why make this recipe

Air-Fried Korean Chili Cauliflower (Gochujang) is a delicious and healthy twist on a favorite snack. With its crispy texture and spicy-sweet flavor, this dish is a crowd-pleaser. It’s perfect as an appetizer or side dish, and it’s easy to make in an air fryer. The use of gluten-free flour and fresh ingredients makes it a great option for various dietary needs. Plus, who can resist the bold taste of gochujang?

how to make Air-Fried Korean Chili Cauliflower (Gochujang)

Ingredients:

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

Directions:

Preheat the air fryer to 400°F (or your oven to 425°F if baking).
Line the air fryer pan with parchment paper. If baking, place a cooling rack on the baking sheet and cover it with parchment to help the cauliflower crisp up.
Cut the cauliflower into small florets.
In a large bowl, mix the dry ingredients for the tempura batter. Slowly stir in the cold seltzer water until the mixture is smooth and thick, like pancake batter. If it’s too thin, add 1 tablespoon of flour at a time until you get the right thickness.
Coat the cauliflower florets evenly in the tempura batter. Place them in the air fryer basket or on the rack/baking sheet in a single layer, avoiding overcrowding. You may need to cook in batches.
Lightly spray the cauliflower with cooking spray or brush with 1-2 tablespoons of oil. Air fry for 17 minutes, flipping halfway. If baking, do it for 20-22 minutes, also flipping halfway.
While the cauliflower cooks, prepare the sauce by mixing together the remaining ingredients in a bowl.
Once the cauliflower is done, toss it with the sauce until well coated.

how to serve Air-Fried Korean Chili Cauliflower (Gochujang)

Serve the Air-Fried Korean Chili Cauliflower hot, garnished with chopped green onion and toasted sesame seeds. A squeeze of lime on top adds a fresh, tangy flavor. You can enjoy it as a snack on its own or as a side dish with rice or noodles.

how to store Air-Fried Korean Chili Cauliflower (Gochujang)

Store any leftovers in an airtight container in the refrigerator. It’s best to eat them within 2-3 days for the best taste and texture. When you’re ready to enjoy them, you can reheat them in the air fryer to restore some of the crispiness.

tips to make Air-Fried Korean Chili Cauliflower (Gochujang)

For extra crunch, make sure the cauliflower florets are evenly spaced in the air fryer or on the baking sheet.
Adjust the amount of gochujang to control the spice level based on your preference.
If you want a thicker sauce, add extra cornstarch to the mixture while cooking.

variation

You can try adding different vegetables like Brussels sprouts or broccoli using the same batter and sauce for variety.

FAQs

1. Can I make this dish vegan?
Yes, this recipe is already vegan-friendly since it uses maple syrup and plant-based ingredients.

2. What can I substitute for gochujang if I don’t have it?
You can use a mix of chili powder and a little bit of soy sauce for a similar flavor, though it won’t be the same.

3. Can I bake the cauliflower instead of using an air fryer?
Absolutely! Just follow the baking instructions provided, and you’ll still get a tasty result!