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Air-Fried Korean Cauliflower with Sticky Gochujang Sauce

Air-Fried Korean Cauliflower with Sticky Gochujang Sauce Bliss

Delight in the crispy, sweet and spicy flavors of Air-Fried Korean Cauliflower with Sticky Gochujang Sauce, a vegan and gluten-free treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower Chopped into florets
For the Batter
  • 1 cup Gluten-free flour blend
  • 1/2 cup Cornstarch Swappable with tapioca flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Garlic powder
  • 1/4 teaspoon Black pepper Optional
  • 1 cup Seltzer water Cold sparkling water can be used
For the Gochujang Sauce
  • 1/4 cup Maple syrup Can substitute with agave nectar
  • 1/4 cup Soy sauce Substitute with tamari for gluten-free
  • 1 tablespoon Light brown sugar Coconut sugar can be used
  • 2 cloves Minced garlic Use fresh for best flavor
  • 1 tablespoon Minced fresh ginger Ground ginger can work in a pinch
  • 2 tablespoons Apple cider vinegar
  • 2 teaspoons Toasted sesame oil Neutral oil can substitute
  • 1/4 cup Korean Chili Paste (Gochujang) Ensure gluten-free
  • 1 tablespoon Mirin Rice vinegar mixed with sugar can substitute
For Garnishing
  • 1/4 cup Chopped green onion For garnish
  • 2 tablespoons Toasted white sesame seeds For garnish
  • 1 lime Lime For squeeze on top

Equipment

  • Air Fryer
  • Blender
  • Saucepan
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your air fryer to 400°F (or oven to 425°F) for about 5 minutes.
  2. Carefully clean and chop the cauliflower into evenly sized florets, approximately 1–2 inches each.
  3. In a large mixing bowl, whisk together the gluten-free flour blend, cornstarch, baking powder, salt, garlic powder, and black pepper until well combined. Slowly incorporate the cold seltzer water, stirring until you reach a thick pancake batter consistency.
  4. Dip each cauliflower floret into the prepared batter, ensuring an even coating.
  5. Lightly spray the battered florets with cooking spray and place them in the air fryer basket. Cook for 17 minutes, flipping halfway through.
  6. In a blender, combine all sauce ingredients except the cornstarch. Blend until smooth and well mixed. Prepare a cornstarch slurry using ¼ cup of sauce.
  7. Transfer the remaining sauce into a saucepan over medium heat. Bring it to a gentle simmer. Add the cornstarch slurry and stir until the sauce thickens, about 2–3 minutes.
  8. In a heated wok, gently toss the air-fried cauliflower with the thickened sauce, stir-frying for about 3 minutes.
  9. Serve garnished with chopped green onions, a squeeze of lime, and a sprinkle of toasted sesame seeds.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 38gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 600mgPotassium: 450mgFiber: 4gSugar: 10gVitamin A: 20IUVitamin C: 90mgCalcium: 4mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days; gochujang sauce should be kept separate to maintain crispness. Reheat in the air fryer for best results.

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