Description
A crispy and flavorful dish featuring cauliflower coated in a spicy gochujang sauce, perfect for appetizers or healthy meals.
Ingredients
- 2 medium heads of cauliflower, cut into small florets
- 1 cup gluten-free flour blend
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 cup extra cold seltzer water
- Cooking spray or oil for coating
- 2 tbsp maple syrup
- 2 tbsp soy sauce
- 2 tbsp light brown sugar
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tbsp apple cider vinegar
- 1 tbsp toasted sesame oil
- 2 tbsp Korean chili paste
- 1 tbsp mirin
- 1-2 tsp cornstarch (for sauce)
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Instructions
- 1. Preheat air fryer to 400°F or oven to 425°F.
- 2. Line air fryer basket with parchment paper or place a cooling rack on a baking sheet with parchment.
- 3. Cut cauliflower into small, uniform florets.
- 4. In a large bowl, mix gluten-free flour, cornstarch, baking powder, salt, garlic powder, and black pepper.
- 5. Slowly add seltzer water to the dry mix until a thick pancake-like batter forms.
- 6. Coat the cauliflower florets in the batter and arrange in a single layer in the air fryer or on the cooling rack.
- 7. Lightly spray with cooking spray. Air fry for 17 minutes, flipping halfway, or bake for 20-22 minutes, flipping at the halfway mark.
- 8. In a separate bowl, combine maple syrup, soy sauce, brown sugar, minced garlic, ginger, apple cider vinegar, sesame oil, Korean chili paste, mirin, and cornstarch. Mix until smooth.
- 9. Once the cauliflower is cooked, toss it in the sauce immediately.