Crispy Air-Fried Korean Cauliflower in Spicy Gochujang Sauce

Crispy Air-Fried Korean Cauliflower in Spicy Gochujang Sauce

A vibrant, gluten-free vegan dish featuring crispy air-fried cauliflower and sticky gochujang sauce, perfect as an appetizer or main course.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Appetizers

Cuisine: Korean

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cauliflower Battering

1 head Cauliflower Fresh vegetable base that provides structure and absorbs flavors.
1 cup Gluten-Free Flour Blend Battering agent for crispiness; can substitute with brown rice flour if needed.
1/2 cup Cornstarch Enhances the crispiness of the batter; substitute with arrowroot starch for a similar effect.
1 tsp Baking Powder Adds lightness to the batter.
1/2 tsp Salt Enhances flavor and balances the seasoning.
1 tsp Garlic Powder Adds aromatic, savory depth to the batter.
1/2 tsp Ground Black Pepper Provides a hint of heat.
1 cup Seltzer Water Creates a light and crispy batter; ensure it’s cold for best results.

For the Sauce

1/2 cup Maple Syrup Primary sweetener for the sticky sauce; can reduce to ¼ cup for less sweetness or substitute with agave nectar.
1/4 cup Soy Sauce Introduces saltiness; opt for low-sodium varieties as needed.
1/4 cup Light Brown Sugar Contributes sweetness and caramelization; can be omitted or reduced for a lower sugar option.
2 cloves Minced Garlic Delivers freshness and bold flavor; substitute with garlic powder if necessary.
1 tbsp Minced Fresh Ginger Offers zing and warmth; fresh is recommended for best flavor.
2 tbsp Apple Cider Vinegar Balances flavors with acidity.
1 tbsp Toasted Sesame Oil Provides nutty aroma; you can use vegetable oil as a substitute.
2 tbsp Gochujang (Korean Chili Paste) The key ingredient that brings heat and depth; verify gluten-free label if essential.
1 tbsp Mirin Adds sweetness and a hint of acidity; can be replaced with rice vinegar mixed with a little sugar.

For Garnishing

2 tbsp Green Onions Fresh garnish that enhances the flavor and aesthetic.
1 tbsp Sesame Seeds Adds a delightful crunch and visual appeal.
1 unit Lime Freshly squeezed lime brightens the dish with zesty flavor.

Equipment

Air Fryer
Mixing Bowl
Measuring cups
medium saucepan

Method

Cooking Instructions

Preheat the air fryer to 400°F (or oven to 425°F) and line the basket with parchment paper.
Wash and cut the cauliflower into even-sized florets about 1 to 2 inches.
In a mixing bowl, combine the gluten-free flour blend, cornstarch, baking powder, salt, garlic powder, and black pepper. Gradually add seltzer water to achieve a thick batter consistency.
Dip each cauliflower floret in the batter until evenly coated. Arrange in a single layer in the air fryer basket.
Lightly spray the coated florets with cooking spray. Air fry for 17 minutes, flipping halfway through.
While the cauliflower is cooking, blend maple syrup, soy sauce, light brown sugar, minced garlic, minced ginger, apple cider vinegar, toasted sesame oil, and gochujang in a small bowl until smooth. Heat the mixture in a saucepan over low heat until warm.
To thicken your sauce, mix cornstarch with water to create a slurry, add to the saucepan, and stir continuously until it reaches your desired thickness.
Toss the cooked cauliflower in the thickened gochujang sauce until coated. Optionally stir-fry for 3 minutes over low heat with sesame oil for added flavor. Serve garnished with green onions, sesame seeds, and lime juice.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 600mgPotassium: 300mgFiber: 4gSugar: 8gVitamin A: 300IUVitamin C: 80mgCalcium: 40mgIron: 1.5mg

Notes

For optimal crispiness, ensure the air fryer is preheated and avoid overcrowding the basket. Adjust sauce sweetness to taste.

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