Ingredients
Scale
- 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 cold seltzer water
- ½ cup maple syrup
- 6 tbsp soy sauce
- ¼ cup light brown sugar
- 3 tbsp minced garlic
- 2 tbsp minced fresh ginger
- 2 tbsp apple cider vinegar
- 1 tbsp toasted sesame oil
- 5 tbsp Korean chili paste
- ¼ cup chopped green onion
- 1 tbsp toasted white sesame seeds
- 1 lime
Instructions
- Preheat your air fryer to 400°F (or oven to 425°F).
- Line the air fryer basket with parchment paper or place parchment on a cooling rack for baking.
- In a bowl, mix gluten-free flour, cornstarch, baking powder, salt, garlic powder, and black pepper. Gradually stir in cold seltzer until you achieve a thick batter.
- Coat each cauliflower floret in the batter and arrange them in a single layer in the air fryer or on the prepared baking tray.
- Lightly spray with cooking oil and cook for 17 minutes in the air fryer (or bake for 20-22 minutes), flipping halfway through.
- In a separate bowl, whisk together maple syrup, soy sauce, brown sugar, minced garlic, ginger, apple cider vinegar, sesame oil, and gochujang to create the sauce.
- Toss cooked cauliflower in the sauce before serving and garnish with green onion and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Main
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg