Air-Fried Korean Chili Cauliflower (Gochujang) Recipe

Introduction

This Crispy Air Fryer Korean Chili Cauliflower is a vegan game-changer. It delivers the perfect combination of a crunchy exterior and a tender bite, all coated in a sweet, spicy, and savory gochujang glaze. Ready in under 30 minutes, it’s an ideal appetizer or main. For another quick, flavor-packed meal, try the Banh Mi Bowl (Paleo, Whole30) Recipe.

Ingredients

This vegan dish combines crispy, air-fried cauliflower florets with a sweet, spicy, and deeply savory Korean-inspired chili glaze, creating a perfect balance of texture and bold flavor.

• 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
• toasted sesame oil (or vegetable oil)
• ¼ cup chopped green onion
• 1 tbsp toasted white sesame seeds
• 1 lime

Timing

Prep Time	15 minutes
Cook Time	15 minutes
Total Time	30 minutes

Context: This Air-Fried Korean Chili Cauliflower (Vegan) recipe is about 20% faster than similar recipes that require deep-frying or longer oven baking.

Step-by-Step Instructions

Step 1 — Prepare the Cauliflower

Cut one large head of cauliflower into bite-sized florets, ensuring they are roughly the same size for even cooking. Rinse and thoroughly pat them dry with a clean kitchen towel; this is crucial for the batter to stick properly and for achieving a crisp texture in the air fryer.

Step 2 — Make the Batter

In a large bowl, whisk together ¾ cup all-purpose flour, ½ cup cornstarch, 1 teaspoon baking powder, and ½ teaspoon salt. Gradually pour in 1 cup of cold sparkling water or club soda, whisking until a smooth, pancake-like batter forms. The carbonation creates a lighter, crispier coating.

Step 3 — Coat and Air Fry

Working in batches, dip each dry cauliflower floret into the batter, letting excess drip off. Arrange the coated florets in a single layer in your air fryer basket, ensuring they do not touch. Air fry at 400°F (200°C) for 12–15 minutes, flipping halfway, until golden brown and crispy.

Tip: Do not overcrowd the basket. Cook in batches if necessary to maintain proper air circulation, which is key for perfect crispiness.

Step 4 — Prepare the Korean Chili Sauce

While the cauliflower cooks, make the sauce. In a small saucepan over medium heat, combine ¼ cup gochujang (Korean chili paste), 3 tablespoons maple syrup or agave, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon minced garlic, and 1 teaspoon grated ginger. Whisk and simmer for 3–4 minutes until slightly thickened.

Step 5 — Toss the Cauliflower

Once the air-fried cauliflower is done and still hot, transfer it to a large mixing bowl. Pour the warm Korean chili sauce over the top. Using a spatula, gently toss until every piece is evenly and generously coated with the glossy, spicy sauce.

Step 6 — Serve Immediately

Transfer your Air-Fried Korean Chili Cauliflower to a serving platter. Garnish with sliced green onions and toasted sesame seeds for freshness and crunch. This vegan dish is best enjoyed immediately while the coating is still crisp against the sticky, savory-sweet sauce.

Serving Suggestion: Serve over steamed rice with a side of quick-pickled vegetables for a complete, satisfying meal.

Nutritional Information

Calories	~180 kcal
Protein	~6 g
Carbohydrates	~25 g
Fat	~7 g
Fiber	~5 g
Sodium	~450 mg

Note: Nutritional values for this Air-Fried Korean Chili Cauliflower (Vegan) are estimates based on typical ingredients and serving size, and can vary with specific brands and preparation.

Healthier Alternatives

This Air-Fried Korean Chili Cauliflower is already a fantastic plant-based dish, but you can easily tweak it to fit different dietary needs or flavor preferences. Here are some practical swaps to try.

• Protein Swap (Tofu or Tempeh) — For a more substantial, protein-rich version, use extra-firm tofu or tempeh cubes. They’ll soak up the spicy gochujang sauce beautifully and get wonderfully crispy in the air fryer.
• Lower-Carb Option (Broccoli or Brussels Sprouts) — Swap the cauliflower for broccoli florets or halved Brussels sprouts. They offer a different texture and a slightly more bitter, nutty flavor that pairs well with the sweet-spicy sauce.
• Gluten-Free Adaptation — Ensure your gochujang paste and soy sauce are certified gluten-free. Use tamari or a dedicated gluten-free soy sauce as a direct one-to-one substitute.
• Lower-Sodium Version — Reduce the sodium by using low-sodium soy sauce or tamari, and cut any added salt in the batter. You can also slightly reduce the amount of gochujang paste, balancing it with a touch more rice vinegar for tang.
• Nut-Free & Seed-Free — Replace sesame oil with a neutral oil like avocado oil and omit sesame seeds as a garnish. The sauce will still be flavorful from the gochujang, garlic, and ginger.
• Sugar-Conscious — The recipe often calls for a sweetener like maple syrup or sugar. For a less sweet version, use a sugar-free substitute like monk fruit syrup or simply reduce the amount by half, letting the natural sweetness of the gochujang shine.
• Oil-Free Cooking — For an oil-free Air-Fried Korean Chili Cauliflower, skip the oil in the batter. Use a light spray of vegetable broth or water to help the coating adhere before air frying to prevent sticking.
• Extra Spicy Kick — Amp up the heat by adding a teaspoon of gochugaru (Korean chili flakes) to the sauce or a dash of cayenne pepper to the dry batter mix for an extra layer of spice.

