Description
Description Crispy and flavorful air fried cauliflower coated in a vibrant Korean chili sauce, perfect for vegans and non-vegans alike.
Ingredients
- 2 medium heads cauliflower, cut into florets (about 650g )
- 1 1/2 cups gluten-free flour blend (or brown rice flour)
- 2 tbsp cornstarch
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp garlic powder
- 1 3/4 cups seltzer water, extra cold
- 1/4 cup Gochujang (Korean chili paste)
- 1/2 cup maple syrup (or agave nectar)
- 6 tbsp low-sodium soy sauce (or tamari for gluten-free)
- 1/4 cup light brown sugar
- 3 tbsp minced garlic ( 2 – 3 cloves)
- 2 tbsp minced fresh ginger
- 2 tbsp apple cider vinegar
- 1 tbsp toasted sesame oil
- 1/2 cup water or vegetable broth
- 1 tsp cornstarch mixed with 1 tbsp cold water (for slurry)
- 1 tbsp toasted sesame seeds (optional, for garnish)
- 2 green onions, thinly sliced (optional, for garnish)
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Instructions
- Wash and core the cauliflower, cutting it into bite-sized florets, and pat dry.
- In a mixing bowl, whisk flour, cornstarch, baking powder, salt, and garlic powder. Slowly stir in seltzer water until smooth.
- Coat cauliflower florets in the batter and air fry at 375°F (190°C) for 15-20 minutes, flipping halfway through.
- Repeat the process for any remaining florets.
- In a saucepan, combine Gochujang, maple syrup, soy sauce, light brown sugar, garlic, ginger, vinegar, sesame oil, and water or vegetable broth. Heat until simmering.
- Prepare a slurry with cornstarch and cold water, then whisk into the sauce to thicken.
- Toss air-fried cauliflower in the sauce, serve garnished with sesame seeds and green onions.
Notes
- Notes
- Enjoy this dish over rice, in tacos, or as a salad topping. Adjust spice levels by modifying Gochujang to taste.