Name: Air Fried Korean Chili Cauliflower
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Korean
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)

Description

Crispy and flavorful air fried cauliflower coated in a vibrant Korean chili sauce, perfect for vegans and non-vegans alike.

Ingredients

Scale

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)

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

Enjoy this dish over rice, in tacos, or as a salad topping. Adjust spice levels by modifying Gochujang to taste.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Appetizer
Method: Air Frying
Cuisine: Korean

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 11g
Sodium: 300mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 5g
Protein: 9g
Cholesterol: 0mg

Keywords: air fryer, vegan, cauliflower, Korean, chili sauce, healthy recipe