Description
This recipe features crispy, tender cauliflower florets coated in a vibrant, sticky Buffalo-Gochujang Orange Glaze. It offers a spicy, sweet, and tangy kick, making it a healthy and satisfying meal or appetizer perfect for busy families.
Ingredients
- 1 large head fresh cauliflower, (approx. 700-800g) cut into 1-1.5 inch florets
- 1 cup (120g) all-purpose flour
- 2 Tbsp (15g) cornstarch
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp smoked paprika
- 0.5 cup (120ml) cold water or unsweetened plant-based milk
- 0.5 cup (120ml) Buffalo sauce
- 2 Tbsp (30g) Gochujang (Korean Chili Paste)
- 0.25 cup (60ml) fresh orange juice
- 1 tsp orange zest
- 1 Tbsp (15ml) honey or maple syrup
Instructions
- Prepare Cauliflower: Wash and thoroughly dry one large head of cauliflower. Cut into uniform, bite-sized florets, about 1-1.5 inches.
- Prepare Batter: In a large bowl, whisk together 1 cup all-purpose flour, 2 Tbsp cornstarch, 1 tsp garlic powder, 0.5 tsp onion powder, 0.25 tsp smoked paprika, and 0.5 cup cold water (or plant-based milk) until smooth, resembling thin pancake mix.
- Coat Cauliflower: Toss the florets in the batter until evenly coated. Arrange in a single layer on a parchment-lined baking sheet or in an air fryer basket, ensuring not to overcrowd for crispness.
- First Cook: Bake at 400F (200C) for 20-25 minutes, or air fry at 375F (190C) for 15-20 minutes, flipping halfway through. They should be tender-crisp and lightly golden.
- Prepare Glaze: While cauliflower bakes, combine 0.5 cup Buffalo sauce, 2 Tbsp Gochujang, 0.25 cup orange juice, 1 tsp orange zest, and 1 Tbsp honey (or maple syrup) in a small saucepan. Simmer for 5-7 minutes over medium heat until the glaze slightly thickens and coats a spoon.
- Glaze Cauliflower: Remove cauliflower from the oven or air fryer. Drizzle with glaze and toss gently in a large bowl to coat evenly.
- Second Cook & Serve: Return to oven (400F/200C) or air fryer (375F/190C) for another 5-10 minutes, until the glaze caramelizes slightly and the cauliflower feels sticky and crisp. Serve immediately.
Notes
Smaller florets will be crispier, while larger ones will stay more tender. If florets stick to parchment, a light brush of oil can help. Taste and adjust the glaze for spice and sweetness to your preference before coating the cauliflower. Avoid overcooking in the second glazing round to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking, Air Frying
- Cuisine: American, Korean
Nutrition
- Serving Size: 5-6 pieces (approx. 180 g)
- Calories: 280 calories
- Sugar: 12 g
- Sodium: 500 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg