Description
A quick and easy recipe for crispy, spicy, and sticky cauliflower with Korean flavors, perfect for a satisfying dinner at home.
Ingredients
For the Cauliflower
- 1 large head Fresh cauliflower (Cut into medium-sized florets)
For the Sauce
- 3 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons Soy sauce (For salt and umami)
- 1 tablespoon Maple syrup (To balance the spice)
- 1 clove Garlic (Minced, for added flavor)
- 1 splash Rice vinegar (To taste)
For the Crispy Batter
- 1/2 cup Cornstarch (Main crisp maker)
- 1/4 cup Flour (Use gluten-free flour if needed)
- 1/2 cup Water (Adjust until batter is thick)
- 1 teaspoon Garlic powder (For seasoning)
- 1 pinch Salt (To taste)
- 1 pinch Pepper (To taste)
Instructions
Preparation
- Preheat your air fryer to 380°F (193°C).
- Rinse the cauliflower, pat dry, and cut into medium-sized florets.
- In a bowl, whisk together cornstarch, flour, salt, pepper, garlic powder, and water until smooth.
Coating and Cooking
- Toss the cauliflower florets in the batter until coated, letting excess drip off.
- Arrange in a single layer in the air fryer and optionally spray the basket lightly.
- Air fry for 12 to 16 minutes, shaking halfway, until crispy and browned.
Making the Sauce
- While cooking the cauliflower, stir together gochujang, soy sauce, maple syrup, garlic, and a splash of vinegar in a pan over low heat for 2 to 3 minutes.
- Toss the crispy cauliflower in the sauce right before serving.
Notes
For extra crispy cauliflower, make sure to dry it thoroughly before battering and do not crowd the basket. Serve immediately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: Korean, Vegan