Air-Fried Korean Chili Cauliflower
A crispy and spicy dish featuring cauliflower florets coated in a zesty gochujang sauce, perfect for a healthy treat.
Ingredients
For the Tempura Batter
- 1.5 cups gluten-free flour blend (or brown rice flour)
- 2 tbsp cornstarch
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp garlic powder
- 0.25 tsp black pepper
- 1.75 cups seltzer water (extra cold)
For the Cauliflower
- 2 medium heads cauliflower (cut into florets, about 650g)
For the Sauce
- 0.5 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)
- 0.25 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
- 0.25 cup mirin
- 2 tbsp cornstarch (for sauce)
- toasted sesame oil (or vegetable oil)
- 0.25 cup chopped green onion
- 1 tbsp toasted white sesame seeds
Instructions
Preparation
- Preheat the air fryer to 400°F (or your oven to 425°F if baking).
- Line the air fryer pan with parchment paper. If baking, place a cooling rack on the baking sheet and put parchment onto the cooling rack.
- Cut the cauliflower into small florets.
Making the Tempura Batter
- In a large bowl, mix the dry ingredients for the tempura batter. Stir in the cold seltzer water until just combined. The batter should be as thick as pancake batter—if too thin, add 1 tbsp flour at a time until it thickens.
Cooking
- Coat the cauliflower evenly in the tempura batter and place it in a single layer on the rack or in the air fryer basket. Avoid overcrowding; do multiple batches if needed.
- Lightly spray the cauliflower with cooking spray or brush with about 1-2 tbsp of oil. Air fry for 17 minutes, flipping halfway. If baking, do it for 20-22 minutes.
Making the Sauce
- Mix all remaining sauce ingredients in a bowl.
- Toss the cauliflower with the sauce after cooking.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For long-term storage, freeze for about a month. Reheat in the air fryer or bake at 350°F.