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Air-Fried Korean Cauliflower

Crispy Air-Fried Korean Cauliflower with Sweet Gochujang Bliss

Experience the bold flavors of Air-Fried Korean Cauliflower drizzled in a sweet gochujang sauce for a delicious appetizer.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Korean
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower Bites
  • 1 head Cauliflower Fresh florets
  • 1 cup Gluten-Free Flour Blend Can substitute with brown rice flour
  • 1/2 cup Cornstarch Can replace with arrowroot powder
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt Adjust to taste
  • 1/2 teaspoon Black Pepper Adjust to taste
  • 1 teaspoon Garlic Powder Fresh garlic optional
  • 1 cup Seltzer Water Cold water works best
For the Sticky Gochujang Sauce
  • 1/4 cup Maple Syrup Agave nectar can replace
  • 1/4 cup Soy Sauce Low-sodium for healthier option
  • 1/4 cup Light Brown Sugar Coconut sugar can be used
  • 2 cloves Minced Garlic Adjust based on preference
  • 1 teaspoon Minced Ginger Fresh ginger recommended
  • 1 tablespoon Apple Cider Vinegar Regular vinegar can substitute
  • 1 tablespoon Toasted Sesame Oil Integral to Korean flavors
  • 1/4 cup Korean Chili Paste (Gochujang) Ensure gluten-free
  • 1 tablespoon Mirin Mix of vinegar and sugar as alternative
For Garnish
  • 2 tablespoons Chopped Green Onions
  • 1 tablespoon Sesame Seeds Toasted enhances flavor
  • 1 lime Lime Wedges For serving

Equipment

  • Air Fryer
  • Blender
  • Mixing bowl
  • Saucepan
  • Measuring Cups
  • Measuring spoons

Method
 

Instructions
  1. Preheat your air fryer to 400°F (425°F for oven) for about 5 minutes.
  2. Wash and cut the cauliflower into 1-2 inch florets.
  3. In a mixing bowl, combine gluten-free flour blend, cornstarch, baking powder, garlic powder, salt, and pepper. Gradually whisk in cold seltzer water.
  4. Dip each cauliflower floret into the batter to coat. Place in a single layer in the air fryer basket.
  5. Air fry at 400°F for 17 minutes, flipping halfway through.
  6. In a blender, combine maple syrup, soy sauce, light brown sugar, minced garlic, minced ginger, apple cider vinegar, toasted sesame oil, and gochujang, and blend until smooth.
  7. Heat the blended sauce in a saucepan and mix in cornstarch slurry, whisking until thickened for about 2-3 minutes.
  8. Toss the cooked cauliflower in the thickened sauce, stir-frying for another 3 minutes before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 300mgPotassium: 400mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 50mgCalcium: 50mgIron: 1mg

Notes

Ensure equal sizes for cauliflower florets for consistent cooking. Always preheat the air fryer for best results.

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