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–+ servings

Air-Fried Korean Chili Cauliflower (Gochujang)

A crispy and flavorful dish combining cauliflower with gochujang, perfect as an appetizer or main dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 2 medium heads cauliflower cut into florets (about 650g)
  • 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
  • 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 coating
  • toasted sesame oil or vegetable oil
  • 0.25 cup chopped green onion
  • 1 tbsp toasted white sesame seeds
  • 1 lime juice from 1 lime

Method
 

  1. Preheat your air fryer to 400°F (or your oven to 425°F if you're planning on baking).
  2. Line your air fryer pan with parchment paper. If you're baking instead, place a cooling rack on top of a baking sheet and put parchment on that.
  3. Cut your cauliflower into small florets.
  4. In a large bowl, combine all tempura batter dry ingredients. Stir in the cold seltzer water until just combined.
  5. Coat each cauliflower floret evenly in the tempura batter. Place them in your air fry basket or on the prepared rack/baking sheet in a single layer.
  6. Spray or brush with cooking spray or about one to two tablespoons of oil. Air fry for about seventeen minutes, flipping halfway through for even cooking.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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