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–+ servings

Air-Fried Korean Chili Cauliflower (Gochujang)

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Latest, Lunch, Side Dish, Vegetarian
Cuisine Korean
Keyword Air-Fried Korean Chili Cauliflower (Gochujang)
Servings 6
Crispy, spicy, and vegan! This Gochujang cauliflower is a perfect bold-flavored dish.

Ingredients

For the Cauliflower Tempura:

  • 2 medium heads cauliflower about 650g, cut into florets
  • 1½ 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
  • 1¾ cups cold seltzer water

For the Gochujang Chili Sauce:

  • ½ cup maple syrup or agave nectar
  • 6 tbsp soy sauce low sodium if preferred
  • 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 Gochujang
  • ¼ cup mirin
  • 2 tbsp cornstarch for thickening

For Serving:

  • 1 tbsp sesame oil or vegetable oil
  • ¼ cup chopped green onion
  • 1 tbsp toasted white sesame seeds
  • 1 lime cut into wedges
  • Steamed rice optional

Instructions

Step 1: Preheat and Prep

  • Set your air fryer to 400°F (or oven to 425°F if baking). Line the air fryer tray with parchment paper. If using the oven, place parchment on a wire rack over a baking sheet for maximum crisp.
  • Cut cauliflower into bite-sized florets and set aside.

Step 2: Make the Tempura Batter

  • In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, garlic powder, and pepper. Stir in the cold seltzer water until the mixture resembles thick pancake batter. Add more flour if it's too thin.

Step 3: Coat and Air Fry

  • Dip the cauliflower florets into the batter, letting excess drip off, and place in a single layer in the air fryer basket. Spray or brush lightly with oil.
  • Air Fry for 17 minutes, flipping halfway through.
  • Bake for 20-22 minutes, also flipping halfway.
  • Work in batches if necessary—don’t overcrowd!

Step 4: Blend the Sauce

  • While the cauliflower cooks, combine all sauce ingredients (except cornstarch) in a blender and process until smooth, about 1 minute.
  • In a separate small bowl, mix ¼ cup of this sauce with 2 tbsp cornstarch to make a slurry.
  • Pour the blended sauce into a saucepan and bring to a gentle simmer. Stir in the slurry and cook for 3–5 minutes until thickened. Remove from heat.

Step 5: Sauce and Sizzle

  • Heat a large non-stick pan or wok with 1 tbsp sesame oil. Add the cooked cauliflower and pour over the thickened sauce. Toss and stir-fry for about 3 minutes until evenly coated and sticky.