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Air-Fried Korean Cauliflower with Sticky Gochujang Sauce

Crispy Air-Fried Korean Cauliflower with Sticky Gochujang Sauce

This Air-Fried Korean Cauliflower with Sticky Gochujang Sauce offers a delicious blend of sweetness and spice, perfect for a guilt-free snack or dinner.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 medium head Cauliflower Fresh
For the Batter
  • 1 cup Gluten-Free Flour Blend Brown rice flour substitute is optional
  • 1/2 cup Cornstarch Key for crunch
  • 1 tsp Baking Powder
  • 1/2 tsp Salt Enhances flavor
  • 1 tsp Garlic Powder
  • 1/2 tsp Black Pepper
  • 1 cup Seltzer Water Extra cold
For the Sticky Gochujang Sauce
  • 1/4 cup Maple Syrup
  • 2 tbsp Soy Sauce Low-sodium for lighter version
  • 2 tbsp Light Brown Sugar
  • 2 cloves Minced Garlic
  • 1 tbsp Minced Fresh Ginger
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Toasted Sesame Oil
  • 1/3 cup Korean Chili Paste (Gochujang) Ensure it's vegan and gluten-free
  • 1 tbsp Mirin Extra maple syrup can be substituted
For Garnish
  • 1 tbsp Toasted Sesame Oil For serving
  • 2 tbsp Chopped Green Onion
  • 1 tbsp Toasted White Sesame Seeds

Equipment

  • Air Fryer
  • mixing bowls
  • Saucepan
  • whisk

Method
 

Cooking Instructions
  1. Preheat your air fryer to 400°F (or oven to 425°F).
  2. Line your air fryer basket with parchment paper.
  3. Cut the cauliflower into small, even florets.
  4. Make the tempura batter by mixing the gluten-free flour blend, cornstarch, baking powder, salt, garlic powder, and black pepper; whisk in the cold seltzer.
  5. Coat each floret in the tempura batter and arrange in the air fryer.
  6. Lightly spray or brush the florets with oil; air fry for 17 minutes, flipping halfway through.
  7. Blend gochujang sauce ingredients until smooth, then heat in a saucepan over medium heat.
  8. Thicken the sauce by adding cornstarch slurry until desired consistency.
  9. Combine the cooked cauliflower with the thickened sauce and stir-fry for 3 minutes.
  10. Garnish with toasted sesame oil, green onions, and sesame seeds; serve immediately.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 450mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 5IUVitamin C: 50mgCalcium: 4mgIron: 6mg

Notes

Store leftovers in an airtight container for up to 3 days. Keep sauce separate for up to a week. Can freeze individual florets for up to 2 months.

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