Crispy Cauliflower with Gochujang Ketchup
TO AIR FRY: air fry at 350 degrees for about 15 minutes, tossing or rotating trays halfway through. Repeat until all of the cauliflower is cooked.
Servings: 6
Ingredients
- 1 head cauliflower cut into florets or 1 to 1 1/2 inch pieces
- 2 large eggs whisked
- 2 cups panko
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/4 to 1/2 teaspoon black pepper
For the gochujang ketchup:
- 1/2 cup low sodium soy sauce
- 1/4 cup brown sugar
- 1 tablespoon brown rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger minced
- 2 cloves garlic minced
- 1 heaping tablespoon gochujang
- 1 tablespoon cornstarch
- fresh scallions or green onions diced for garnish, optional
- sesame seeds for garnish, optional
Instructions
For the cauliflower:
- Preheat your oven to 400 degrees. Prepare two lined baking sheets. If you have an oven safe rack to place onto the baking sheet for your cauliflower to sit on, even better.
- Using medium sized shallow bowls, prep workstation with the cauliflower, whisked eggs, and the panko. Season the panko with the garlic powder, salt and pepper and mix to combine. One at a time, dip the cauliflower into the eggs and then into the panko mixture and place on your prepared baking sheet. Bake in the oven for about 25 to 30 minutes (depending on how crispy you want the cauliflower), flipping or tossing the cauliflower halfway through baking.
For the gochujang ketchup:
- Combine the all of ingredients from the soy sauce to the cornstarch in a small saucepan over medium heat, whisking until smooth and thickened, about 5 minutes. Remove from heat and pour into a little serving dish or bowl.
- To serve: Garnish the cauliflower with diced green onions and sesame seeds if desired. Enjoy with the gochujang ketchup!