Serving Suggestions

• Serve this Air-Fried Korean Chili Cauliflower as a vibrant appetizer with toothpicks for easy sharing, paired with a simple vegan ranch or extra gochujang sauce for dipping.
• Turn it into a satisfying main by serving it over a bed of steamed jasmine rice or fluffy quinoa, topped with sesame seeds and sliced green onions.
• For a fantastic vegan “bowl,” combine the cauliflower with crisp lettuce, pickled vegetables like carrots and daikon, and a scoop of kimchi (check for vegan fish sauce).
• Stuff the crispy Air-Fried Korean Chili Cauliflower into warm tortillas or lettuce cups with shredded cabbage, cilantro, and a drizzle of vegan sriracha mayo for a fusion taco night.
• Pair it with other Korean-inspired sides like cucumber salad, steamed edamame, or crispy tofu for a complete and colorful plant-based feast.
• For a casual party platter, arrange the cauliflower alongside other air-fried veggies like crispy Brussels sprouts or sweet potato fries.
• Garnish just before serving to maintain texture: a final sprinkle of toasted sesame seeds and fresh chopped cilantro or scallions adds color and a burst of freshness.

This versatile dish is perfect for game day, a quick weeknight dinner, or as the star of your next potluck. The sweet, spicy, and savory flavors make this vegan cauliflower a crowd-pleaser for any occasion.

Common Mistakes to Avoid

• Mistake: Using wet cauliflower florets, which leads to steaming instead of crisping. Fix: Pat the florets completely dry with a clean kitchen towel before coating.
• Mistake: Overcrowding the air fryer basket, preventing proper air circulation. Fix: Cook in a single layer with space between pieces for even browning.
• Mistake: Skipping the cornstarch in the batter, resulting in a soggy, less crispy coating. Fix: Always include cornstarch with your flour to create a light, crunchy crust.
• Mistake: Applying the spicy Korean chili sauce too early, making the cauliflower limp. Fix: Toss the air-fried cauliflower in the sauce just before serving to maintain texture.
• Mistake: Not preheating the air fryer, which can cause uneven cooking. Fix: Let your air fryer preheat for 3-5 minutes for a consistent, hot start.
• Mistake: Using a sauce that’s too thick, creating a gloppy, heavy coating. Fix: Thin the gochujang sauce with a little water or rice vinegar for a perfect clingy consistency.
• Mistake: Neglecting to shake or flip the cauliflower halfway through cooking. Fix: Gently shake the basket at the halfway mark to ensure all sides crisp up evenly.
• Mistake: Forgetting to season the batter, leaving the cauliflower itself bland. Fix: Add salt, garlic powder, and a pinch of sugar directly to your dry coating mix.

Storing Tips

• Fridge: Store leftover Air-Fried Korean Chili Cauliflower in an airtight container in the refrigerator for up to 3 days. Ensure it has cooled to room temperature before sealing.
• Freezer: For longer storage, freeze the cooked cauliflower on a baking sheet before transferring to a freezer-safe bag or container for up to 2 months. This prevents clumping.
• Reheat: For best results, reheat in an air fryer or conventional oven at 375°F (190°C) until crispy and hot throughout, about 5-8 minutes. Ensure the internal temperature reaches 165°F (74°C) for food safety. Microwaving is quicker but will soften the texture.

Proper storage is key to enjoying your vegan Korean chili cauliflower at its best. Always use clean, airtight containers and avoid leaving leftovers at room temperature for more than 2 hours.

Conclusion

This Air-Fried Korean Chili Cauliflower is a perfect vegan appetizer or side dish, delivering crispy texture and bold gochujang flavor. If you love air-fried cauliflower, try our Air Fryer Parmesan Cauliflower Recipe. We hope you enjoy this recipe—please leave a comment with your review and subscribe for more quick, delicious meals!

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FAQs

Can I make this Air-Fried Korean Chili Cauliflower without an air fryer?

Yes, you can bake it. Arrange the coated cauliflower on a parchment-lined baking sheet and bake at 425°F (220°C) for 20-25 minutes, flipping halfway, until crispy. Toss it in the sauce after baking for the same delicious result.

How do I make the sauce less spicy?

To reduce the heat, use less gochujang (Korean chili paste) or substitute some with a mild tomato paste. You can also add a touch more maple syrup or agave to balance the spice level in your Air-Fried Korean Chili Cauliflower.

Can I prepare the cauliflower ahead of time?

You can coat the florets and keep them refrigerated for a few hours before air frying. For best texture, cook just before serving. The sauce can also be made ahead and gently reheated before tossing with the crispy cauliflower.