Description
Crispy sweet & spicy cauliflower delivers Korean-inspired flavors that dance across your palate with bold, irresistible charm. Crunchy golden florets glazed in a tangy sauce promise a delightful culinary adventure you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 medium head cauliflower, cut into florets
Dry Coating Ingredients:
- ½ cup all-purpose flour (or gluten-free flour)
- ½ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Sauce and Flavor Ingredients:
- ½ cup water
- 1 tablespoon oil (for baking)
- ⅓ cup honey (or maple syrup for vegan)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sriracha (adjust for spice level)
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- ½ teaspoon ginger, grated
- ½ teaspoon red pepper flakes (optional, for extra heat)
- 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
- 1 tablespoon sesame seeds
- 2 green onions, chopped
Instructions
- Thoroughly combine flour, cornstarch, water, salt, pepper, and garlic powder in a mixing bowl until a silky, uniform batter forms without any lumps.
- Carefully coat each cauliflower floret completely in the prepared batter, ensuring even coverage and allowing excess batter to gently drip off.
- Arrange the battered florets on a lightly greased baking sheet, positioning them with slight separation to promote optimal crispiness and prevent sticking.
- Heat the oven to 425F (220C) or set the air fryer to 375F (190C), creating an environment for achieving a golden, crispy exterior.
- Position the prepared baking sheet or air fryer basket in the preheated cooking device, allowing the cauliflower to transform into a crunchy, appetizing dish.
- Cook until the battered cauliflower develops a rich, golden-brown color and achieves a satisfying crunch, indicating it is perfectly cooked and ready to be enjoyed.
Notes
- Use a non-stick baking sheet or parchment paper to prevent cauliflower from sticking and ensure crispy edges.
- Pat cauliflower florets completely dry before battering to help the coating adhere better and create a crunchier texture.
- For a gluten-free version, swap regular flour with rice flour or a gluten-free all-purpose blend that maintains the same crispy consistency.
- Adjust spice levels by adding cayenne pepper or reducing hot sauce in the sauce mix, making the dish adaptable to different heat tolerances.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 227
- Sugar: 14 g
- Sodium: 371 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg