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Air-Fried Korean Cauliflower with Sticky Gochujang Sauce

Crispy Air-Fried Korean Cauliflower with Sticky Gochujang Sauce

Enjoy this Air-Fried Korean Cauliflower with Sticky Gochujang Sauce, a vegan delight that balances sweet and spicy flavors in a crunchy form.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Korean
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 Cauliflower cut into florets
For the Tempura Batter
  • 1 cup Gluten-Free Flour Blend substitute with brown rice flour if necessary
  • 1/2 cup Cornstarch arrowroot can work in a pinch
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt adjust to taste
  • 1 tsp Garlic Powder fresh minced garlic can be used as a substitute
  • 1/2 tsp Black Pepper adjust according to your preference
  • 1 cup Seltzer Water use extra cold for best results
For the Sticky Gochujang Sauce
  • 2 tbsp Maple Syrup agave nectar can be an alternative
  • 2 tbsp Soy Sauce opt for low-sodium if salt-sensitive
  • 1 tbsp Light Brown Sugar
  • 2 cloves Minced Garlic can replace garlic powder
  • 1 tsp Minced Fresh Ginger
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Toasted Sesame Oil vegetable oil can replace it if needed
  • 3 tbsp Gochujang ensure it's vegan
  • 1 tbsp Mirin substitute with rice vinegar mixed with a bit of sugar
For Garnishing
  • 2 tbsp Toasted Sesame Seeds
  • 2 tbsp Green Onions finely chopped for sprinkling

Equipment

  • Air fryer
  • blender
  • Mixing bowl
  • Saucepan

Method
 

Preparation
  1. Preheat your air fryer to 400°F (204°C) or oven to 425°F (218°C). Line the fryer basket or baking tray with parchment paper.
  2. Cut the cauliflower into small, uniform florets.
  3. In a bowl, combine the dry ingredients for the tempura batter. Gradually add cold seltzer water until a thick consistency is reached.
  4. Dip each cauliflower floret into the batter and arrange them in the air fryer basket.
  5. Lightly spray or brush with oil; air fry for 17 minutes, flipping halfway through.
  6. While cooking, prepare the gochujang sauce by blending all sauce ingredients until smooth.
  7. Transfer the sauce to a saucepan, add cornstarch slurry, and cook until thickened.
  8. Toss the cooked cauliflower in the thickened sauce for about 3 minutes.
  9. Garnish with sesame seeds and green onions before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 5gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 500mgPotassium: 400mgFiber: 5gSugar: 10gVitamin A: 5IUVitamin C: 70mgCalcium: 80mgIron: 1mg

Notes

Serve hot for the best flavor and texture. Store leftovers in an airtight container in the fridge for up to 3 days.

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