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Air-Fried Korean Chili Cauliflower (Gochujang)

Air-Fried Korean Chili Cauliflower (Gochujang)

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Air-Fried Korean Chili Cauliflower (Gochujang) is a must-try dish that brings together the perfect balance of crispy cauliflower and a sticky, spicy sauce. This delightful recipe is not only easy to prepare but also provides a flavor explosion thanks to the rich gochujang combined with fresh ingredients. Whether served as an appetizer, side dish, or main course, this vegan-friendly delight will impress your guests and satisfy your cravings. With its health-conscious preparation method—air-frying or baking—you can enjoy a guilt-free snack that’s both delicious and nutritious.

Ingredients

Scale
  • 2 medium heads cauliflower (cut into florets)
  • 1 ½ cups gluten-free flour blend
  • 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)
  • 6 tbsp soy sauce
  • ¼ cup light brown sugar
  • 3 tbsp minced garlic (23 cloves)
  • 2 tbsp minced fresh ginger
  • 2 tbsp apple cider vinegar
  • 1 tbsp toasted sesame oil
  • 5 tbsp Korean Chili Paste or sauce
  • 2 tbsp cornstarch for finishing touches
  • toasted sesame oil (or vegetable oil)
  • ¼ cup chopped green onion
  • 1 tbsp toasted white sesame seeds
  • 1 lime

Instructions

  1. Preheat the air fryer to 400°F (or oven to 425°F) and line the basket with parchment paper.
  2. Cut cauliflower into small florets.
  3. In a large bowl, mix gluten-free flour, cornstarch, baking powder, salt, garlic powder, and black pepper. Gradually stir in cold seltzer water until thick batter forms.
  4. Dip each cauliflower floret into the batter and place them in a single layer in the air fryer or on a lined baking sheet.
  5. Lightly spray or brush with oil and cook for about 17 minutes in the air fryer (20–22 minutes if baking), flipping halfway through until golden brown.

Nutrition