Go Back
–+ servings
Air-Fried Korean Cauliflower with Sticky Gochujang Sauce

Crispy Air-Fried Korean Cauliflower with Sweet Gochujang Sauce

This Air-Fried Korean Cauliflower with Sticky Gochujang Sauce offers a delicious and healthy Korean-inspired appetizer that's spicy, sweet, and vegan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 2 medium heads Cauliflower Cut into uniform florets
For the Batter
  • 1 cup Gluten-Free Flour Blend Brown rice flour is a great substitution
  • 0.5 cup Cornstarch Arrowroot powder can be used
  • 1 tsp Baking Powder Acts as a leavening agent
  • 1 tsp Salt Kosher salt recommended
  • 1 tsp Garlic Powder Replace with fresh grated garlic if desired
  • 0.5 tsp Black Pepper Adjust to taste
  • 1 cup Seltzer Water Use extra cold for batter
For the Sauce
  • 0.25 cup Maple Syrup Agave nectar is a substitute
  • 0.25 cup Soy Sauce Choose low-sodium if preferred
  • 0.25 cup Light Brown Sugar
  • 2 cloves Minced Garlic Substitute with garlic powder if needed
  • 1 tbsp Minced Fresh Ginger
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Toasted Sesame Oil
  • 2 tbsp Korean Chili Paste (Gochujang) Check for gluten-free options
  • 1 tbsp Mirin Can dissolve sugar in water as an alternative
  • 2 tbsp Sesame Oil or Vegetable Oil For frying
For Garnishing
  • 2 tbsp Chopped Green Onion
  • 1 tbsp Toasted White Sesame Seeds Optional
  • 1 each Lime For squeezing on top

Equipment

  • Air Fryer

Method
 

Cooking Instructions
  1. Preheat your air fryer to 400°F (or oven to 425°F) and line the basket or trays with parchment paper.
  2. Chop the cauliflower into uniform florets and transfer to a large mixing bowl.
  3. In a separate bowl, whisk together gluten-free flour, cornstarch, baking powder, salt, garlic powder, and black pepper. Gradually add the cold seltzer water until thick and smooth.
  4. Dip each cauliflower floret into the tempura batter and shake off excess before placing in air fryer basket.
  5. Spray florets lightly with cooking oil and cook in air fryer for about 17 minutes, flipping halfway through.
  6. While cooking, blend sauce ingredients together until smooth.
  7. Heat blended sauce in a saucepan, thicken with cornstarch slurry, stirring frequently until thickened.
  8. Once cauliflower is cooked, toss in the thickened sauce in a large pan or wok for about 3 minutes.
  9. Plate the dish, garnishing with green onions and sesame seeds, and a squeeze of lime.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 400mgPotassium: 300mgFiber: 3gSugar: 7gVitamin C: 50mgCalcium: 40mgIron: 2mg

Notes

Ensure even sizing of cauliflower florets for consistent cooking. Using cold batter enhances crispiness.

Tried this recipe?

Let us know how it was!