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Air-Fried Korean Cauliflower with Sticky Gochujang Sauce

Air-Fried Korean Cauliflower with Sticky Gochujang Sauce

This Air-Fried Korean Cauliflower features crispy florets coated in a sticky, spicy gochujang sauce. A delicious vegan-friendly treat perfect for all!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course mains
Cuisine Korean-Inspired
Servings 6 servings
Calories 510 kcal

Equipment

  • Air fryer
  • blender
  • Saucepan
  • baking sheet
  • Cooling Rack

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 about 2-3 cloves
  • 2 tablespoon minced fresh ginger
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon toasted sesame oil
  • 5 tablespoon Korean Chili Paste or sauce, 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
  • 1 lime

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.

Tempura 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 into a blender. Blend on high until smooth.
  • 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. Simmer for 3-5 minutes until thickened.

Toss the Cauliflower

  • 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

Make sure to use parchment paper designed for air fryers. It is recommended to use precut parchment paper with holes for better air circulation.

Nutrition

Serving: 1servingCalories: 510kcalProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gFiber: 3g
Keyword Air Fried, air fryer, baked, Cauliflower, Gluten-free, gochujang
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