Korean Air Fried Cauliflower Food

AIR FRYER KOREAN FRIED CAULIFLOWER

Steps:

• Preheat air fryer to 400 F.
• Cut cauliflower into florets. Toss cauliflower florets with 1 Tbsp of oil in a large bowl.
• Using an oil mister, spray the air fryer basket with oil.
• Place cauliflower florets in the air fryer basket and cook for 7 minutes. Avoid overcrowding the air fryer. Depending on the size of your air fryer, you may have to make this in 2-3 batches. Flip cauliflower using rubber tongs and cook for another 6 minutes.
• While cauliflower is frying, mix gochujang paste, ketchup, brown sugar, soy sauce, sesame oil, ginger paste, and garlic in a small saucepan. Cook over medium heat for 2-3 minutes until slightly thickens. Remove from heat.
• Toss air-fried cauliflower with the sauce. Make sure that cauliflower florets are evenly coated with the sauce. Devour immediately.
• Preheat oven to 450 F. Cover a sheet pan with aluminum foil and spray with non-stick cooking spray.
• In a bowl, toss cauliflower florets with olive oil. Spread cauliflower florets on the sheet pan. Make sure not to overcrowd the sheet pan.
• Roast cauliflower for 30 minutes.
• While cauliflower is roasting, mix gochujang paste, ketchup, brown sugar, soy sauce, sesame oil, ginger paste, and garlic in a small saucepan. Cook over medium heat for 2-3 minutes until slightly thickens. Remove from heat.
• Coat roasted cauliflower with sauce. Devour immediately.

KOREAN FRIED CAULIFLOWER

Steps:

• Make the sauce: In a small saucepan over low heat, combine the gochujang, sugar, garlic, yuzu kosho, mirin and 1 cup water. Simmer until thickened slightly and reduced by half, about 20 minutes. Remove from heat and set aside at room temperature. Sauce may be made up to two weeks ahead and stored covered and refrigerated; bring to room temperature before serving.
• Make the tempura batter: Fill a pitcher with 1 3/4 cups ice-cold water, and set aside. In a large mixing bowl, combine the tempura flour (or batter mix), egg yolk and 1 cup of the water. Whisk to blend, then add the potato starch, wheat flour and remaining 3/4 cup water. The mixture should have the consistency of thin pancake batter.
• Fill a deep fryer or large pot halfway with canola oil and bring to 350 degrees. Coat the florets with the batter and, working in batches if necessary, deep-fry until florets have a dark golden crust, 2 to 3 minutes. The crust should be crispy while the cauliflower retains some crunch.
• Remove browned florets from oil and drain on paper towels. Transfer to a warmed platter and drizzle thoroughly with sauce. Garnish with toasted sesame seeds and lime wedges. Serve hot.

AIR FRIED KOREAN CAULIFLOWER

Steps:

• Preheat your air fryer (or oven) to 400 degrees. See notes above if using an oven. (oven temp is different). Chop up your caulflower into florets or small 1-inch pieces. Using a large mixing bowl, combine and whisk together all of the ingredients from the almond flour* to the soy sauce. If the batter seems too thick, you can add another tablespoon of water. Taste, and adjust anything as needed.
• Add the cauliflower into the bowl and mix together until all of the cauliflower is nicely coated with the gochujang batter. If making the "crunchy cauliflower", coat each one in panko and proceed.
• When the air fryer is preheated and ready to go, place the cauliflower into your air fryer drawer or on the racks and air fry for about 8 minutes, rotating the trays halfway through. Be sure to watch your cauliflower so it doesn't burn. Repeat until all of the cauliflower is air fried or baked.
• When serving: garnish with some green onions and sesame seeds. Enjoy this Korean cauliflower just by itself, or in a taco or wrap or with a bowl of rice. Enjoy!