Air-Fried Korean Chili Cauliflower (Gochujang)

Why Make This Recipe

Air-Fried Korean Chili Cauliflower brings a delightful twist to your veggie game. It’s crispy, spicy, and full of flavor, making it a fantastic snack or side dish. Plus, it’s a healthier choice since it uses an air fryer or oven instead of deep frying. This recipe is great for everyone, whether you are a vegetarian, looking for a gluten-free option, or just want to try something new!

How to Make Air-Fried Korean Chili Cauliflower

Ingredients

• 2 medium heads cauliflower (cut into florets, about 650g)
• 1 ½ cups gluten-free flour blend (or brown rice flour)
• 2 tbsp cornstarch
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp garlic powder
• ¼ tsp black pepper
• 1 ¾ cups seltzer water (extra cold)
• ½ cup maple syrup (or agave nectar; reduce to ¼ cup if sensitive to sweetness)
• 6 tbsp soy sauce (use low-sodium if sensitive to salt)
• ¼ cup light brown sugar
• 3 tbsp minced garlic (2-3 cloves)
• 2 tbsp minced fresh ginger
• 2 tbsp apple cider vinegar
• 1 tbsp toasted sesame oil
• 5 tbsp Korean Chili Paste or sauce
• ¼ cup mirin
• 2 tbsp cornstarch
• Toasted sesame oil (or vegetable oil)
• ¼ cup chopped green onion
• 1 tbsp toasted white sesame seeds
• 1 lime

Directions

1. Preheat the air fryer to 400°F (or your oven to 425°F if baking).
2. Line the air fryer pan with parchment paper. If baking, place a cooling rack on a baking sheet and add parchment on top.
3. Cut the cauliflower into small florets.
4. In a large bowl, combine the tempura batter dry ingredients. Stir in the cold seltzer water until just combined. The batter should be thick, like pancake batter. If it’s too thin, add 1 tbsp of flour at a time until it thickens.
5. Coat the cauliflower evenly in the tempura batter and place it in a single layer in the air fry basket or on the cooling rack. Avoid overcrowding. You might need to do it in batches.
6. Spray the cauliflower with cooking spray or brush with 1-2 tbsp of oil. Air fry for 17 minutes, flipping halfway. Bake for 20-22 minutes, flipping halfway.
7. To make the sauce: In a bowl, mix together the maple syrup, soy sauce, brown sugar, garlic, ginger, apple cider vinegar, sesame oil, Korean chili paste, mirin, and cornstarch.
8. Toss the air-fried cauliflower with the sauce until well coated.

How to Serve Air-Fried Korean Chili Cauliflower

This crispy cauliflower is perfect as a snack, appetizer, or side dish. You can serve it with a sprinkle of chopped green onions and toasted sesame seeds on top for extra flavor. Pair it with lime wedges for a zesty finish, and enjoy it with your favorite dipping sauce!

How to Store Air-Fried Korean Chili Cauliflower

If you have leftovers, let them cool completely and then store them in an airtight container in the fridge for up to 3 days. To reheat, simply put them back in the air fryer or oven for a few minutes to regain their crispiness.

Tips to Make Air-Fried Korean Chili Cauliflower

• Ensure the seltzer water is extra cold for a light and crispy texture.
• Don’t overcrowd the basket; it’s better to do in batches for even cooking.
• Experiment with the spice level of the Korean chili paste according to your taste.

Variation

If you want to switch things up, try adding different spices to the batter, like smoked paprika or cumin, for a unique flavor twist. You can also substitute the cauliflower with broccoli or brussels sprouts for variation.

FAQs

Can I make this recipe without gluten-free flour?
Yes! You can use regular all-purpose flour if you don’t need a gluten-free option.

How spicy is this dish?
The spice level depends on the Korean chili paste you use. You can adjust the amount to make it milder or spicier to fit your taste.

Can I bake this dish instead of air-frying?
Absolutely! Follow the baking instructions provided in the recipe, and you’ll still have a delicious result.

Air-Fried Korean Chili Cauliflower (Gochujang)

This recipe features tender cauliflower florets coated in a flavorful gochujang sauce, air-fried to crispy perfection. It's a delicious and healthy way to enjoy Korean-inspired flavors.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 people

Calories 250 kcal

Equipment

• Air Fryer
• Large Mixing Bowl
• Small Bowl
• Whisk

Ingredients

  

Cauliflower

• 1 head cauliflower

Coating

• 2 tbsp cornstarch
• 1 tsp garlic powder
• 0.5 tsp salt

Gochujang Sauce

• 3 tbsp Gochujang (Korean chili paste)
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 clove minced garlic

Garnish

• sesame seeds optional
• chopped green onions optional

Instructions

 

Preparation

• Cut the cauliflower into bite-sized florets. In a bowl, toss the florets with cornstarch, garlic powder, and salt until evenly coated.

Air Frying

• Preheat your air fryer to 375°F (190°C). Arrange the coated cauliflower in a single layer in the air fryer basket.

Cooking

• Air fry for 15-20 minutes, shaking the basket halfway through, until the cauliflower is tender and lightly browned.

Sauce

• While the cauliflower cooks, whisk together the gochujang, honey (or maple syrup), rice vinegar, soy sauce, sesame oil, grated ginger, and minced garlic in a small bowl.

Combine and Serve

• Once the cauliflower is done, transfer it to a large bowl and pour the gochujang sauce over it, tossing to coat evenly. Garnish with sesame seeds and green onions, if desired, and serve immediately.

Notes

For extra crispiness, ensure not to overcrowd the air fryer basket; cook in batches if necessary. Adjust the amount of gochujang to your preferred spice level. This dish can be served as a side or a light main course.