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Air-Fried Korean Chili Cauliflower (Gochujang)

A delicious and healthy twist on a favorite snack, this air-fried Korean chili cauliflower features a crispy texture and spicy-sweet flavor, perfect as an appetizer or side dish.
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Snack
Cuisine: Asian, Korean
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Tempura Batter
  • 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)
For the Sauce
  • 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
Vegetables and Garnishes
  • 2 medium heads cauliflower (cut into florets, about 650g)
  • ¼ cup chopped green onion
  • 1 tbsp toasted white sesame seeds
Oil for Cooking
  • To taste toasted sesame oil or vegetable oil

Method
 

Preparation
  1. Preheat the air fryer to 400°F (or your oven to 425°F if baking).
  2. 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.
  3. Cut the cauliflower into small florets.
  4. 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.
Cooking
  1. 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.
  2. 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.
  3. While the cauliflower cooks, prepare the sauce by mixing together the remaining ingredients in a bowl.
  4. Once the cauliflower is done, toss it with the sauce until well coated.

Notes

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.