Air-Fried Korean Chili Cauliflower (Gochujang)

Get Ready for a Flavor Explosion!

Ever craved something crispy, spicy, and downright delicious? The Air-Fried Korean Chili Cauliflower is about to become your new favorite dish! This recipe is not just healthy; it packs a punch with its zesty gochujang sauce. Imagine tender cauliflower florets coated in a light, crispy batter, perfectly spiced to awaken your taste buds. Plus, it’s air-fried, meaning you can indulge without the guilt. What’s not to love?

Why Make This Recipe

There’s a lot to adore about this recipe. First off, it’s incredibly easy to whip up. Say goodbye to complicated steps and excessive clean-up! Just a few bowls and your trusty air fryer (or oven), and you’re golden.

Also, it’s budget-friendly! With simple ingredients and plenty of flavor, this dish won’t break the bank. Plus, it’s family-friendly, so everyone can dig into this deliciousness without any fuss. Who doesn’t want that?

Ingredients

You don’t need fancy stuff — just these basics!

• 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 (for sauce)
• 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 the baking sheet and put parchment onto the cooling rack. This helps the cauliflower get a crispier exterior.
3. Cut the cauliflower into small florets.
4. In a large bowl, mix the tempura batter’s dry ingredients. Stir in the cold seltzer water until just combined. The batter should be as thick as pancake batter—if too thin, add 1 tbsp flour at a time until it thickens.
5. Coat the cauliflower evenly in the tempura batter and place it in a single layer on the rack or in the air fryer basket. Avoid overcrowding; do multiple batches if needed.
6. Lightly spray the cauliflower with cooking spray or brush with about 1-2 tbsp of oil. Air fry for 17 minutes, flipping halfway. If baking, do it for 20-22 minutes.
7. Make the sauce: Mix all remaining ingredients in a bowl.
8. Toss the cauliflower with the sauce after cooking.

How to Make Air-Fried Korean Chili Cauliflower (Gochujang) (Overview)

This dish is super straightforward and so satisfying! Start by prepping your cauliflower—the more florets, the better. Then, it’s just mixing your tempura batter until it’s the perfect consistency. Give that cauliflower a nice coat, pop it in the air fryer, and let it work its magic. Pro tip: Don’t skip toasting the garlic; it adds that extra depth of flavor!

How to Serve Air-Fried Korean Chili Cauliflower (Gochujang)

Try serving this dish on a vibrant platter, and watch the colors pop! The golden brown cauliflower contrasts beautifully with the green onion and white sesame seeds. Pair it with a side of fluffy rice or maybe some crunchy veggies. With that savory aroma wafting through your kitchen, your guests (or family) won’t be able to resist going back for seconds!

How to Store Air-Fried Korean Chili Cauliflower (Gochujang)

You can keep leftover cauliflower in an airtight container in the fridge for up to 3 days. For long-term storage, pop it in the freezer, where it’ll stay good for about a month. When reheating, a quick reair-fry or bake at 350°F makes it crispy again—no one wants a soggy cauliflower, right?

Tips to Make Air-Fried Korean Chili Cauliflower (Gochujang)

• Timing is key: Don’t rush the flipping process; a mid-way flip helps with even cooking.
• Ingredient swaps: If you’re not keen on maple syrup, honey or coconut sugar work too!
• Texture tips: For extra crunch, add a little more cornstarch to the batter.
• Use fresh ingredients for a burst of flavor—especially the ginger and garlic. Trust me!
• Feel free to adjust the spiciness level based on your taste preferences.

Variation

Feeling adventurous? Try swapping the cauliflower for broccoli or sweet potatoes for a different twist. You can also make it fully vegan by using a plant-based sweetener in the sauce. Don’t be shy; mix it up!

FAQs

Can I make this in the oven instead of the air fryer?
Absolutely! Just follow the baking instructions and keep an eye on it to avoid burning.

How spicy is the gochujang sauce?
It can be quite spicy! Adjust the amount based on your heat tolerance or use a milder sauce.

Can I make this ahead of time?
Yes! Prep the cauliflower and batter, then store it in the fridge for a day before cooking. Just make sure to toss it in the batter right before air frying!

📌 Pin this recipe for your next cozy dinner night!

Air-Fried Korean Chili Cauliflower

A crispy and spicy dish featuring cauliflower florets coated in a zesty gochujang sauce, perfect for a healthy treat.

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Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Course Appetizer, Snack

Cuisine Korean

Servings 4 servings

Calories 250 kcal

Ingredients

  

For the Tempura Batter

• 1.5 cups gluten-free flour blend (or brown rice flour)
• 2 tbsp cornstarch
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp garlic powder
• 0.25 tsp black pepper
• 1.75 cups seltzer water (extra cold)

For the Cauliflower

• 2 medium heads cauliflower (cut into florets, about 650g)

For the Sauce

• 0.5 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)
• 0.25 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
• 0.25 cup mirin
• 2 tbsp cornstarch (for sauce)
• toasted sesame oil (or vegetable oil)
• 0.25 cup chopped green onion
• 1 tbsp toasted white sesame seeds

Instructions

 

Preparation

• Preheat the air fryer to 400°F (or your oven to 425°F if baking).
• Line the air fryer pan with parchment paper. If baking, place a cooling rack on the baking sheet and put parchment onto the cooling rack.
• Cut the cauliflower into small florets.

Making the Tempura Batter

• In a large bowl, mix the dry ingredients for the tempura batter. Stir in the cold seltzer water until just combined. The batter should be as thick as pancake batter—if too thin, add 1 tbsp flour at a time until it thickens.

Cooking

• Coat the cauliflower evenly in the tempura batter and place it in a single layer on the rack or in the air fryer basket. Avoid overcrowding; do multiple batches if needed.
• Lightly spray the cauliflower with cooking spray or brush with about 1-2 tbsp of oil. Air fry for 17 minutes, flipping halfway. If baking, do it for 20-22 minutes.

Making the Sauce

• Mix all remaining sauce ingredients in a bowl.
• Toss the cauliflower with the sauce after cooking.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For long-term storage, freeze for about a month. Reheat in the air fryer or bake at 350°F.

Keyword Air-Fried Cauliflower, Gochujang, Healthy Snack, Vegan Option