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Air-Fried Korean Cauliflower

Crispy Air-Fried Korean Cauliflower with Sweet Gochujang Bliss

This Air-Fried Korean Cauliflower offers a delightful blend of sweet and spicy in a crispy, guilt-free dish.
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Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Snacks
Cuisine: Korean
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 medium Cauliflower Cut into uniform florets
For the Batter
  • 1 cup Gluten-Free Flour Blend Can substitute brown rice flour
  • 2 tablespoons Cornstarch Essential for crunch
  • 1 teaspoon Baking Powder Helps leaven the batter
  • 1 teaspoon Salt Consider low-sodium for healthier option
  • 1 teaspoon Garlic Powder Fresh minced garlic can be substituted
  • 1 teaspoon Black Pepper Adjust to taste
  • 1 cup Cold Seltzer Water The colder, the better
For the Sauce
  • 2 tablespoons Maple Syrup or Agave Nectar Adjust sweetness to taste
  • 3 tablespoons Soy Sauce Tamari for gluten-free option
  • 2 tablespoons Light Brown Sugar Can use coconut sugar
  • 2 cloves Minced Garlic Can substitute garlic powder
  • 1 teaspoon Minced Fresh Ginger Ginger powder can be used in a pinch
  • 2 tablespoons Apple Cider Vinegar Other vinegars can be used
  • 1 tablespoon Toasted Sesame Oil Regular vegetable oil can be used
  • 2 tablespoons Korean Chili Paste (Gochujang) Ensure gluten-free if necessary
  • 1 tablespoon Mirin Can be omitted for alcohol-free
For Garnishing
  • 2 tablespoons Chopped Green Onion
  • 1 tablespoon Toasted Sesame Seeds
  • 1 lime Lime Wedges For serving

Equipment

  • Air Fryer
  • mixing bowl
  • Blender
  • Saucepan
  • Wok or Large Frying Pan

Method
 

Preparation
  1. Preheat your air fryer to 400°F (or oven to 425°F) and line the basket with parchment paper.
  2. Wash the cauliflower and chop into uniform florets.
  3. In a mixing bowl, combine the dry batter ingredients and whisk in cold seltzer water until combined.
  4. Coat each floret in the batter and allow excess to drip off before placing in the air fryer.
  5. Lightly spray the coated cauliflower with cooking oil and air fry for 17 minutes, flipping halfway.
  6. In a blender, combine all sauce ingredients (except cornstarch) and blend until smooth.
  7. Heat the blended sauce in a saucepan, adding cornstarch slurry, and stir for 3-5 minutes until thickened.
  8. Toss cooked cauliflower in the sauce for about 3 minutes to coat well.
  9. Serve garnished with green onion, sesame seeds, and a squeeze of lime.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 18gProtein: 3gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 200mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 70mgCalcium: 4mgIron: 6mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge.

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