Air-Fried Korean Chili Cauliflower (Gochujang)
Enjoy crispy Air-Fried Korean Chili Cauliflower (Gochujang) coated in spicy sauce! Try this flavorful vegan dish today!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 4 servings 1x
- Category: Appetizer/Main
- Method: Air frying/Baking
- Cuisine: Korean
Ingredients
Scale
- 2 medium heads cauliflower (cut into florets; about 650g)
- 1 ½ cups gluten-free flour blend (or brown rice flour)
- 2 tbsp cornstarch
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp garlic powder
- ¼ tsp black pepper
- 1 ¾ cups seltzer water (extra cold)
- ½ cup maple syrup (or agave nectar; reduce to ¼ cup if sensitive to sweetness)
- 6 tbsp soy sauce (use low-sodium if sensitive to salt)
- ¼ 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
- 5 tbsp Korean Chili Paste or sauce
- ¼ cup chopped green onion
- 1 tbsp toasted white sesame seeds
- 1 lime
Instructions
- Preheat your air fryer to 400°F (or your oven to 425°F).
- Cut the cauliflower into small florets.
- In a large bowl, combine all dry ingredients for the batter.
- Stir in the cold seltzer water until just combined. Aim for thick pancake batter consistency; adjust with more flour if needed.
- Coat each cauliflower floret evenly in tempura batter. Arrange them in a single layer on your prepared surface.
- Spray with cooking spray or brush lightly with oil and cook: Air fry for about 17 minutes, flipping halfway through, or bake for approximately 20-22 minutes, also flipping halfway.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 10g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg