Name: Crispy Air-Fried Korean Cauliflower with Sweet Gochujang Sauce
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Ingredients: 2 medium heads Cauliflower (Cut into uniform florets); 1 cup Gluten-Free Flour Blend (Brown rice flour is a great substitution); 0.5 cup Cornstarch (Arrowroot powder can be used); 1 tsp Baking Powder (Acts as a leavening agent); 1 tsp Salt (Kosher salt recommended); 1 tsp Garlic Powder (Replace with fresh grated garlic if desired); 0.5 tsp Black Pepper (Adjust to taste); 1 cup Seltzer Water (Use extra cold for batter); 0.25 cup Maple Syrup (Agave nectar is a substitute); 0.25 cup Soy Sauce (Choose low-sodium if preferred); 0.25 cup Light Brown Sugar; 2 cloves Minced Garlic (Substitute with garlic powder if needed); 1 tbsp Minced Fresh Ginger; 2 tbsp Apple Cider Vinegar; 1 tbsp Toasted Sesame Oil; 2 tbsp Korean Chili Paste (Gochujang) (Check for gluten-free options); 1 tbsp Mirin (Can dissolve sugar in water as an alternative); 2 tbsp Sesame Oil or Vegetable Oil (For frying); 2 tbsp Chopped Green Onion; 1 tbsp Toasted White Sesame Seeds (Optional); 1 each Lime (For squeezing on top)

As I took my first bite of this Air-Fried Korean Cauliflower with Sticky Gochujang Sauce, I was transported to a bustling street market in Seoul, where the aroma of sizzling spices fills the air. This delightful dish captures the essence of Korean cuisine with its perfect blend of spicy sweetness that dances on your palate. Not only is it vegan and gluten-free, but it also makes for a quick prep and clean-up, allowing you to indulge in delicious flavors without hours in the kitchen. Whether you’re looking for a weeknight dinner or an impressive appetizer, this recipe is bound to be a crowd-pleaser. Ready to spice up your cooking routine? Let’s dive into the adventure of creating this savory delight!

Why Is This Cauliflower Recipe so Irresistible?

Flavor Explosion: Each bite of this Air-Fried Korean Cauliflower with Sticky Gochujang Sauce delivers a burst of spicy sweetness that makes your taste buds tingle.

Healthy Twist: Enjoy a classic flavor profile without sacrificing health; this dish is vegan and gluten-free.

Simplicity: The recipe is quick and easy, perfect for busy weeknights.

Versatile: Serve it as a main dish alongside steamed rice or share it with friends as a delightful appetizer.

Crowd-Pleasing: Impress dinner guests with this tasty twist on traditional comfort food, reminiscent of crispy chicken wings!

Prep Like a Pro: Want more quick meals? Check out my Salmon Pasta Minutes and Hearty Tomato Nights for easy additions to your weeknight lineup.

Air-Fried Korean Cauliflower Ingredients

For the Cauliflower

Cauliflower – Fresh medium heads cut into uniform florets provide a hearty base for this dish.

For the Batter

Gluten-Free Flour Blend – This adds structure to the tempura batter; brown rice flour is a great substitution.
Cornstarch – Helps achieve a crispy coating; arrowroot powder can be used if preferred.
Baking Powder – Acts as a leavening agent for a light, airy batter.
Salt – Enhances flavor; opt for kosher salt for the best results.
Garlic Powder – Adds a savory touch; replace with fresh grated garlic for an extra kick.
Black Pepper – Offers a slight heat; adjust according to your taste.
Seltzer Water – Use extra cold for a light and airy batter texture.

For the Sauce

Maple Syrup – Provides sweetness; agave nectar is a suitable substitute.
Soy Sauce – Contributes umami flavor; choose low-sodium if you’re monitoring salt intake.
Light Brown Sugar – Adds depth to the sauce’s sweetness.
Minced Garlic – For fresh garlicky goodness; can be swapped with garlic powder if needed.
Minced Fresh Ginger – Enhances the sauce with spicy, aromatic freshness.
Apple Cider Vinegar – Balances the sweetness with acidity.
Toasted Sesame Oil – Adds a rich, nutty flavor.
Korean Chili Paste (Gochujang) – This key ingredient delivers authentic Korean flavor; check for gluten-free options.
Mirin – Deepens the sauce flavor; dissolve a touch of sugar in water as an alternative.
Sesame Oil or Vegetable Oil – Used for frying and flavoring the finished dish.

For Garnishing

Chopped Green Onion – Freshness to top off the dish.
Toasted White Sesame Seeds – Optional for added crunch and visual appeal.
Lime – A squeeze brightens the flavors beautifully.

Discover the joy of making vibrant Air-Fried Korean Cauliflower with Sticky Gochujang Sauce at home—perfect for satisfying those cravings for crispy, bold flavors!

