Description
Deliciously crispy air-fried cauliflower tossed in a spicy gochujang sauce, perfect as a snack or side dish.
Ingredients
- 2 medium heads of 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 extra cold seltzer water
- ½ cup maple syrup (or agave nectar)
- 6 tbsp soy sauce (low-sodium if preferred)
- ¼ cup light brown sugar
- 3 tbsp minced garlic (about 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 mirin
- 2 tbsp cornstarch
- Toasted sesame oil (or vegetable oil)
- 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 if you prefer baking).
- Cut the cauliflower into small, even florets.
- Mix the dry ingredients for the tempura batter in a large bowl.
- Gradually stir in the cold seltzer water to achieve a thick pancake batter consistency.
- Coat the cauliflower evenly with the tempura batter.
- Place them in a single layer in the air fryer basket or on the prepared cooling rack in the oven.
- Spray the cauliflower lightly with cooking spray or brush with oil.
- Air fry for about 17 minutes, flipping halfway through, until golden brown and crispy.
- While the cauliflower cooks, prepare the sauce by mixing all the sauce ingredients in a bowl.
- Toss the cooked cauliflower in the sauce until fully coated.
Notes
Use fresh cauliflower for the best texture and adjust chili paste according to heat preference.