Cook and Scale
Korean Cauliflower Bites
4 servings · 35 min total
Crispy air-fried cauliflower tossed in a sweet, spicy gochujang glaze. A vegan appetizer with serious flavor.
Ingredients
- 1 cauliflower, cut into florets
- 100 g wheat flour
- 1¼ dl water
- 1 tsp garlic powder
- 1 tsp onion powder
- salt to taste
- 3 tbsp gochujang
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 garlic, minced
- 1 tsp sesame seeds
- 2 spring onion, thinly sliced
Contains: Gluten, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Batter the cauliflower florets — Whisk the flour, water, garlic powder, onion powder, and salt into a smooth batter. Toss the cauliflower florets in the batter to coat evenly.
- 2.
Air fry until crisp — Preheat the air fryer to 200°C. Arrange the battered cauliflower in a single layer and cook for 15 minutes, shaking halfway, until golden and crisp.
- 3.
Make the gochujang glaze — Meanwhile, whisk together the gochujang, soy sauce, rice vinegar, brown sugar, sesame oil, and garlic in a small saucepan and simmer for 3 minutes until glossy and slightly thickened.
- 4.
Toss in the glaze — Toss the hot cauliflower bites in the gochujang glaze until fully coated, then sprinkle with sesame seeds and scallions before serving.