Name: Air-Fried Korean Chili Cauliflower (Gochujang)
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Cuisine: Korean
Ingredients: 2 medium heads cauliflower (cut into florets, about 650g); 1 ½ cups gluten-free flour blend (or brown rice flour); 2 tbsp cornstarch; 1 tbsp baking powder; 1 tsp salt; 1 tsp garlic powder; ¼ tsp black pepper; 1 ¾ cups seltzer water (extra cold); ½ cup maple syrup (or agave nectar; reduce to ¼ cup if sensitive to sweetness); 6 tbsp soy sauce (use low-sodium if sensitive to salt); ¼ cup light brown sugar; 3 tbsp minced garlic (2-3 cloves); 2 tbsp minced fresh ginger; 2 tbsp apple cider vinegar; 1 tbsp toasted sesame oil; 5 tbsp Korean Chili Paste or sauce; ¼ cup mirin; 2 tbsp cornstarch (for sauce); Toasted sesame oil (or vegetable oil for coating); ¼ cup chopped green onion; 1 tbsp toasted white sesame seeds; 1 lime

Description

A quick and crunchy air-fried cauliflower dish infused with spicy gochujang flavor, perfect for busy evenings.

Ingredients

Scale

2 medium heads cauliflower (cut into florets, about 650g)
1 ½ cups gluten-free flour blend (or brown rice flour)
2 tbsp cornstarch
1 tbsp baking powder
1 tsp salt
1 tsp garlic powder
¼ tsp black pepper
1 ¾ cups seltzer water (extra cold)
½ cup maple syrup (or agave nectar; reduce to ¼ cup if sensitive to sweetness)
6 tbsp soy sauce (use low-sodium if sensitive to salt)
¼ cup light brown sugar
3 tbsp minced garlic (2–3 cloves)
2 tbsp minced fresh ginger
2 tbsp apple cider vinegar
1 tbsp toasted sesame oil
5 tbsp Korean Chili Paste or sauce
¼ cup mirin
2 tbsp cornstarch (for sauce)
Toasted sesame oil (or vegetable oil for coating)
¼ cup chopped green onion
1 tbsp toasted white sesame seeds
1 lime

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Instructions

Preheat the air fryer to 400°F (or your oven to 425°F if baking).
Line the air fryer pan with parchment paper.
Cut the cauliflower into small florets for even cooking.
Combine the dry ingredients in a large bowl: gluten-free flour, cornstarch, baking powder, salt, garlic powder, and black pepper.
Gradually mix in the extra cold seltzer water until just combined.
Coat each cauliflower floret evenly in the tempura batter.
Place the battered cauliflower in a single layer on the cooling rack or in the air fry basket.
Spray the cauliflower with cooking spray or brush with oil for extra crispiness.
Air fry for 17 minutes, flipping halfway through.
Meanwhile, make the sauce by whisking together the maple syrup, soy sauce, garlic, ginger, apple cider vinegar, toasted sesame oil, Korean chili paste, mirin, and cornstarch.
Once done, toss the air-fried cauliflower with the sauce until evenly coated.
Garnish with chopped green onion and toasted white sesame seeds before serving.

Notes

Ensure to use extra cold seltzer water for a lighter tempura batter.

Prep Time: 15 minutes
Cook Time: 17 minutes
Category: Main Course
Method: Air frying
Cuisine: Korean

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 14g
Sodium: 600mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 5g
Protein: 5g
Cholesterol: 0mg