This Korean fried cauliflower finally ends up perfectly tender and gentle, with a slightly crispy exterior due to the air fryer tempura batter. It’s wonderful. Once done air frying, in a heated wok, I tossed these batter-coated florets with the sauce and some sesame oil. This additional step helps the sugars from the sauce caramelize and provides one other degree of tenderness. In a large bowl, whisk together the flour, cornstarch, baking powder, and garlic powder for the batter.
If you don’t have an air fryer no sweat, I even have shared the standard frying recipe in the recipe card under von diazs essential puerto. Mind you, frying comes with calories too thus air frying is an healthier different. This is a vegan & nut-free recipe.
Mind you you’ll be including more energy to the recipe if you’re frying. Follow the above steps till coating the cauliflower into batter. Once the cauliflower is properly coated with batter, fry the cauliflower pieces at 350 degrees for approx four minutes till golden brown and crispy. While the cauliflower is cooking, you can finish dipping the remaining cauliflower florets, then work on the sauce. Whisk together the gochujang, soy sauce, honey, sesame oil, ginger, garlic, and vinegar in a small saucepan.
This batter uses rice flour as an alternative of all-purpose flour as a result of it’s lighter and results in a less dense coating around the cauliflowers. It’s truly very comparable to a tempura batter. Welcome to The Belly Rules The Mind.
Coat the florets with the batter and, working in batches if necessary, deep-fry till florets have a darkish golden crust, 2 to three minutes. The crust must be crispy while the cauliflower retains some crunch. These cauliflowers have a fully mouthwatering, sticky exterior!
The link you used for Gochujang is NOT Gochujang. It’s a Gochujang sauce. As in, it’s a kind of sauce made with Gochujang.
Next time you visit The Cheesecake Factory, change it up and try out some of these dishes. Make certain to make use of parchment paper designed for air fryers. I like to use this parchment paper as a end result of it’s precut with holes for higher air circulation. I additionally advocate spraying cooking oil on both sides of the cauliflower to make sure every part of it’s coated in a minimum of a tiny bit of oil.
Using a slotted spoon, switch the cauliflower to a plate. Repeat with the remaining cauliflower. Serve each batch as it’s completed cooking.
Heat up a saucepan or wok with 2 tsp of sesame oil. The recipe general is fairly quick and simple to make as long as you don’t thoughts frying. This recipe uses vodka, but you can substitute another liquid for it. However, vodka makes the batter dry out quicker which helps make the cauliflower crispy. Recipes made without out may not be as crisp.
Drain over the fryer and switch to a plate lined with paper towels. For a recipe that appears so simple, there are literally fairly a few components involved since we have to make a batter and sauce for the cauliflower. That being said, it’s still not too complicated and many of the ingredients are pretty frequent. Toss the baked cauliflower with the thickened Korean Chili Sauce within the pan. Stir fry for about three minutes till evenly coated and the sauce has thickened.