Description
Crispy air-fried cauliflower florets coated in a sweet and spicy gochujang-maple glaze, perfect for snacking or as an appetizer.
Ingredients
Scale
- 1 medium head cauliflower, cut into bite-sized florets (about 4 cups)
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 tablespoon neutral oil (canola, avocado, or light olive oil)
- 2 tablespoons gochujang
- 2 tablespoons pure maple syrup
- 1 tablespoon soy sauce (low-sodium if desired)
- 1 teaspoon rice vinegar
- 1/2 teaspoon garlic powder
- 1 teaspoon sesame seeds
- 1 stalk green onion, finely sliced
Instructions
- Preheat your air fryer to 400°F (200°C) for 5 minutes.
- In a large bowl, toss cauliflower florets with oil, cornstarch, and salt until fully coated.
- Lightly spray the air fryer basket with non-stick spray. Arrange cauliflower in a single layer in the basket and cook in batches if needed.
- Air fry for 12 to 15 minutes, shaking halfway through cooking until crispy and golden. Check doneness and cook an extra 1-2 minutes if needed.
- While the cauliflower cooks, heat the sauce: In a small saucepan, combine gochujang, maple syrup, soy sauce, rice vinegar, and garlic powder. Stir and heat for 2 to 3 minutes until slightly thickened.
- Transfer cooked cauliflower to a bowl and toss immediately with the warm sauce until evenly coated.
- Garnish with sesame seeds and sliced green onions before serving.
Notes
For a gluten-free version, ensure your soy sauce is gluten-free or use tamari. Adjust gochujang and maple syrup for desired spice level.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 125
- Sugar: 15g
- Sodium: 700mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2.5g
- Protein: 3g
- Cholesterol: 0mg