Air fryer recipe · Starters
Gochujang Cauliflower Bites
Golden cauliflower florets tossed in a glossy, fiery-sweet Korean chilli glaze.
- 25 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 80kcal
- 2.5 gprotein
- 15.5 gcarbs
- 1.3 gfat
- 1.9 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cauliflower1 medium head
- Rice flour5 tbsp
- Gochujang paste2 tbsp
- Maple syrup1.5 tbsp
- Rice vinegar1 tbsp
- Sesame seeds1 tbsp
Method
Cut and batter
Break the cauliflower into even bite-sized florets so they cook through at the same rate. Whisk the rice flour with enough water to make a thin, pancake-like batter, then dip each floret to coat it lightly.
Pre-crisp the florets
Shake the excess batter off each floret and spray them with a little oil. This first crisping sets a crackly shell before the sticky glaze goes on, so they do not turn soggy later.
Simmer the glaze
Stir the gochujang, maple syrup and rice vinegar in a pan over low heat until it loosens into a pourable glaze. Taste it and add a splash of water if it feels too sharp or too thick.
Coat the bites
Tip the crisped florets into the warm glaze and fold gently until every piece is evenly coated. Scatter the sesame seeds over the top for a nutty crunch against the soft florets.
Air-fry to set
Return the glazed florets to the basket and air-fry at 190C for 8 min to caramelise the coating. They should look glossy and lacquered with edges that are slightly charred.
