Ingredients
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1/2 cup rice flour
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1 tbsp corn flour (optional)
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Salt, to taste
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Crushed black pepper, to taste
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1 tsp chili flakes
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Chilled water (enough to make a thick batter)
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Bread crumbs (for coating)
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Oil (for brushing)
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3 tbsp soy sauce
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1 tbsp chili sauce
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2 tsp gochujang (Korean chili paste)
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Salt, to taste
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1 tsp chili flakes
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1.5 tbsp roasted white sesame seeds
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2-3 tsp oil
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1-1 tsp finely chopped ginger
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1-1 tsp finely chopped garlic
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1 tsp corn flour (to thicken the sauce)
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2 tbsp water (for cornflour slurry)
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1 tbsp honey
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White sesame seeds
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Fresh coriander (optional)
About
Korean crispy cauliflower is a popular vegan or vegetarian option, often served as an appetizer or side dish in Korean-inspired meals or fusion cuisine. The use of an air fryer in this recipe offers a healthier version, significantly reducing the oil while still maintaining a crispy texture. It features crispy, golden-brown cauliflower florets coated in a flavorful, spicy-sweet glaze. The cauliflower is typically battered, seasoned, and air-fried (or deep-fried) to create a crispy texture.
Steps
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1
Done
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Cut cauliflower into large florets (big chunks). |
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2
Done
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In a bowl, combine rice flour, corn flour (optional), salt, crushed black pepper, chili flakes, and chilled water. Stir to make a thick batter (not runny). |
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3
Done
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Dip each cauliflower floret into the batter, ensuring an even coat. Then, sprinkle bread crumbs on the batter-coated cauliflower. |
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4
Done
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Preheat the air fryer to 180°C (356°F). Place cauliflower in the air fryer tray, brush with oil, and air fry for 20-25 minutes. Flip the florets halfway (around 12 minutes) for even cooking. |
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5
Done
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Alternatively, deep fry the battered cauliflower until golden and crispy. |
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6
Done
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In a bowl, mix soy sauce, chili sauce, gochujang, chili flakes, sesame seeds, and salt to taste. Set aside. |
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7
Done
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Heat oil in a pan over medium flame, add chopped ginger and garlic, and sauté until fragrant. Add the prepared sauce to the pan and stir. If the sauce is too thick, add a few spoons of water. |
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8
Done
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Mix corn flour with 2 tbsp of water to make a slurry, then add it to the sauce. Stir and cook until the sauce thickens. Once the sauce has thickened, remove from heat and let it cool slightly, then stir in the honey. |
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9
Done
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Toss the air-fried (or deep-fried) cauliflower florets into the sauce, ensuring they are evenly coated. |
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10
Done
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Garnish with additional sesame seeds and fresh coriander. Serve hot and enjoy! |
