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.
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.