Description
This Air Fried Korean Chili Cauliflower recipe offers a deliciously crispy and flavorful vegan dish with a spicy-sweet Korean-inspired sauce. Perfectly air fried, the cauliflower retains a crunchy texture while being coated in a vibrant, tangy glaze that combines garlic, ginger, soy sauce, and natural sweeteners. A healthy alternative to fried snacks, this recipe is gluten-free and vegan, making it suitable for a variety of diets.
Ingredients
Scale
Cauliflower and Batter
- 2 medium heads cauliflower, cut into florets
- 1 ½ cups gluten-free flour blend
- 2 tbsp cornstarch
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp garlic powder
- ¼ tsp black pepper
- 1 ¾ cups seltzer water, extra cold
- 2 tbsp apple cider vinegar
Sauce
- ½ cup maple syrup or agave nectar
- 6 tbsp soy sauce
- ¼ cup light brown sugar
- 3 tbsp minced garlic
- 2 tbsp minced fresh ginger
- 1 tbsp toasted sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (cornstarch slurry)
Instructions
- Prepare Cauliflower: Rinse the cauliflower florets thoroughly under cold water. Dry them completely using a clean kitchen towel or paper towels to ensure the batter sticks well.
- Mix Dry Ingredients: In a large bowl, combine the gluten-free flour blend, cornstarch, baking powder, garlic powder, salt, and black pepper. Mix thoroughly to distribute all ingredients evenly.
- Combine Wet Ingredients: In a separate bowl, stir together the extra cold seltzer water and apple cider vinegar, then gradually pour this wet mixture into the dry ingredients while whisking gently until you have a smooth batter with no lumps.
- Preheat Air Fryer and Coat Cauliflower: Preheat the air fryer to 375°F (190°C). Dip each cauliflower floret into the batter, ensuring they are fully coated, then carefully place them in the air fryer basket in a single layer to avoid overcrowding.
- Air Fry Cauliflower: Air fry the battered cauliflower for 15–20 minutes, shaking or tossing the basket occasionally to ensure even cooking and browning until the florets are golden and crisp.
- Prepare Sauce: While the cauliflower cooks, heat the toasted sesame oil in a skillet over medium heat. Add the minced garlic and ginger, sautéing until fragrant and lightly golden, about 2–3 minutes. Then stir in the soy sauce, maple syrup or agave nectar, and light brown sugar, bringing the mixture to a simmer.
- Thicken Sauce: Mix the cornstarch slurry (1 tbsp cornstarch with 2 tbsp water) and slowly add it to the simmering sauce while stirring continuously to avoid lumps. Cook for another 1–2 minutes until the sauce thickens to a glossy glaze.
- Toss and Serve: Transfer the air-fried cauliflower to a large bowl and pour the warm Korean chili sauce over it. Toss gently to coat all pieces evenly. Serve immediately while hot for best texture and flavor.
Notes
- Ensure the cauliflower is completely dry before dipping to help the batter adhere properly.
- Do not overcrowd the air fryer basket; cook in batches if necessary to maintain crispiness.
- Adjust the sweetness or spiciness of the sauce by modifying the maple syrup or soy sauce quantities to your taste.
- For extra heat, consider adding Korean chili flakes (gochugaru) to the sauce.
- This recipe is naturally vegan and gluten-free when using a gluten-free flour blend and tamari or gluten-free soy sauce.