Step‑by‑Step Instructions for Air-Fried Korean Cauliflower with Sticky Gochujang Sauce

Step 1: Preheat the Air Fryer
Begin by preheating your air fryer to 400°F (or oven to 425°F) and lining the basket or trays with parchment paper for easy cleanup. The parchment paper prevents sticking and allows the cauliflower to crisp up beautifully. This crucial step ensures that your Air-Fried Korean Cauliflower will cook evenly and develop that perfect golden-brown finish.

Step 2: Prepare the Cauliflower
While the air fryer heats up, chop the cauliflower into uniform florets, making sure they are roughly the same size for even cooking. Aim for a mix of bite-sized pieces that are easy to dip and enjoy. Once chopped, transfer the florets to a large mixing bowl and set them aside until the batter is ready for coating.

Step 3: Make the Tempura Batter
In a separate bowl, whisk together the gluten-free flour, cornstarch, baking powder, salt, garlic powder, and black pepper. Gradually add the cold seltzer water, stirring until the batter reaches a thick, smooth consistency. The cold seltzer is key to achieving a light and airy texture in your Air-Fried Korean Cauliflower, so make sure to use it straight from the fridge!

Step 4: Coat the Cauliflower
Dip each cauliflower floret into the tempura batter, ensuring they are fully coated for maximum crispiness. Shake off any excess batter gently before arranging the battered florets in a single layer in the air fryer basket. Be sure not to overcrowd the basket, which allows for even air circulation and a perfectly crispy result.

Step 5: Air Fry the Cauliflower
Lightly spray the cauliflower florets with cooking oil to encourage browning. Cook in the preheated air fryer for about 17 minutes, flipping halfway through to ensure all sides achieve that desirable crispness. If using an oven, remember to flip the florets after 10 minutes and bake on a rack for an additional 10-12 minutes.

Step 6: Prepare the Sticky Sauce
While the cauliflower is cooking, blend all the sauce ingredients—maple syrup, soy sauce, light brown sugar, minced garlic, ginger, apple cider vinegar, toasted sesame oil, gochujang, and mirin—until smooth. This luscious sauce will elevate your Air-Fried Korean Cauliflower, infusing it with a delightful, spicy-sweet flavor.

Step 7: Thicken the Sauce
In a saucepan over medium heat, pour in the blended sauce. Prepare a cornstarch slurry with a little water and stir it into the sauce, allowing it to simmer. Keep stirring frequently until the sauce thickens, about 3-5 minutes. This step ensures your sauce will cling perfectly to the crispy cauliflower florets.

Step 8: Toss Cauliflower in Sauce
Once the cauliflower is done air frying, transfer it into a large pan or wok heated with a splash of oil. Add the thickened sauce and toss the florets gently for about 3 minutes, allowing the sauce to caramelize and coat every piece. This step is where the magic happens, transforming the crispy cauliflower into a sticky, flavorful delight.

Step 9: Serve and Garnish
Plate your Air-Fried Korean Cauliflower with Sticky Gochujang Sauce beautifully, garnishing with chopped green onions and toasted sesame seeds for an extra flair. A squeeze of fresh lime on top brightens the dish, enhancing all those amazing flavors you’ve just created. Serve alongside steamed rice or as a standalone appetizer for everyone to enjoy!

Tips for the Best Air-Fried Korean Cauliflower

Even Sizing: Ensure your cauliflower florets are uniform in size for consistent cooking. This helps achieve that perfect crispy texture in every bite.

Cold Batter: Use very cold seltzer water in your tempura batter. The colder the batter, the lighter and airier your Air-Fried Korean Cauliflower will turn out.

Don’t Overcrowd: Avoid overcrowding the air fryer basket. Cooking in batches allows hot air to circulate freely, resulting in a crispier finish for each floret.

Sauce Thickness: For a thicker sauce, adjust the cornstarch slurry slightly. This not only coats the cauliflower better but enhances the overall flavor of the dish.

Storage Tip: Store any leftovers separately from the sauce to keep the cauliflower crispy. Reheat in the air fryer for the best texture!

Air-Fried Korean Cauliflower Variations

Feel free to get creative with this recipe to suit your taste buds; the possibilities are endless!

Broccoli Swap: Substitute cauliflower with broccoli florets for a different crunchy texture and flavor profile.
Extra Heat: Add more gochujang or a dash of red pepper flakes to the batter for a spicier kick that will set your taste buds dancing!
Garlic Overload: For garlic lovers, increase the amount of minced garlic in both the batter and sauce for a more robust flavor experience.
Gluten-Free Option: Use a certified gluten-free flour blend or brown rice flour to keep the dish entirely gluten-free while maintaining delicious texture.
Air Fryer Alternatives: If you don’t have an air fryer, you can bake the cauliflower in a conventional oven at the same temperature to achieve a similar crispiness.
Dipping Sauce Duo: Serve with a side of vegan ranch or tahini sauce for a refreshing contrast and additional flavor exploration.
Add Sweetness: For those with a sweet tooth, incorporate crushed pineapple or mango chunks into the sauce for a fruity twist.
Crispy Coating Bonus: For an extra crispy texture, try adding panko breadcrumbs to the batter before coating the cauliflower florets.

