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Air-Fried Korean Cauliflower with Sticky Gochujang Sauce

Crispy Air-Fried Korean Cauliflower with Sticky Gochujang Sauce

This Air-Fried Korean Cauliflower with Sticky Gochujang Sauce is a delicious vegan and gluten-free dish bursting with flavor.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 medium heads Cauliflower cut into florets
  • 1 cup Gluten-Free Flour Blend
  • 1/4 cup Cornstarch can substitute with arrowroot powder
  • 1 tsp Baking Powder omit if using self-rising flour
  • 1 tsp Salt adjust according to taste
  • 1 tsp Garlic Powder can replace with 1 clove fresh garlic minced
  • 1/4 tsp Black Pepper adjust based on spice preference
  • 1 3/4 cups Seltzer Water cold sparkling water yields the best results
For the Gochujang Sauce
  • 1/2 cup Maple Syrup reduce to 1/4 cup for less sugar
  • 6 tbsp Soy Sauce opt for low-sodium if needed
  • 1/4 cup Light Brown Sugar coconut sugar is a lower glycemic alternative
  • 3 tbsp Minced Garlic use fresh only
  • 2 tbsp Minced Fresh Ginger fresh is best
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Toasted Sesame Oil regular sesame oil can be used
  • 5 tbsp Korean Chili Paste (Gochujang) ensure it's gluten-free
  • 1/4 cup Mirin substitute with a water and sugar mix if unavailable
  • 2 tbsp Cornstarch ensure no lumps when making a slurry
Serving Garnishes
  • Chopped Green Onion optional but suggested
  • Toasted Sesame Seeds for enhanced presentation and crunch
  • Lime Wedges optional for a zesty finish

Equipment

  • Air fryer
  • Mixing bowl
  • Blender
  • Saucepan

Method
 

Cooking Instructions
  1. Preheat your air fryer to 400°F (200°C) or oven to 425°F (220°C). Line baking tray if using the oven.
  2. Cut cauliflower into evenly sized florets and set aside.
  3. In a mixing bowl, combine gluten-free flour blend, cornstarch, baking powder, salt, garlic powder, and black pepper.
  4. Pour in seltzer water gradually while stirring until a thick, lump-free batter forms.
  5. Coat each floret in batter and arrange in single layers in the air fryer basket or on the baking tray.
  6. Lightly spray with cooking oil and air fry for 17 minutes, flipping halfway for even cooking.
  7. While cauliflower cooks, blend maple syrup, soy sauce, brown sugar, garlic, ginger, vinegar, sesame oil, gochujang, and mirin in a blender.
  8. Heat the blended sauce in a saucepan and add cornstarch slurry to thicken for 3–5 minutes.
  9. Toss cooked cauliflower in the thickened sauce until well coated.
  10. Plate the cauliflower and garnish as desired before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 45gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 500mgPotassium: 450mgFiber: 6gSugar: 12gVitamin A: 500IUVitamin C: 60mgCalcium: 80mgIron: 1.5mg

Notes

This dish can be served as an appetizer or main course and pairs well with jasmine rice or a creamy vegan dip.

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