Air-Fried Gochujang-Maple Cauliflower Bites

  

 

Ingredients

1 cup whole milk

 

3/4 cup all-purpose flour

 

2/3 cup cornstarch

 

1 1/2 tsp. garlic powder

 

3/4 cup plus 3 Tbsp. pure maple syrup, divided

 

5 Tbsp. gochujang, divided

 

2 1/4 tsp. kosher salt, divided

 

1 1/2 cups breadcrums

 

3/4 cup sweetened flaked coconut

 

1 medium (2-lb.) head cauliflower, cut into bite-size florets (about 6 cups)

 

1/3 cup plus 2 tsp. rice vinegar, divided

 

3/4 cup mayonnaise

 

Cooking spray

 

Sliced scallions, for topping

Directions

Whisk milk, flour, cornstarch, garlic powder, 1 tablespoon syrup, 1 tablespoon gochujang, and 1 teaspoon salt in a large bowl until smooth. Stir together breadcrumbs, coconut, and 3/4 teaspoon salt in a shallow dish.

Working in batches, coat cauliflower in milk mixture until fully coated, letting excess drip off. Place in breadcrumbs mixture, tossing to coat fully. Transfer to a large rimmed baking sheet.

Preheat air fryer to 400°F for 5 minutes. Meanwhile, make the glaze: Whisk 1/3 cup vinegar, 3/4 cup syrup, and 3 tablespoons gochujang in a large bowl.

Whisk mayonnaise and remaining 2 tablespoons syrup, 1 tablespoon gochujang, 2 teaspoons vinegar, and 1/2 teaspoon salt in a small bowl; cover and refrigerate.

Working in about 3 batches, coat breaded cauliflower with cooking spray and place in air fryer basket in a single layer. Cook, turning once halfway through, until golden brown and crispy, 8 to 10 minutes per batch.

Add fried cauliflower to glaze, tossing to coat evenly. Use a slotted spoon to return to air fryer basket, letting excess glaze drip back into bowl. Cook until glaze is caramelized, about 5 minutes. Place on a wire rack set inside a large rimmed baking sheet; cover loosely with aluminum foil to keep warm. Repeat frying and tossing process with remaining cauliflower and glaze. Top with scallions, and serve with mayonnaise mixture for dipping.

Tip - After breading, freeze cauliflower, uncovered, until firm, about 1 hour. Transfer to a freezer-safe large resealable bag. Keep in freezer for up to 3 months. Cook from frozen. Mayo sauce can stored in an airtight container in refrigerator for up to 1 week. Reheat leftovers in the air fryer.

 

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