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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 with Sticky Gochujang Sauce is a delicious vegan-friendly dish, crispy and coated in a spicy sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course main dish
Cuisine Korean
Servings 6 servings
Calories 150 kcal

Equipment

  • Air Fryer
  • blender
  • saucepan
  • Baking sheet
  • Cooling Rack

Ingredients
  

Cauliflower

  • 650 g 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
  • 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 or place a cooling rack on the baking sheet.
  • Cut the cauliflower into small florets.

Making the 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 in the air fry basket.
  • Spray the cauliflower with cooking spray or brush with oil. Air fry for 17 minutes.

Making the Sauce

  • While the cauliflower cooks, make the sauce by blending all the chili sauce ingredients until smooth.
  • Pour ¼ cup of the sauce into a small bowl and mix it with cornstarch to form a slurry.
  • Pour the remaining sauce into a saucepan and heat on medium-low, adding the cornstarch slurry to thicken.

Tossing the Cauliflower with Sauce

  • Heat up a saucepan or wok with sesame oil.
  • Toss the baked cauliflower with the thickened Korean Chili Sauce and stir fry for about 3 minutes.
  • Serve with green onion, lime, sesame seeds, and rice.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 300mgPotassium: 300mgFiber: 3gSugar: 8gVitamin C: 25mgCalcium: 5mgIron: 5mg
Keyword Air-Fried, Cauliflower, gluten-free, Gochujang Sauce, Spicy, vegan
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