarch slurry and simmer on low for 3-5 minutes until thickened.

Finish

  • Heat up a saucepan or wok with about 1 tablespoon of sesame oil or vegetable oil.
  • Toss the baked cauliflower with the thickened Korean Chili Sauce in the pan. Stir fry for about 3 minutes until evenly coated.
  • Serve with green onion, lime, sesame seeds, and rice.

Notes

Please note, not all Gochujang pastes are gluten free, however the sauce linked is.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 54gProtein: 7gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 900mgPotassium: 600mgFiber: 6gSugar: 15gVitamin A: 5IUVitamin C: 90mgCalcium: 6mgIron: 10mg
Keyword air-fried, cauliflower, gluten-free, Gochujang, vegan
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