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–+ servings

Crispy, Spicy, Air-Fried Korean Chili Cauliflower (Gochujang)

Cook Time 40 minutes
Course Dinner
Cuisine Asian
Servings 5
Air-fried Korean chili cauliflower in gochujang sauce—crispy, spicy, vegan magic.

Ingredients

Cauliflower & Tempura Batter

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

Korean Chili Sauce

  • ½ cup maple syrup or agave nectar; reduce to ¼ cup if sensitive to sweetness
  • 6 tbsp soy sauce use low-sodium if desired
  • 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 slurry

For Serving

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

Instructions

Step 1: Prep the Air Fryer or Oven

  • Preheat the air fryer to 400°F (or oven to 425°F).
  • Line the air fryer pan with parchment paper, or if baking, place a cooling rack over a baking sheet lined with parchment. This setup helps ensure a crispy exterior.

Step 2: Make the Tempura Batter

  • In a large bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, and black pepper.
  • Stir in cold seltzer water until the mixture is the consistency of thick pancake batter. If it’s too thin, add flour one tablespoon at a time.

Step 3: Coat and Cook the Cauliflower

  • Dip cauliflower florets into the batter, shaking off excess.
  • Arrange in a single layer in the air fryer basket or on the prepared baking sheet. Avoid overcrowding.
  • Lightly spray or brush with oil.
  • Air fry for 17 minutes (flip halfway), or bake for 20-22 minutes (flip halfway), until golden and crisp.

Step 4: Make the Gochujang Sauce

  • Combine maple syrup, soy sauce, brown sugar, garlic, ginger, vinegar, sesame oil, gochujang, and mirin in a blender. Blend on high for about 1 minute until smooth.
  • Make a slurry by mixing ¼ cup of the blended sauce with cornstarch until smooth.
  • Pour the remaining sauce into a saucepan over medium-low heat. Add the slurry and simmer for 3-5 minutes, stirring, until thickened.

Step 5: Toss and Finish

  • Heat 1 tbsp sesame oil or vegetable oil in a wok or large pan.
  • Add the crispy cauliflower and pour in the thickened sauce.
  • Toss gently for about 3 minutes until evenly coated and sticky.