Discover more delicious flavors, like in my White Chicken Chili, or spice things up with Raising Canes Sauce for a delightful dipping experience!

What to Serve with Air-Fried Korean Cauliflower with Sticky Gochujang Sauce

Elevate your dining experience by pairing this crispy delight with diverse and complementary side dishes that enhance its vibrant flavors.

Steamed Jasmine Rice: The fluffy texture and subtle sweetness of jasmine rice perfectly balance the spicy kick of the gochujang sauce.
Crispy Edamame: Lightly salted and steamed edamame offers a satisfying crunch and a fresh dose of protein, enhancing the meal’s nutritional value.
Korean Pickled Vegetables: Tangy and crunchy, these pickles cleanse the palate and add a zesty contrast to the richness of the dish.
Sesame Cucumber Salad: Refreshing and tangy, this salad adds crispness and bright flavors that complement the spiciness of the cauliflower.
Vegan Bao Buns: Soft and fluffy bao buns are perfect for wrapping around pieces of cauliflower, adding a delightful texture that pairs well with the sticky sauce.
Spicy Kimchi: This traditional side adds a depth of flavor and a probiotic boost, intensifying the overall Korean experience of your meal.
Chilled Soju or Sake: For a perfect beverage pairing, sip on chilled soju or sake; their smoothness complements the dish’s bold flavors wonderfully.
Mango Sorbet: Finish your meal with a light and refreshing dessert that contrasts the spices perfectly while cleansing the palate.

Enjoy a beautiful fusion of flavors and textures that make for a memorable dining experience with your Air-Fried Korean Cauliflower with Sticky Gochujang Sauce!

Make Ahead Options

These Air-Fried Korean Cauliflower with Sticky Gochujang Sauce are perfect for busy weeknights! You can prepare the cauliflower florets and coat them in the tempura batter up to 24 hours in advance; simply place them in an airtight container in the refrigerator to maintain freshness. Additionally, the sticky gochujang sauce can be made ahead and stored separately for up to 3 days in the fridge. When you’re ready to serve, just follow the cooking instructions to air-fry the cauliflower and toss it in the freshly warmed sauce for a delightful, crispy dish that’s just as tasty as if you made it all at once! Enjoy the convenience of meal prep while savoring every flavorful bite!

How to Store and Freeze Air-Fried Korean Cauliflower

Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, keep the sauce separate until ready to eat.

Freezer: For longer storage, freeze the air-fried cauliflower without the sauce in a freezer-safe container for up to 2 months. Once ready to enjoy, thaw in the refrigerator overnight.

Reheating: To reheat, air fry the cauliflower at 350°F for about 5-7 minutes until crispy. Reheat the sauce separately in a saucepan or microwave until warmed through.

Serving Reminder: Serve your reheated Air-Fried Korean Cauliflower with Sticky Gochujang Sauce alongside fresh garnishes for a delightful meal experience!

Air-Fried Korean Cauliflower with Sticky Gochujang Sauce Recipe FAQs

What’s the best way to choose a ripe cauliflower?
Absolutely! When selecting cauliflower, look for heads that are firm and compact with tightly packed florets. Avoid any cauliflower with dark spots or a yellowish tint, as these are signs of age. Fresh cauliflower should have bright green leaves, which indicate freshness and quality.

How should I store leftovers of this dish?
To maintain the best flavor and texture, store any leftover Air-Fried Korean Cauliflower in an airtight container in the fridge for up to 3 days. It’s best to keep the sauce separate until you’re ready to reheat to prevent the cauliflower from getting soggy. Just pop the floret in the fridge—no need to wait for it to cool down!

Can I freeze Air-Fried Korean Cauliflower?
Yes, you can! For freezing, place the air-fried cauliflower without the sauce in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or bag to prevent freezer burn. Enjoy it within 2 months for the best flavor! To serve, thaw overnight in the fridge, and then cook briefly in the air fryer at 350°F for about 5-7 minutes to regain that crispy texture.

What if my batter is too thick or too runny?
Very! If your batter is too thick, slowly add a little more cold seltzer water until you reach a smooth consistency. If it’s too runny, simply whisk in a bit more gluten-free flour and cornstarch until you achieve the right thickness—the batter should cling to the cauliflower without drenching it.

Is this recipe safe for people with allergies?
Definitely! This Air-Fried Korean Cauliflower is vegan and gluten-free, making it a suitable choice for many dietary restrictions. However, if you have soy allergies, consider using a gluten-free soy sauce alternative such as coconut aminos. Always read labels to ensure safety if you’re serving those with allergies or dietary concerns.