Ingredients
Scale
- 2 medium heads cauliflower ( cut into florets (about 650g))
- 1 ½ cups gluten-free flour blend (or brown rice flour)
- 2 tbsp cornstarch
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp garlic powder
- ¼ tsp black pepper
- 1 ¾ cups seltzer water (extra cold)
- ½ cup maple syrup ( or agave nectar (reduce to ¼ cup if sensitive to sweetness))
- 6 tbsp soy sauce (use low-sodium if sensitive to salt)
- ¼ cup light brown sugar
- 3 tbsp minced garlic ( 2–3 cloves)
- 2 tbsp minced fresh ginger
- 2 tbsp apple cider vinegar
- 1 tbsp toasted sesame oil
- 5 tbsp Korean Chili Paste or sauce
- ¼ cup mirin
- 2 tbsp cornstarch
- toasted sesame oil (or vegetable oil)
- ¼ cup chopped green onion
- 1 tbsp toasted white sesame seeds
- 1 lime
Instructions
- Preheat the air fryer to 400°F (or your oven to 425°F if baking).
- Line the air fryer pan with parchment paper. If baking: put a cooling rack on the baking sheet. Place parchment onto the cooling rack. This will help the cauliflower get a crispier exterior while baking.
- Cut the cauliflower into small florets.
- In a large bowl, combine tempura batter dry ingredients. Stir in the cold seltzer water until just combined. It should be the consistency of a very thick pancake batter. If it is too thin, add 1 tbsp of gluten free flour at a time until it reaches the correct consistency.
- Coat the cauliflower evenly in tempura batter and place it on the rack / baking sheet or in your air fry basket. Make sure the cauliflower is in a single layer and do not over-crowd the basket. You may need to do multiple batches depending on how big your air fryer is.
- Spray the cauliflower with cooking spray or brush with about 1-2 tbsp of oil. Air fry for 17 minutes (flipping halfway). Bake for 20-22 minutes (flipping halfway).
- Make the Sauce:
- Toss the Cauliflower with the Sauce: